Study On The Relationship Between The Changes Of Waxy Structures And Components And Their Storability Of Korla Fragrant Pear Under Different Storage Conditions

This experiment takes Korla fragrant pear as testing materials.During the process of normal temperature,cold storage and controlled atmosphere storage,the waxy microstructure of Korla fragrant pear and its change during storage were determined,and the wax content and wax composition were analyzed.The relationship between the main components of each component and the variation of the main components,through the correlation analysis,determined the relationship between the change of waxy content and components of pear and the storage quality of fruits and related physiological indexes,in order to provide a theoretical basis for the study of the relationship between waxiness and storage characteristics of Korla fragrant pear fruit.The main results are as follows:(1)The waxy structure of the epicuticular of Korla fragrant pear was observed by SEM under different storage conditions.It was found that the surface of epicuticular waxy layer of Korla fragrant pear gradually changed from rough and uneven at the beginning to incomplete at the end of storage,resulting in cracks and holes in the epicuticular of Korla fragrant pear.The wax microstructure of epicuticular Korla fragrant pear changed slowly under the condition of cold storage,and the waxy layer was thicker and smoother at the end of storage.The waxy microstructure changes of Korla fragrant pear was the slowest,the waxy layer was thickest at the end of storage,the surface was rough,there was basically no crack,and the stomatal edge was clear.The wax crystals on the surface of the wax layer and in the stomata have the largest covering density,and the waxy crystals in the stomata have no shedding and are arranged neatly.(2)The determination of wax components of Korla fragrant pear under different storage conditions by GC-MS showed that the content of alkanes in the wax of Korla fragrant pear was increased first and then decreased,the contents of olefins and fatty acids were increased,and the alcohols were obtained.The contents of aldehydes and esters decreased continuously.The decrease of wax content,alkanes,aldehydes,alcohols,esters and the increase of olefin and fatty acid contents,as well as the changes of higher content of wax in the main components of wax were significantly inhibited by cold storage and controlled atmosphere storage,which can slow down the conversion of each component and compound in wax.(3)During the normal temperature,refrigerated storage and controlled atmosphere storage of pears,the pears were tested for wax weight loss,rotting rate,hardness,SSC,TA content,and TPC changes,and correlated with the wax content and the waxy chemical composition.The quality content,olefins,and fatty acids had the most significant effect on the relevant indicators of storage quality of pears,followed by alcohols and aldehydes.The trend of changes in alkane content was significantly different from other indicators,which led to different correlations between alkanes and storage quality indicators.The changes in wax content and composition have a significant effect on the storage quality of fragrant pears and a slight difference in storage conditions.The waxy structure changes slowly and the waxy layer is better during cold storage and controlled atmosphere storage,which also ensures the storage quality of fragrant pear.(4)In Korla Pear during ambient temperature,cold storage and storage,through the detection of pearrespiration rate,cell membrane permeability,soluble pectin content,cellulose content,PG enzyme activity,Cx enzyme activity,and correlation with wax content and chemical composition analysis showed that the wax wax content,olefin,most significantly,aldehyde as fatty acid related indicators the physiological changes of pear,alcohols and esters,alkanes at room temperature and refrigerated group only had significant correlation with respiration,while alkanes in gas storage and the physiological indexes were significantly related.Changes of wax content and composition has a significant effect and the storage conditions slightly difference.Physiological changes of pear.Simultaneously,the intact waxy layer of fragrant pear during cold storage and controlled atmosphere storage had obvious effects on slowing down the physiological changes of fruits.