Study On Precooling And Preservation Technology Of Kiwi Fruit After Harvest

With Shaanxi "Xu Xiang" kiwi fruit as the test material,the effects of strong wind pre cooling technology and pre cooled&1-MCP composite preservation technology on the quality and antioxidant properties of fruit during storage were studied.Through the study and analysis of the changes of the physiological characteristics of kiwi fruit during storage,the reaction process and intensity level of physiological and biochemical activities inside the fruit were obtained,and the best scheme of compound preservation was educed.The main conclusions are as follows:1.It is necessary to pay attention to the maturity of fruit when harvesting.If the harvest is too early,the fruit is not fully developed and the fruit is small and tasty;If harvest is too late,the fruit will soften easily and suffer from early frost disaster easily.The results showed that when the soluble solids content of kiwifruit was around 7%,it would be beneficial for subsequent transportation,storage or processing.2.Temperature is the most important environmental factor affecting fruit storage quality.Considering the docking of test results with pre cooling treatment and subsequent cold chain storage,it is suggested that 0? is the temperature parameter of pre cooling treatment,which can better maintain the physiological activity of fruit,reduce the loss of organic matter during storage and improve the quality of shelf life.The experimental resulted show that 3h is a suitable time parameter of precooling,which can effectively eliminate the influence of field heat and ensure the shelf life quality of fruits.3.1-MCP can combine ethylene receptor to reduce ethylene ripening effects.Kiwi fruit is a typical respiratory climacteric fruit.Pretreatment with 1-MCP to treat kiwifruit fruits can delay the respiration of fruits during storage and postpone the peak of respiratory jump significantly.Fruit firmness and ascorbic acid content remained at a higher level in late storage.The storage of the fruits treated by the compound process is better than that of the single precooled fruit,and the 1-MCP concentration of 1.0?gL ·L-1 is a more economical and effective choice in the treatment of 4 concentration.4.In the process of kiwifruit ripening and senescence,reactive oxygen species such as H2O2 gradually increase,which damages the lipid structure of cell membrane and accelerates cell senescence and disintegration.1-MCP treatment can maintain the activity of protective substance or enzymes such as ASA,CAT,SOD and POD in the later period of storage,and maintain the antioxidant activity of kiwi fruit,reducing the oxidative damage of fruit tissue.