1-methylcyclopropene And Chitosan Treatment To The Fig Storage Quality And Physiological Effect

Fresh fig has a high nutritional value, pharmacological effects and economic value, edible convenience, but it is very easy to decay after harvest, shelf life is short, usually 3-5d, seriously affect the development of the fig industry. The test medium, 'Brooke red' fig for test material, to the fig fruit separately using 1-methylcyclopropene (1.0uL/L,1.5uL/L,2.0uL/L) fumigation treatment and chitosan (1.5%,2.0%,2.5%) film processing, combined with storage in 0-1 degrees Celsius temperature, measured during storage by 1-methylcyclopropene and chitosan treatment alone 'Brooke red fruit fresh eating quality, browning index, hardness, soluble solids content, reducing sugar content, total sugar content, vitamin C content, decay rate, ethylene production, respiration strength, cat, pod, SOD, AAO, MDA, H2O2, fruit flesh relative conductivity change. Effects of 1-methylcyclopropene fumigation and chitosan coating on preservation of Bokiy red figs. The results showed that the 1-methylcyclopropene fumigation and chitosan coating had a certain effect on the preservation of Bokiy red in the storage of strawberry. In the treatment of with the concentration of 1.5uL/L.The main research conclusions are as follows:1. low temperature of 0-1 DEG C, relative humidity 85%-95% storage conditions, compared with the control group,1-MCP (1.0uL/L,1.5uL/L,2.0uL/L) to reduce the "red Bokiy" fig fruit browning; keep the fresh quality of fig fruits; Bokiy red 'delayed' Bokiy red 'fig hardness, soluble solids content, reducing sugar content the total sugar content, vitamin C content decreased; reduce the incidence of fruit decay;'Bokiy red 'fig respiration type belongs to climacteric fruit, has obvious high respiration and ethylene peak, control respiration and ethylene release peak at 12D, and the 1-MCP peak of respiration and ethylene release peak at 16d, delayed the emergence of 4D and significantly reduced the peak; at the same time also delayed the appearance of POD, the peak of SOD activity; inhibition of H2O2, MDA content, cell membrane permeability increased delay Rapidly rising and CAT activity decreased, and the activity of AAO,'Brooke red' Postharvest Ripening and senescence was delayed, prolong storage period 'Brooke red figs. In this study, the effects of 1-MCP treatment on storage quality and physiology of fig fruit were studied, and the suitable concentration of 1-MCP treatment (1.5uL/L) was selected.2. low temperature of 0-1 DEG C, relative humidity 85%-95% storage conditions, and to reduce the camera than chitosan 'red Bokiy' fig fruit browning'; keep fresh quality of fig fruits; Bokiy red' delayed 'Bokiy red' fig hardness, soluble solids content, reducing sugar content, total sugar content, vitamin the content of C decreased; reduce the incidence of fruit decay; delayed the respiration peak, the peak of ethylene and POD, the peaks of SOD activity; H2O2, inhibited the accumulation of MDA content, decreased and delayed the increase of cell membrane permeability and CAT activity and AAO activity increased rapidly, that 'Bokiy red' postharvest fruit ripening aging is delayed, "extend the storage period of Bokiy 'red Fig. In this study, the effects of 1-MCP treatment on storage quality and physiology of fig fruit were studied, and the suitable concentration of chitosan treatment (2.5%) was selected.