Effect Of Different Temperatures And Ozone Treatments On Physiology And Quality Of Fraiar Plum Fruits During The Storage

Friar plum fruits were chosen as test materials.By the study of influence on friarplum fruits’quality and physiological changes of storage temperatures (0℃,3℃and5℃)and different time interval of ozone gas processing, can give a new approach andtheoretical basis to the friar plum fruits’industry. The main findings are as follows:1.By the study of different temperatures (0℃,3℃and5℃)on storage quality, theresults showed that,compared with the storage temperature of3℃and5℃, at the storagetemperature of0°C,which postponed the decreasing of fruit firmness, reduced the loss oftitratable acid, Vitamin C, and also reduced the weight loss rate and rot rate,delayed theemergence of the peak and slow down the decline, retarded the decline of total polyphenolcontent, thereby preventing the enzyme catalyse response.2. By the study of different temperatures (0℃,3℃and5℃) on storage physiologicalindicators, the results showed that, the temperature on0℃inhibited the breathing rate offruits, also delayed the breath peak and reduced its peak. The antioxidant enzymes CATand POD activity decreased,and the contents of MDA and PPO activity are supressed.There had a highest value of CAT and POD at the storage temperature of0℃, thedifference was significant compared with that stored under3℃(p<0.05) and5℃(p <0.01).The slower rise of the contents of MDA, there had significant difference compared with3℃(p <0.05) and5℃(p <0.01). On the storage period of45d, there had a lowest value ofPPO, at the storage temperature of0℃, which had significant difference with3℃(p <0.05)and5℃(p <0.01).3.The results of quality index showed that friar plum fruits were treated with differenttime interval of ozone(10.71mg/m3) gas, which maintained the fresh food quality of fruits,postponed the decreasing of fruit firmness, reduced the loss of reducing sugar,titratableacid and Vitamin C, and also reduced the weight loss rate and rot rate, retarded the declineof total polyphenol content, thereby preventing the enzyme catalyse response. The resultsshowed that, on the storage period of60d, the best time interval of ozone gas processingwas48h, which had significant difference with comparion(p <0.01).4.Different time interval of ozone(10.71mg/m3) gas processing on physiologicalindexes of friar plum fruits’ storage research suggested that different timeinterval(12h,24h,48h)of ozone gas processing all can inhibit the breathing rate of fruits,delay the breath peak and reduce its peak, improve the antioxidant enzymes CAT and POD activity, inhibit the increasing of MDA content and PPO activity. The results showed that,on the storage period of60d, the best time interval of ozone gas processing was48h.