Experimental Study On The Effect Of Storage Temperature On The Quality Of Different Fruits And Vegetables

With the rapid development of China’s economy,the per capita income of the residents is increasing,and the requirements for quality of life are improving,and the requirements for fruit and vegetable quality are more comprehensive.China is the world’s largest producer of fruits and vegetables,and the selection of appropriate storage temperature for fruits and vegetables becomes more important for the quality of fruits and vegetables.In this paper,we used banana,cucumber and radish as experimental materials,and investigated the color difference,weight loss,respiratory strength,soluble solids,water content,and moisture content of fruits and vegetables by conductivity meter,Flavour Spec flavor analyzer,highspeed frozen centrifuge,physical property tester,constant temperature and humidity chamber,multifunctional enzyme standard meter,ultrasonic cleaner,constant temperature water bath,significant sugar meter,nuclear magnetic resonance imaging analyzer,blast drying oven,and kilo scale.solids content,water content,VC content,titratable acid content,total phenolic content,anthocyanin content,flavonoid content,hardness,malondialdehyde content,volatile substances were measured to analyze and determine the changes of fruit and vegetable quality.The results of specific experimental studies are as follows:(1)Hainan bananas and Philippine bananas with seven ripeness,uniform size and no mechanical damage were selected,randomly divided into several groups and stored in a constant temperature and humidity chamber at 2℃,10℃ and 18℃,respectively,and the physical and chemical indexes of bananas were tested regularly.The results showed that at the end of storage at 10℃,soluble solids content,VC content,titratable acid content and anthocyanin content were the highest;The color difference,browning degree,weight loss,conductivity and hardness changed the least,and the overall quality was the best.At the end of storage at 18℃,total phenolic content and flavonoid content were the highest,and water content,weight loss,conductivity and hardness were the most variable.At the end of storage at 2℃,the color difference and browning degree changed the most.The ratio of free water to bound water clearly showed that the tissue physiological metabolism of banana was slowest at 10°C,indicating the slowest aging process and the best resistance of banana fruit to stress.(2)Selected white radish and Shawo radish with uniform size and no mechanical damage were randomly divided into several groups and stored with cling film in constant temperature and humidity chamber at-2℃,3℃ and 15℃ respectively,and various indexes of radish were tested periodically,and the results showed that at the end of storage at 3℃,the weight loss rate,relative conductivity and damage rate were the smallest,and the soluble solids content and VC content were the highest at 3℃.At the end of storage at 15℃,the relative conductivity was the highest.At the end of storage at-2°C,malondialdehyde content,damage rate,anthocyanin content,chlorophyll content were the largest,and total phenolic content and hardness of flavonoids content varied the most.The ratio of free water to bound water clearly showed that radish had the fastest tissue physiological metabolism at-2°C,indicating the fastest aging process and the least resistance of radish fruits.(3)Shelf cucumbers and dry cucumbers of uniform size and without mechanical damage were randomly divided into several groups and stored in a constant temperature and humidity chamber at 6°C,12°C and 18°C,respectively,and the physicochemical indexes of cucumbers were tested periodically,and the results showed that at the end of storage at 12°C,the decay rate and malondialdehyde content were the smallest,and the chlorophyll content,titratable acid content and reducing sugar content were the largest.At the end of storage at 18℃,the weight loss rate,soluble solids content,water content and hardness varied the most.At the end of storage at 6°C,the greatest changes in decay,relative conductivity,malondialdehyde content,respiratory intensity,total phenolic content,anthocyanin content,and flavonoid content of cucumber were observed.The ratio of free water to bound water clearly showed that cucumber had the fastest tissue physiological metabolism at 6°C,indicating the fastest aging process and the least resistance of cucumber fruits.