Effects Of Different Postharvest Preservation Treatments On The Quality And Cell Wall Composition Of ’Sucui No.1’ And ’Cuiyu’ Pears

Pear fruit is popular among consumers because of its fragrance,refreshing and juicy taste,rich nutrition,and its medicinal and edible effects such as moistening lung and relieving cough,scavenging free radicals and bacteriostasis.However,due to the vigorous respiration after harvest,early-maturing pears quickly soften and shrink under normal temperature storage,and are susceptible to browning and decay due to the infection of pathogens,which makes the fruit lose its commodity and limits the circulation of the fruit.In this paper,’ sucui 1’ and ’cuiyu’ pear fruits were used as test materials.The postharvest fruits were soaked in 2%CaCl2,1%CTS and 100 μmol/L MeJA solution for 10 min,respectively.The effects of different treatments on fruit quality changes,texture changes,pigment color changes and cell wall composition changes of ’sucui 1’ and ’cuiyu’ pear fruits during postharvest storage at room temperature were studied.The results are as follows:1.The effects of different postharvest preservation treatments(CaCl2,CTS,MeJA)on the changes of postharvest storage quality of ’sucuil’ and ’cuiyu’ were clarified.The results showed that the weight loss rate of fruits increased with the extension of storage time,and the three preservation treatments could significantly inhibit the increase of weight loss rate of ’sucui 1’ and ’cuiyu’(P<0.05).The soluble solids increased first and then decreased.The soluble solids of the control group and the three treatment groups of ’sucui 1 ’ and ’ cuiyu’fruits reached the maximum at different periods,and then decreased.The content of the three treatment groups was significantly higher than that of the control group(P<0.05),which maintained a high soluble solids content and ensured the good flavor of the two fruits during storage.The browning rate of the two pears showed an upward trend during storage.From the control group,the browning degree of ’sucui 1’ was significantly higher than that of ’cuiyu ’.At the end of storage,the browning rate of ’ sucui 1’was 82.5%,and the browning rate of ’ cuiyu ’ was 44.6%.The three treatment groups significantly inhibited the increase of browning rate,and the CTS treatment effect was the best.2.The effects of different postharvest treatments(CaCl2,CTS,MeJA)on the color and pigment changes of ’sucui 1’ and ’ cuiyu ’ were clarified.The results showed that the a~*,b~*and color saturation(C)of fruits increased gradually with the extension of storage time.CTS treatment could significantly inhibit the speed of peel color from green to yellow in’sucui 1’ and ’cuiyu’.The L value increased gradually during the storage of ’cuiyu’.During the storage of ’sucui 1’,it increased first and then decreased.The decrease of L value in the later stage may be due to the darkening of lightness(L)caused by the deepening of fruit browning.The chlorophyll content in the peel decreased gradually with the prolongation of storage time.The decrease of chlorophyll content in the peel of ’sucui 1 ’ was higher than that of’cuiyu’.The three treatment groups significantly inhibited the decrease of chlorophyll content.Among them,CTS treatment had the best effect and effectively inhibited the fruit color turning yellow.3.The texture changes of ’sucui 1’ and ’cuiyu’ pear fruits treated with different postharvest preservation treatments(CaCl2,CTS,MeJA)by texture profile analysis(TPA)were clarified.The results showed that the fruit hardness,crispness and chewiness decreased during storage.Fruit viscosity decreased first and then increased;the elasticity increased first and then decreased;the fruit resilience increased slowly and the trend was gentle.According to the correlation analysis,there was a significant positive correlation between the chewiness and hardness of ’sucui 1’ pear fruit,and a significant positive correlation between the brittleness.According to the correlation analysis,three parameters of hardness,brittleness and chewiness can be used to evaluate the texture of ’sucui 1’ fruit.There was a significant positive correlation between fruit hardness and brittleness of ’cuiyu’ pear.Chewiness was significantly positively correlated with hardness and brittleness.There was a significant positive correlation between chewiness and resilience.There was a significant positive correlation between elasticity and resilience.According to the correlation analysis,the four parameters of hardness,brittleness,chewiness and resilience could be used to evaluate the texture of ’cuiyu’ fruit.CTS treatment significantly inhibited the decrease of fruit hardness and brittleness of ’sucui 1’(P<0.05),and CaCl2 treatment significantly inhibited the decrease of fruit hardness and brittleness of ’cuiyu’(P<0.05).4.The effects of different postharvest preservation treatments(CaCl2,CTS,MeJA)on the changes of cell wall components in ’sucui 1’ and ’cuiyu’ were clarified.The results showed that WSP and ISP in the cell wall components of pear fruit increased during storage,while CSP and cellulose content decreased.Different postharvest treatments significantly inhibited the changes of cell wall components in ’sucui 1’ and ’cuiyu’(P<0.05),and CaCl2,CTS treatment had the best effect on inhibiting the degradation of pectin and cellulose in cell wall.