The Research About The Structure Of Skin Organization And Physiological Parameters Of Storable Fruits

China is a major fruit production country in the world. There is a rich fruit resource, but the start of fruit processing is late in our country, and processing technology and equipment are backward. Many studies have shown that fruit epidermis’s microstructure, storage characteristics and physiological parameters are crucial to the research of fruit processing technology and equipment. This research studies storable fruits epidermis’s microstructure, storage characteristics and physiological parameters via experiments, in order to provide the theory basis and guiding measures for the research of processing technology and equipment used for selection, grading and packaging of fruits and vegetables. The main research contents and results are as follows:(1) The microstructure of fruits epidermis revealed:The epidermis cells’shape of Tomato and Apple is polygon before dehydration, every cell is plump and shiny, the gap between the cells can be clearly distinguished, and cells are tightly packed, and the color is beautiful. While after dehydration the epidermal cells are loosely arranged and get dark.(2) Storage tests at room temperature on tomato of red ripe period find:the weight loss rates of tomato of red ripe period are0,2.99%,5.82%and7.62%after0day,7days,14days and21days’ storage. It tends to approximatively linearly increase. There is no rot in first7days, but after that some get rotted, and the decay rate reaches7%after14days, and it reaches11%after21days. The decay rate tends to increase. There was no wrinkled skin on tomato in first7days, but it happened after that. After14days and21days the wrinkle rates reach12.3%and20.4%. The healthy fruit rate is100%in first7days, after that it straight declines, and it reaches80%after14days,60%21days later. It tends to approximatively linearly decrease. The contents of soluble solids reach5.3%,4.9%,4.5%and4.2%after0,7,14and21days’storage. It tends to linearly decline. The hardness of tomato is3.2N/cm2,2.7N/cm2,2.6N/cm2and2.3N/cm2after0,7,14and21days’ storage, and it declines quickly in first7days, and it slows after7days.(3) The longitudinally and transversely tensile tests to tomato epidermis find:the load-displacement curve of tomato epidermis’s longitudinally and transversely tensile tests can be approximatively regarded as a line. The averages of the load maximums of longitudinal and transverse stretch bearable when fracturing are6.96N and5.03N. The averages of strength limit are1.84MPa and1.32MPa. The averages of elasticity modulus are6.51MPa and5.75MPa. The average of strains when fracturing longitudinally is44.44%.