The Storage Quality And Physiological Effect Of Calcium Nitrate And Sodium Alginate Treatment On The Fig

Fig(Ficus carica L.),belongs to the Moraceae,is widely distributed.The fruit has a high nutritional value and medicinal value,which is as known as "live Er" which is the sugar buns on the tree.It has a long history in cultivation,which is a new kind of health care fruit and is often used as a garden plant.In the present study,three varieties of Figs(Qing Pi,,"Thomas Yi Tao Fen" and "B1011 Zhong Sheng Ai Nong"),collecting from Shan Wang Agricultural Co.,Ltd.(Chongzhou,Sichuan),were used here by treatment with different concentrations of calcium nitrate and sodium alginate.The material is selected the maturity of 7 or so,with similar parts of the body,the size of the fruit and the fruit is not similar to the top of the crack,fruit body without mechanical damage and pests,700 fruit per cultivar.After picking respectively spraying calcium nitrate(0.5%,1%,1.5)and sodium alginate(1%,2%,3%),with water as a control treatment,the material were randomly divided into two groups,each group with 100 varieties.The Figs were placed under the(0-1℃)for storage,the relative humidity of storage environment was 85%-95%,and the related indexes were measured every two day during storage.Physiological and biochemical indexes measured include browning index,fruit hardness,total sugar content,vitamin C content,as well as the decay rate and weight loss rate,ethylene production and respiration were determined,and the CAT,POD,including catalase and SOD enzyme indexes measured,malondialdehyde,titratable acid the content of pericarp cell membrane relative conductivity are strictly measured,each treatment was repeated 3 times,for a detailed record of the measured data and statistics.Finally found the total sugar content that fruit fig 2%or 3%sodium alginate treatment can keep the higher titratable acid content,vitamin C content,enzyme activity,POD,SOD and CAT activation of antioxidant enzymes,reduce the storage period of Fig pulp cell ROS,which delayed the ethylene release and has low MDA content,these to reduce respiratory intensity and storage period of fig relative conductivity showed good,alginate treated Fig fruit weight loss and decay rate were lower,fruit hardness decreased,eventually can prolong storage period of Fig and shelf life of purpose.Considering the comprehensive cost,the treatment with 2%sodium alginate can satisfy the effect of prolonging the storage period of fresh fruits,and sodium alginate as a non-toxic and harmless biological agent has good popularization value.The main conclusions are as follows:1.This experiment three Fig varieties are to reduce the Browning rate,decay rate,the weightlessness rate,rigidity,the change of total sugar content decreased;Maintain the Vc content,reduce ethylene release quantity;Increases respiratory intensity,CAT,POD and SOD enzyme activity increases significantly and MDA,titratable acid content,the conductivity significantly lower than the control group2.Different concentrations of calcium nitrate and sodium alginate on three different varieties of Fig fruit fresh-keeping all have significant effects,2%,3%sodium alginate,1.5%of the calcium nitrate preservation effect were significantly.2%sodium alginate for optimal preservation effect.3.Different varieties of Figs with different concentration differences significant effect of fresh-keeping agent,’green husk in 2%of the handling of sodium alginate,fresh-keeping can prolong 9 days;"Hamas YiTao Finn ’at 2%or 3%of the handling of sodium alginate,fresh-keeping can be extended by 10 days;’B1011 middle peasants dwarf at 2%or 3%of the handling of sodium alginate,fresh-keeping can prolong 5 days.