| Pitaya, also named dragon fruit, with unique shape and rich nutrition, which is popular with people, can prevent constipation, and have effect of detoxification. It also is a good anti-diabetic and antioxidant medicine. But pitaya is perishable and has short shelf life. Its peel is easily dehydrated and shrinking. Scales of pitaya appear yellow and wilting at the room temperature on 3d of storage; on 12 d of storage, some scale base and areola of fruits began to rot. In this paper, the green fresh-keeping technology of pitaya was studied as follows:(1) Effects of 1-MCP inhibition slip on postharvest quality of pitaya. The effect of1-MCP Inhibition Slip on postharvest quality of red-flesh pitaya, including respiration rate,soluble solids acidity, soluble protein, polyphenols, vitamin C(Vc), betacyanins, weight loss, pH, combined with polyolefin film(PO) packaging was evaluated during stored at25?. The results can reveal the variation of physiological and nutritional in pitaya during ambient temperature storage.The data demonstrates that the respiration rate, total soluble solids, soluble protein, total phenol content and Vc were all declining, however, weight loss and PH ascended and, betacyanins content first risen then fallen.And 1-MCP Inhibition Slip is effective in reducing the intensity of respiration, retaining the quality of pitaya, retarding the descending rate of soluble protein, total phenol content and Vc, can maintain dragon fruit storage quality effectively, during stored at room temperature.(2) Effects of microbial fermentation liquor coating on postharvest quality of pitaya.Packaged by polyolefin(PO) bags and coated by microbial liquor, pitaya without any processing is control group, then the sensory and nutritional quality of pitaya were investigated during storage at 25 ?.The results revealed that mcrobial fermentation liquor can reducing the intensity of respiration obviously, and degree of weight loss was 13/25 of control group, respectively, and the value of pH was significantly 1.6% lower than control group, during stored at 25?. In addition, the contents of Vc and soluble protein were 80%,35% higher than control group. Mcrobial fermentation liquor also can distinctly remain the content of soluble solids and total phenol, make the content of betacyanins change stably.(3)Effects of biodegradable packaging materials on postharvest quality of pitaya.The pitaya was packaged by the biodegradable bag with Si-rubber film, and the postharvest quality of pitaya which stored at 25? was studied, with the pitaya packaged by ordinary bag as control. The results showed that he biodegradable bag with Si-rubber film maintained the content of pH, retarded the decline rate of soluble protein and betacyanins, but didn't reduce the intensity of respiration and the content of Vc.Meanwhile, the biodegradable bag with Si-rubber film had high rate of perviousness which was bad for remaining weight loss of pitaya, thus it can decrease the water drop producedby respiration on film and prevent the rot of pitaya. Ordinary bag were produced by Shanxi Academy of Agricultural Sciences Agricultural Storage, which can remain the decline rate of weight loss and Vc, variance analysis showed there was no significant difference in the content of soluble solids content between ordinary bag and biodegradable bag. |
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