Study On The Effect Of Post-harvest Treatment On Storage Quality Of Ziziphus Jujuba.zhongqiusucui

Jujube(Zizyphus jujuba Mill.)is a smalldeciduous tree of Rhamnaceae,which has a long history of cultivation in China.There are abundant germplasm resources of Fresh-eating jujube in China.This year,many scholars have made a lot of research on the storage and preservation methods of Fresh-eating jujube such as winter jujube and green jujujube.However,the preservation methods of Fresh-eating jujube varieties such as Ziziphus jujuba.Zhongqiusucui,which have a small market share,have not been reported.Because the variety,size,sugar content and peel thickness of jujube aredifferent,the fresh-keeping methods of winter jujube and other fresh-eating jujube can not bedirectly applied to the preservation of Ziziphus jujuba.Zhongqiusucui.Therefore,in view of the backward storage and preservation methods of Ziziphus jujuba.Zhongqiusucui,taking Ziziphus jujuba.Zhongqiusucui as the research object,different post-harvest treatments of Ziziphus jujuba.Zhongqiusucui were carried out including no-soaking group(CK),clean water,3%,4%and 5%CaCl2 solution,2?,45 ?,50 ?,55 ? and 60 ? distilled water,1%Vitamin C,50 mg/L ABA,1%Fe3+,3%Ca(NO3)2 soaked for 20min and placed KMnO4,after every fixed time sampling using 2,6-dichlorophenol indigo phenol method,3,5-Dinitrosalicylic acid method and chromatographic method were used by using ultraviolet spectrophotometer,GC,hand-held refractometer,hardness meter and GS-MS.The sugar content,Vc content,hardness,fruit taste,MDA content,ethylene release rate and relative expression of some genes related to ethylene synthesis were studied by anthrone method,RT-PCR and so on.The following conclusions weredrawn::(1)The effects of different post-harvest treatments on the appearance quality of jujube fruit were significant.Illumination can increase the cracking rate,rotting rate and red index of jujube fruit.(2)Different post-harvest treatments had different effects on the edible quality of jujube fruit.Light can promote the loss of water and reduce the storage time of jujube fruits;light has little effect on TSS in jujube fruits,but it can affect the hardness of jujube fruits.The taste of jujube fruits stored in KMnO4 is significantly better than that after other post-harvest treatments;heat treatment affects the hardness of jujube fruits in the early storage period,and CaCl2 mainly affects the hardness of jube fruits in the later storage period.(3)The effects ofdifferent post-harvest treatments on the nutritional quality of jujube fruits were significantlydifferent.The optimum temperature and was 55 C and CaCl2 concentration for heat treatment of Z.jujuba.Zhongqiusucui was 3%.The preservation effect of pine needle extract + 2%CaCl2 treatment was the best.The preservation effect of low concentration pine needle extract was similar to that of 2%CaCl2 treatment.(4)different post-harvest treatments had significant effects on ethylene release rate and relative expression of some genes related to ethylene synthesis.The relative expression levels of ACO,ACS,ER,ERS and ETR1 genes in jujube fruits weredifferent underdifferent post-harvest and storage conditions;the ethylene release rate of jujube fruits stored indark conditions was slower than that under light conditions,and the ethylene release rate of jujube fruits treated by ABA was the fastest underdark conditions;the jujube fruits stored in KMnO4 treatment group were not checkedduring storage.The ethylene content was measured.(5)The relationship between fruit quality ofdifferent treatments and ethylene and some related genes was complex.Weightlessness rate was significantly correlated with fruit cracking rate,decay rate and ethylene release rate;light and storage time had little correlation with ethylene synthesis related genes;the relative expression of ER gene was not correlated with other indicators;there was no significant correlation between ERS gene and weight loss rate,fruit cracking rate and ethylene release rate;and the relative expression of ACO gene was correlated with weight loss rate and ethylene release rate of jujube fruit.There was a significant positive correlation between ETR1 gene and weight loss rate,fruit cracking rate;decay rate,red index,fruit taste comprehensive evaluation and ethylene release rate.