Effect Of ClO₂ Combined With 1-MCP Treatment On Shelf Life Of Strawberry

At present,most still use the low temperature transport of strawberry ice in refrigerated transport,namely in the process of long-distance transportation storage,long-distance transport of low temperature high cost,it is difficult to control the temperature stable,and in the process of transportation due to ice melting to produce more moisture,once out of low temperature,more susceptible to spoilage of strawberry easily in the shelf life at room temperature stage by microorganism infringement.Therefore,how to improve the fresh-keeping effect of strawberry in shelf life at normal temperature is of great significance to strawberry sales.In this experiment,1-MCP treatment was used to delay the senescence of strawberry at normal temperature,and ClO₂ slow-release agent was used to prevent strawberry decay,and the fresh-keeping effect of ClO₂ slow-release agent combined with1-MCP treatment on shelf life of strawberry at normal temperature was studied.The results are as follows:The test results of different concentrations of 1-MCP are as follows:compared with the control group,the 4D,1-MCP 2 L/L can delay the strawberry color change,weight loss rate decreased by 49.51%,effectively improve the sensory quality of strawberry fruit;the 4D,TSS and Vc content increased;respiration peak,O_2-and H₂O₂ were effectively reduced,the peak value of SOD increased significantly,and delayed the peak of POD,the content of MDA in8D were 50.07%.The three treatments could delay the ripening and senescence of strawberry,and the treatment with 2 L/L 1-MCP could keep the nutritional quality of strawberry better.Experimental results show the quality of ClO₂ sustained-release agent:compared with the control group,ClO₂ sustained-release treatment reduced the weight loss rate and MDA content of strawberry,the L*value,a*value and b*value were significantly decreased,the total number of colonies of 1.0g ClO₂ sustained-release treatment is 1/140 of the control,the decay rate was only 8.91%of control;the contents of TSS,Vc O_2-and H₂O₂were decreased;the respiration intensity of almost no change,the ethylene peak was decreased by 42.97%,increase the activity of SOD,delay the appearance of peak POD.The three treatments could achieve good antiseptic effect,and the strawberry 10d treated with 1.0g ClO₂ slow-release agent began to decay.ClO₂ release agent with the test of 1-MCP treatment compared with the control of ClO₂release with 1-MCP treatment delayed the decline of TSS and Vc content,reduced the strawberry weight loss rate,the content of O_2-and MDA and H₂O₂,L*,a*and b*values were significantly lower than that of control;improve the activity of SOD,reduce the strawberry respiration,also reduced the rate of ethylene production,three treatments can delay the senescence of strawberry,ClO₂ sustained-release agent in combination with 1-MCP treatment significantly delayed the POD peak,the total number of colonies was significantly lower than the control,the decay rate was 0%,the overall sustained release ClO₂combined with 1-MCP treatment than ClO₂ alone sustained-release agent and 1-MCP treatment significant effect.