Effect Of Different Harvest Time And 1-MCP Treatment On The Part Of The Quality Of Figs In Postharvest During Storage With Low Temperature

Fig(Ficus carica L.)is a kind of dual-use fruit that is rich in nutritional value and medicinal value.Due to the rapid ripening and perishable nature of figs,and the maturation period in the hot season,fig storage period is extremely long.It is short,so it is meaningful to study the storage and preservation methods of figs.In this paper,“Masui Dauphine”figs were used as test materials.Through comprehensive evaluation of fruit quality during mature periods,different harvest periods and 1-methylcyclopropene(1-MCP)treatment were further studied.The effect of relevant indicators on fruit hardness,peel color,and sugar content be studied.Hope to provide the basis for the timely harvest of figs and post-harvest quality control.The results are as follows:1.Dynamic changes of quality indicators in mature figsThe growth curve of"Masui Dauphine"in autumn is the double"S"pattern.The weight of fruit between 68~74 d is between 58.36~85.30 g.The transverse diameter of fruit is between 50.17~58.15 mm.The value of a*is always positive and the content of TA is extremely low.The contents of soluble sugar and reducing sugar are between 4.61%~6.41%,3.07%~4.45%,respectively.The highest glucose content,the second highest fructose content and the lowest sucrose content are found.After the principal component analysis,the comprehensive scores of fruits on 68,70,72,and 74 d of fruit setting were-0.13,0.18,0.66,and 0.52,respectively.Among them,the fruit with 72 d of fruit setting had the highest score and was the best mature period for picking.2.Effect of different harvesting periods on the low temperature storage of figsThe principal component analysis method was used to establish the quality evaluation model of fig during different storage period.The results showed that the quality score of fruit during 72 d of fruit setting declined steadily,and it only began to accelerate and decrease at the 3rd day of storage.The fruits of the fruiting period began to decline sharply at the time of storage of 1~2 d.Therefore,it is believed that the fruits of 72 d of fruit setting can effectively prolong the storage period of 1~2 d,and maintain high fruit quality at the 3rd day of storage.3.Effect of 1-MCP treatment on postharvest storage quality of figsThe 1-MCP treatment with different concentrations(0.50,0.75,1.00?L/L)had a significant effect on the hardness and peel color of the fruit.After 5 d of storage,the hardness of the 0.75 and 1.00?L/L 1-MCP treated groups was 230.89~250.69 g/cm~2,respectively,which significantly inhibited the decrease of hardness compared with the CK group,and the skin color a*value after 0.75 and 1.00?L/L 1-MCP treatment was 2.13,2.52,and 1.00?L/L higher than that of CK group on the 5th day after storage.The soluble sugar and reducing sugar content of the fruit were significantly lower than those of the CK group.The soluble sugar and reducing sugar content of the 0.75?L/L 1-MCP treatment was significantly higher than that of the 1.00?L/L 1-MCP treatment group.The 0.75?L/L1-MCP treatment group was more conducive to keeping the postharvest sugar content of the fruit.