Studies On The Difference Of Storability Between ’Crown Iee’ And ’Cui Ping Wan Nai’ Fruits

Plum(Prunus)is one of the important economic crops in Fujian province,but its harvest time is mainly concentrated in the high temperature seasons affecting the quality of plum fruit on shelf life and postharvest storage.The industry of the plum fruit has been limited with the concentration of harvest time.The fruit materials of early maturing variety of ’Crown lee’ and late maturing variety of ’Cui ping wan nai’were used in this experiment.Three different storage temperatures was carried out.The result revealed that the conditions of 0℃ maintained the nutrition and quality of fruit including fruit appearance,and the antioxidant capacity of fruit was remained at a high level;Comparing early maturing variety ’Crown lee’ and late maturing variety’Cui ping wan nai’,the former has better resistance of storage;The results of following:1.The best quality of storage fruits was kept in 0℃.Not only significantly delayed the fruit softening,inhibited the respiration rate,reduced the degree of fruit decay,it kept the good nutritional quality of fruits in 0℃.The values of TSS,Total sugar,TA content of two varieties of fruit were significantly higher than that of fruits in 3 ℃ and 5℃.The rates of degeneration of fruit,weight loss and fruit respiration in’Crown lee’ were significant lower than that of in ’Cui ping wan nai’.Moreover,the amounts of Total sugar,TSS,TA,Vc in ’Crown lee’ were higher than ’Cui ping wan nai’.2.The antioxidant activity is an important indicator to measure the quality of fruit.Total antioxidant capacity(FRAP)of fruits was kept highly in 0℃ and effectively promoted the free radical scavenging ability of ATBS and DPPH.Total reduction ability and DPPH free radical scavenging ability in the fruit of early maturing variety of ’Crown lee’ was significantly higher than that of late maturing variety of ’Cui ping wan nai’(P<0.05).3.Browning of fruit peel in 0℃ was significantly lower that of 3℃ and 5℃(P<0.05).The enzyme activities of POD,CAT and SOD in 0℃ were significantly heighter than that of in 3℃,5℃.The relative conductivity and MDA in fruit peel were lower,and effectively maintained the integrity of out surface of mesocarp cell.Browning of fruit in ’Crown lee’ was significantly lower that of ’Cui ping wan nai’(P<0.05).The enzyme activities of CAT and SOD in ’Crown lee’ were higher than that of in ’Cui ping wan nai’.And the relative conductivity and MDA in ’Crown lee’were significantly lower than that of ’Cui ping wan nai’.