Effect Of Different Temperature And Ozone Ice Coating Film Treatment On Physiology And Quality Of Fig Fruits During The Storage

Fig fruits (Ficus caraca L.) has a high nutritional value and medicinal value, especially the special flavor of its fruit, which favored by consumers. Its high perishable nature, coupled with thin skin and juicy and harvest in summer of high temperature, which lead to the storage period of 1-2ds at room temperature. But the problem of storage and preservation have not solved at present, which have seriously affect the development of fig fruits’industry. Therefore, the study of preservation techniques of fig fruits has important economic value and social benefits. Fig fruits were closed as test materials.By the study of influence on fig fruits’quality and physiological changes of storage temperature (0℃,2℃and 4℃)and ozone treatment, can give a new approach and theoretical basis of fig fruits’industry. The main findings are as follows:1. Determination of fig fruits’freezing point is minus 2.6 degrees. By the study of different temperature (0℃,2℃and 4℃)on storage quality, the results showed that, at the storage temperature of 0°C,which slow down the decline in fruit firmness, reduce the reducing sugar, loss of titratable acid, Vitamin C, and also reduce the weight loss rate and decay rate, delayed the emergence of the peak of the soluble solids content and slow down the decline. Compared to 4℃, the storage temperatures of 0°C and 2℃delayed the peak of reducing sugar content and titratable acid content about 5ds. After the storage period about 25ds, On firmness, 0°C was the best, which had discrepancy to 4℃(P<0.05). On reducing sugar, 0°C and 2℃had discrepancy to 4℃(P<0.05),and there was no difference significant between the two. On titratable acid content, 2℃was the best, which had discrepancy to 0℃(P<0.05), and had great discrepancy to 4℃(P<0.01). On the content of Vc, 2℃was the best. 0°C and 2℃had discrepancy to 4℃(P<0.05), and there was no difference significant between the two.2. By the study of fig fruits’storage physiological indicators, the results showed that, the temperature on 0℃could inhibit fruit breathing rate and ethylene release, also delayed the breath peak and ethylene release peak and reduced its peak. The antioxidant enzymes CAT, SOD and POD activity decreased. The inhibition of MDA content and membrane relative permeability increased. On the storage period of 25d, there had a highest value of CAT, SOD and POD, at the storage temperature of 0℃, which had discrepancy to 2℃(P<0.05). On the content of MDA, 0℃had discrepancy to 2℃(P<0.05), and had great discrepancy of 4℃(P< 0.01). The results showed that the storage temperature on 0℃had the best effect.3. The results of quality index study showed that fig fruits was treated with ozone ice coating film which slow down the decline in fruit firmness, reduce the reducing sugar, loss of titratable acid, Vitamin C, and also reduce the weight loss rate and decay rate, delayed the emergence of the peak of the soluble solids content and slow down the decline. According to the experiment, when 30d ozone ice coating film storaged, membrane processing and control fruit weight loss rate, decay rate is extremely significant difference (P<0.01), and the ice film processing fruit weight loss rate, decay rate significantly (P<0.05).4. Ozone ice coating film treatment on physiological indexes of fig fruits’storage research suggests, ozone ice coating film treatment can effectively inhibit the respiration rate and ethylene release, delay peak of respiration and ethylene release peak and reduce the peak, delay the antioxidant enzymes. The antioxidant enzymes CAT, SOD and POD activity decreased. The inhibition of MDA content and membrane relative permeability increased. After the storage period about 30ds, ozone ice coating film processing that the fruit of SOD activity and ice film processing was extremely significant differences (P<0.01) with the control; POD activity had significant difference (P<0.05) with ice film processing, MDA content had significant difference (P<0.05) with ice film processing, and had great discrepancy of the control (P< 0.01).The results showed that the ozone ice film processing had the best effect.