Study On Regulation Effect Of Box-type Modified Atmosphere On Quality Of Grape And Actinidia Auguta In Cold Storage

In this paper,"seedless chilling honey," grapes,"Changjiang One" Actinidia auguta were selected as test materials,the portable microenvironment is selected as a carrier,and then the effects of 1-methylcyclopropene and modified atmosphere combined with biological preservative on the microenvironmental gas content,sensory,texture,nutrition,physiological quality and flavor substances of chilling were explored.The effects of different gas-conditioned elements and modified 1-methylcyclopropene on the microenvironment gas content,fresh quality and flavor substances of Actinidia auguta during the cold storage period were studied.This study determines the gas content and preservative in the "seedless chilling honey" grapes and "Changjiang One" Actinidia auguta storage environments,improve the commodity of "seedless chilling honey","Changjiang One" in the storage and processing and provide a technical guidance and theoretical support for the cold chain to transport fresh fruits and vegetables.The seedless chilling honey results showed that MA10 treatment can maintain a high CO₂ content and a lower O₂ content,and achieve a relatively stable time fastly,in the relatively stable phase of microenvironment gas,the average CO₂ content is 2.8%.MA10,MA7+1-MCP and MA10+1-MCP treatment can obviously inhibit the occurrence of decaying and decay of seedless chilling,delay the decline of fruit texture,keep high sugar and VC content,reduce the respiration rate of fruit and ethylene?P<0.05?.The effect of MA10+1-MCP was the best,and the decay rate and grain rate were 7.09%and 7.43%,respectively.The hardness and recovery were 5.21 N,0.24,TSS,TA and VC content was maintained at 15.3%,0.70%,4.70 mg/100 g,respectively,and the respiration rate and ethylene production rate were 35.30 mgCO₂/kg·h,0.75 pL/kg·h,respectively.With the prolonging of storage time,the relative content of alcohol and alcohol decreased gradually,and the relative content of aldehydes increased gradually.The changes of CK and MA7 in ester,alcohol and aldehyde were relatively larger,the change of MA10+1-MCP treatment of flavor is minimal.The addition of bio-preserving agent could maintain the higher CO₂ content and lower O₂ content in the box,and there was significant difference?P<0.05?at the same concentration of different preservatives at different concentrations.The storage quality treated by NATA1000 is the best,The results showed that the peel rate and decay rate were 12.00%,the peel strength and brittleness were kept at 4.04 N,196.00 g/s,TSS,TA and VC were 15.8%,0.68%,4.2 mg/100 g,The rates were 40.60 mgCO₂/kg·h,1.20 ?L/kg-h,respectively.PCA and LDA methods are suitable for the combination of air conditioning combined with biological preservative treatment of non-nuclear chilling sweet grape during the cold storage to determine the difference,NATA800,?-PL1000 treatment and the rest of the treatment flavor has some differences."Changjiang One" results showed that MA12 treatment resulted in a significant O₂ and CO₂ peak?CO₂:5.0%,O₂:15.9%?at 5 days,while MA6,7 treatment delayed the transition time by 10 days.From the quality indicators,the effect of MA12 treatment was the worst,especially texture and VC content that is very important indicators for the Actinidia auguta,the decline of MA12 treatment was the fastest;decay rate,texture,nutrition index and respiration rate of MA6,7 were better than CK in different degree?P<0.05?and the MA7 treatment had the best freshness,and the decay rate,peel strength and toughness remained at 17.80%,0.59 kg/cm2,160.07?g·s?at 60 d,and the TSS was the best,TA and VC were 12.70%,0.81%and 101.77 mg/100 g,respectively.The respiration rate and ethylene production rate were 45.96 mgCO₂/kg·h,1.55 pL/kg·h.According to the PCA analysis,the flavor composition of MA7 was the closest to the initial flavor at 30 d.The linear discriminant analysis could obviously divide the treatment into three different regions according to the storage time,and clearly distinguish CK from the MA group 12,7,6 to deal with the flavor difference.The results showed that 1,2 ?L/L 1-MCP treatment could inhibit the occurrence of decay,delay the decrease of peel and flesh hardness,inhibit the respiration intensity of Actinidia auguta,and increase the rate of ethylene production,And 1 ?L/L effect was higher than 2 ?L/L?P<0.05?.At 60 d,the decay rate and peel,flesh hardness were 13.63%,2.39 kg/cm2,1.92 kg/cm2,TA and VC were 14.0%,0.83%and 133.93 mg/100 g,respectively.The respiration rate and ethylene production rate were 32.40 mgCO₂/kg h,1.59 pL/kg h.Actinidia auguta flavor substances mainly composed of aldehydes,alcohols,alkanes and esters,the main flavor substances in the fruit is trans-2-hexenal and hexanal.The order of variation of the flavor of Actinidia auguta was:3 ?L/L 1-MCP>2 ?L/L 1-MCP>MA7>1 ?L/L 1-MCP.