Effects Of Ethephon Treatment On Ripening And Quality Of Pepino Melon

In this experiment,the ginseng fruit was used as the material,and the ethephon concentration of 500 mg/L,1000 mg/L,2000 mg/L and 4000 mg/L was set to 4 treatments.One control water treatment was used to study different ethephon concentrations.The effects of ginseng fruit on post-harvest ripening process,rot rate,nutritional index and related enzyme activity were provided to provide a theoretical basis for promoting post-harvest ginseng fruit ripening,maintaining good quality and suitable shelf life.The experiment was carried out on July 2,2018,and samples were taken at 0 d,3 d,6 d,and 9 d to observe the changes of fruit ripening process and related physiological indexes.The main findings are as follows: 1.Ethephon treatment can significantly promote the ripening of ginseng fruit and make the fruit uniformity uniform.The higher the concentration of ethephon treatment is,the faster the fruit ripens,but the fruit decay rate also increases.In order to achieve fruit ripening and to ensure a longer shelf life,ethephon treatment concentration of 1000 mg / L ～ 2000 mg / L is appropriate.2.According to the high performance liquid chromatography,the sugar content of ginseng fruit is mainly glucose,fructose and sucrose.Ethephon treatment has a significant effect on the carbohydrate content of ginseng fruit.With the prolongation of ethephon treatment time,the content of fructose,glucose and sucrose in the fruit increased first and then decreased.The higher the treatment concentration,the faster the time to reach the peak and the earlier the decline time.The starch content is gradually decreasing.It indicated that the content of fructose,glucose and sucrose in the fruit gradually increased with the ripening of ginseng fruit,but the content of fructose,glucose and sucrose decreased gradually after the fruit was over-ripe,and the starch gradually degraded.Ethephon treatment can promote the conversion of carbohydrates.The suitable concentration of ethephon treatment plays an important role in controlling the degradation of carbohydrates in fruits,and maintains the higher carbohydrate content when the fruit matures.During the treatment,the sugar content of the fruit at the time of ripening with 1000 mg/L of ethephon was higher.3.With the prolongation of ethephon treatment time,the content of soluble solids,soluble protein,vitamin C and titratable acid in the fruit changed greatly.The content of soluble solids,soluble protein and vitamin C in each treatment showed a trend of increasing first and then decreasing during fruit ripening,reaching a peak at the 3rd day and then gradually decreasing.The suitable concentration of ethephon treatment can significantly improve the soluble solids,soluble protein and vitamin C content of ginseng fruit,avoid the rapid degradation of nutrients in ginseng fruit during the ripening process,and maintain the high quality of mature fruit.The suitable concentration of ethephon treatment can significantly reduce the titratable acid content on the 6th day of fruit ripening,and the change of titratable acid at other times is not obvious.4.Different concentrations of ethephon treatment have certain effects on the active oxygen metabolism system of ginseng fruit.CAT activity gradually increased with the maturity of ginseng fruit,but gradually decreased after over-ripening.The CAT activity reached the highest value on the 6th day,and the ginseng fruit treated with 1000 mg/L ethephon had the highest CAT activity.The change in POD activity was basically consistent with the trend of CAT activity,but the POD activity reached the highest value on the 3rd day.The effect of ethephon treatment on the SOD activity of ginseng fruit was not significant.The content of Pro gradually increased with the maturity of ginseng fruit,and reached the peak on the 9th day.The suitable concentration of ethephon treatment could significantly increase the content of Pro ginseng.It indicated that ethephon treatment affected the active oxygen metabolism enzyme activity and antioxidant substances of ginseng fruit,maintained the equilibrium state of fruit active oxygen metabolism,and avoided the destruction of fruit cell membrane system.