Effects Of Precooling And 1-MCP Treatment On Quality Maintenance Of Fruits And Vegetables During Short Term Storage At Production Area

Field precooling is the beginning of fruit and vegetable cold chain logistics,it has important effects on the quality of fruit and vegetable circulation.In the modern fruit and vegetable cold chain logistics,field precooling and preservation treatment are necessary for short-term storage after harvesting to maintain the quality of fruits and vegetables and make the distribution and transportion convenient.Practice has proved that the shorter the time from harvesting into low temperature and preservation treatment,the better the preservation effect on quality maintenance and the longer the storage period and shelf life.Therefore,field precooling and preservation treatment have considerable realistic significance on doing well in fruits and vegetables logistics.In order to satisfy the demand of people for healthy seasonal fruits and vegetables,the production model of big modern agricultural enterprises are often based on the multi-category scale processing or storage.However,the preservation conditions are varied in different catagories of fruits and vegetables,mass production will cause the standarded technical specifications harder and lacking of unification.Therefore,it is necessary to establish a standarded production procedure on optimizing the processing pattern and reducing the technical difficulties during production area storage.In this study,to provide basis for quality control in fruits and vegetables logistics and the establishment of technical specification in practical production,a variety of fruits and vegetables with optimum storage temperature from 0? to 4?,8? to 12? or room temperature was selected as experiment material and the large-scale agricultural enterprises-MingKangHui Ecological Agriculture Group was based as the laboratory.The effects of different precooling methods and 1-MCP treatment on quality maintenance of these products during short term storage at production area were studied.The main results are as follows:(1)Vacuum cooling significantly inhibited the respiration rate,delayed the declination of the ascorbic acid content,the increase of the electrolyte leckage and the yellowing speed of leafy vegetables,and maintained a better quality of leafy vegetables and cauliflower during storage.Vacuum cooling was suitable for the massive batch processing of leafy vegetables and cauliflower in practical production,but not appropriate for solanberry and melons vegetables.Hydrocooling had good effects on alleviating chilling injury and maintaining quality of solanberry and melons vegetables,which was suitable for the long-term storage of these products.(2)1-MCP decreased the respiration rate and weight loss,kept the sugar acid ratio of melon fruit and vegetable,delayed the declination of the ascorbic acid content,maintain the cell membrane permeability,the colouring speed of sweet pepper and sustained a better quality of fruits and vegetables.Treatment with 1.0 ?L/L 1-MCP for 24 h at room temperature could be used as a standared technical regulation in multi-batch production area storage of fruits and vegetables.Additionally,this application of 1-MCP could also contribute to the uniform processing for varieties of products and reducing the technical difficulties in practical production.(3)The 1-MCP treatment after vacuum cooling has the best effect on the preservation of spinach.The preservation effect on spinach of single 1-MCP treatment with room temperature is better than single cold room precooling,and the preservation effect of 1-MCP treatment at the same time of cold storage of precooling was between those two treatment methods;Precooling before 1-MCP treatment can reduce the preservation effect of 1-MCP on spinach and 1-MCP treatment at room temperature before precooling,can decrease the preservation effect of precooling on spinach.