Effect Of Different Harvest Time And Storage Temperature On The Quality Of Blue Honeysuckle

As a small berry in the cold zone,blue honeysuckle is rich in essential nutrients for human body and has broad prospects.However,its economic value is affected because its peel is soft and difficult to store.For this reason,this study took three varieties‘Wu Lan’ ‘Bei Lei’ ‘Lan Jingling’from the Xiangyang Base of Northeast Agricultural University as the test materials,take fruits of different maturity periods and place them at different storage temperatures,measuring the dynamic changes of the content of good fruit rate,single fruit weight,hardness,total sugar,titratable acid,ascorbic acid,anthocyanin,flavone,total phenol,malondialdehyde,pectin methylesterase,polygalacturonase and β-Glucosidase.Exploring the storage effects of three blue honeysuckle varieties under different harvest maturity levels,explore the appropriate harvesting period and storage temperature,providing reference basis for post harvest storage of blue honeysuckle.The main findings are as follows:(1)The good fruit rate of blue honeysuckle is closely related to the harvesting period.Regardless of which variety,at different storage temperatures,it showed as early blue>mature>over-mature.After 30 days of storage,the ‘Wu Lan’ ‘Bei Lei’ ‘Lan Jingling’ stored at 0℃ in the early blue period decreased by 50%,34% and 22% respectively compared with 0 d,and increased by 39%,42% and 33% respectively compared with that of fruits stored at the same temperature in the over-ripe period.In terms of storage temperature comparison,the storage effect at low temperatures(0℃ and 4℃)is much better than at room temperature(25℃),After 30 days of storage,at 0℃ storage,the good fruit rate of the mature period of ‘Wu Lan’ reached 26%;At 25℃,the good fruit rate is only 2%.(2)Harvesting maturity affects the nutritional and physiological quality of blue honeysuckle.Compared with the early blue state,the total sugar,ascorbic acid and anthocyanins,total phenols and flavonoids in the mature and over-mature stageswere significantly higher than those in the early blue period.However,the titratable acid in the early blue stage was significantly higher than that in the mature and over-mature stage,indicating that the fruit nutrients collected in the early blue stage were relatively small and the palatability was general.However,picking at the early blue stage can inhibit the production of malondialdehyde in fruit;In addition,it can maintain larger and more stable hardness and single fruit weight compared with mature and over-mature period.Compared with 25℃,0℃ and 4℃ storage at different storage temperatures can better maintain the content of nutrients in fruits,It can also inhibit the formation of malondialdehyde,reduce the loss of single fruit weight,maintain relatively large fruit hardness,and is more conducive to storage.(3)The changes in enzyme activity of PG,PME,β-GLU are closely related to the harvesting period,regardless of the variety,it is early blue<mature<over-mature at different storage temperatures.Mature period ‘Wu Lan’ stored at 0℃ the maximum enzyme activity of PG,PME andβ-GLU were 27.23 U,100.81 U,and 66.46 U,respectively;At 25℃,The maximum enzyme activity of PG,PME β-GLU reached 33.18 U,122.92 U,and 78.03 U,which were 5.95 U,22.11 U and 11.57 U higher.It can be seen that low temperature can generally inhibit enzyme activity,Compared to storage at 25℃,storage at 0℃ and 4℃ can effectively delay the softening of blue honeysuckle and extend its storage period.(4)To sum up,it is believed that harvesting at the early blue and mature stages is conducive to extending the storage time of fruit,while harvesting at the mature and over-mature stages is conducive to achieving the best quality of fruit.At the same time,early harvest is beneficial to maintain the hardness during storage.Storage at 0℃ can significantly inhibit the decay rate and single fruit weight loss of blue honeysuckle during storage,and maintain high fruit quality and marketability.Storage at 0℃ made the changes of quality-related indexes relatively stable,and controlled the increase of PG,PME and β-GLU enzyme activities.Therefore,it is considered that 0℃ storage is the most suitable storage temperature for varieties of‘Wu Lan’ ‘Bei Lei’‘Lan Jingling’.