Prelimin Studies On Storage Technology Of Baren Apricot And Fig Fruit

Xinjiang Kezhou is located in the northwest border of China,which has unique climatic and geographical advantages for developing fruit farming,Baren apricot and Atushi fig fruit are its famous and local characteristics brand fruit.Compared with the same species of the mainland,Baren apricot and Atushi fig fruit have higher yield,better quality and more unique flavor,well received by consumers.But subject to traffic conditions,the fresh fruit is extremely difficult to sell to the mainland and abroad.In order to expand the sales range of fresh fruit and help the fruit growers to increase yield and income,on the one hand,the experiment was carried out to study the mature quality characteristics and the change of shelf life quality in different cold chain transportation on Baren apricot fruit.On the other hand,the experiment is carried out to study the similarities and differences of mature quality characteristics of two species on Atushi and Nanjing Branswick fig fruit,and investigating the effect of Ethylene Absorbent and Modified Atmosphere Packaging on the storage of fig,in order to provide technical support for the storage and preservation of Baren apricot and Atushi fig fruit,which provided theoretical basis and technical guidance for expanding the sales range of Kezhou characteristics fruit.The main contents and results were as follows:1.Prelimin studies on the technology of cold chain transportation of Baren apricot fruitThe experiment was carried out on "Sukayagelike" Baren apricot fruit.Firstly,the mature quality characteristics of Baren apricot fruit were studied,the result showed that,with the maturity of apricot,its appearance quality was improved,eight mature fruit began to red.Apricot flesh gradually softened,nine mature fruit diameter was the largest,whose horizontal diameter was 3.4?3.8 cm and longitudinal diameter was 3.9?4.3 cm.L*,a*and b*values of eight maturity were highest,58.4,9.0 and 39.3,respectively.The totle suluble solids content(TSS)of ten mature fruit was the highest,up to 19.9%.Secondly,the change of shelf life quality in different cold chain transportation on Baren apricot fruit was studied.the fruit,processed or not with 1-methylcyclopropene(1-MCP)packaging,was studied the shelf life under 3 conditions during the cold chain transportation,the conditions are the room temperature 28?36 ?,RH 58?72%.10 d;cold storage 4.2?8.8 ?.RH 58?72%,32 d;Modified Atmosphere Packaging(MAP)sealed by Polyethylene atmosphere bag,4.2?8.8 ?.RH 95%,32 d.the result showed that,the shelf-life quality of cold storage was the best,its fruit weight loss rate was lower,the decay rate was the lowest,L*and b*values keeping better.TSS content and TSS-to-TA ratio were higher.The shelf-life quality appearance of eight mature apricot looked the best,its color was brighter,whose hardness,the soluble solid and titratable acid(TA)content were higher,its TSS-to-TA ratio was lower.The eight was the most suitable for long-distance transportation and storage.1-MCP,used during transportation,could reduce the rate of weight loss and decay,inhibiting the decrease of hardness and titratable acid content,maintaining a good TSS-to-TA ratio.It can be seen that eight mature Baren apricot fruit combined with 1-MCP treatment was suitable for cold chain storage and transportation and sales.2.The effect of Modified Atmosphere Packaging and Ethylene Absorber treatments on the characteristics of fig fruit during cold storageThe experiment was carried out to study the characteristics of quality change of fruit during ripening on Atushi and Nanjing Branswick fig fruit,the result showed that,the similarities were that,with the maturity of fig,the peel color of them were changing,the hardness of them were decreased and their flesh softened,the weight of single fruit,the horizontal diameter and longitudinal diameter increased first and then decreased,the content of TSS were increased.The differences were that,with the increase of maturity,the peel of Atushi fig fruit yellowed,the fruit looked like steamed stuffed bun.The peel of Nanjing Branswick fig fruit changed to amber,the fruit was inverted conic.The weight of single Atushi fig fruit was 20.4?59.2 g,while Nanjing Branswick fig fruit was 29.7?40.7 g.The horizontal diameter and longitudinal diameter of Atushi were 5.3?5.9 cm and 3.9?4.4 cm,while Nanjing Branswick were 4.1?4.3 cm and 3.9?4.2 cm.The horizontal diameter of nine mature of them were the largest,the longitudinal diameter of eight mature of them were largest.The TSS content of ten mature of them were the highest,Atushi was higher than Nanjing Branswick 1.2%.It could be seen that there were some similarities in the quality characteristics of Atushi and Nanjing Branswick fig fruit.The experiment was carried out to proceed on the eight mature "Branswick" fig fruit,conducting(3±0.2)%O2+(19±0.2)%CO2 MAP and 20 g·(100 g·FW)-1 Ethylene Absorber(EA)treatments,in 2.0?5.0 ?,RH 59.5?62%cold storage for 28 days,once every 7 d measured physiological and biochemical indicators,the results showed that,compared with the control,MAP treatment better maintained the appearance of fig,reduced the decay rate,maintained fruit brightness and yellowness and inhibit the peel reded,delaying hardness,titratable acid and vitamin C(Vc)decreased,improved the superoxide(SOD),catalase(CAT)and peroxidase(POD),and the activity of polyphenol oxidase(PPO)and superoxide anion(O2-·)were decreased.Compared with the control,EA maintained the appearance of the fig in the early stage of storage,the weight loss rate was decreased during the middle storage period,the TSS slowly decreased in the middle and late storage,inhibiting the increase of the inhibiting of TA in the early storage time and the decrease of Vc,improving SOD and POD activity,inhibiting the increase of PPO activity,lowering O2-· generation rate during late period of storage.MAP and EA treatments could improve the quality of fig during cold storage,and MAP treatment was more conducive to extend the storage time of "Branswick" fig,EA treatment had little effect on fig.It was speculated that the fig could be treated by MAP to improve the quality of storage and prolong the storage period,but the effect of MAP on the preservation of Atushi fig fruit remained to be further experimented.