| value and commercial value are very high. Ficus carica L. can be used for the fresh food or process fruit wine and drink. With people to worth the nourishment value in fresh fig fruit, it's consumption increased gradually, and the market foreground is vast. But after harvest, fig fruit is inclined to lose water and rotting with Vitamin C lose, the nutrition and the high quality is not maintained under condition of room temperature. At present, the problem of fresh-keeping for fig fruit is not resolved, which affects the development of fig fruit greatly. So it is important to study its storage and preserve technology, which provided the theoretical and practical technic for the business storage of fig fruit. In this paper, changes in quality, storage physiology properties and mature senescence mechanism were studied. In addition, the impact of 1-MCP treatment on the change regulation of physiology biochemistry, the role of ozone solution treatment on nourishment and physiology quality, external microorganism of fig were studied. The main results were as follows:1. Firmness, protopectin and cellulose content showed a trend of continuously decreased; soluble pectin content, D-Galacturonanases (PG) and cellulase activity were significantly increased; Pectinmethylesterases (PME) activity showed a trend of slow rise during room temperature storage. The cellulose and protopectin content were positively correlated with firmness significantly, r=0.912 and r=0.895, respectively. The soluble pectin content, PG, PME and cellulase activity were negatively correlated with the firmness significantly, r=-0.827, r=-0.796, r=-0.944 and r=-0.892, respectively. During cold temperature storage, firmness, protopectin and cellulose content decreased rate obviously lower room temperature storage; significantly inhibited increase of soluble pectin content, PG activity and cellulase; PME activity rose in the initial, and then declined. The cellulose and protopectin content was positively correlated with firmness significantly, r=0.902 and r=0.972, respectively. The soluble pectin content, PG and cellulase activity were negatively correlated with the firmness significantly, r=-0.961, r=-0.957 and r=-0.942, respectively, however, there was not correlated between PME activity and firmness.2. During room temperature storage, relative electric conductivity and MDA content show a trend of continuously increased, Superoxide dismutase (SOD), Catalase (CAT) and Peroxidase (POD) activities showed a trend of decreased with O2.- production rate and H2O2 content were significantly rose. During cold temperature storage, slowed the increase of MDA content and relative electric conductivity, delayed the declined of SOD,POD and CAT activity, and inhibited the O2.- production rate and H2O2 content. In the conditions of room and cold temperature, the MDA content was positively correlated with relative electric conductivity significantly, r=0.956,r=0.989, respectively; the SOD activity was negatively correlated with the O2.- production rate significantly, r=-0.971 and r=-0.966, respectively. The H2O2 content was negatively correlated with the CAT activity significantly, r=-0.950, however, there was not correlated between H2O2 content and POD activity during room temperature storage. The CAT and POD activities were negatively correlated with the H2O2 content significantly, r=-0.994,r=-0.992, respectively.3. Ethylene production and ACO activity rose in the initial, and then declined, ACC content and ACS activity declined in the initial, and then rose during storage. In the conditions of room and cold temperature, ethylene production were negatively correlated with the ACC content (r=-0.922,r=-0.872) and ACS activity (r=-0.922,r=-0.872) significantly; The ethylene production was positively correlated with ACO activity (r=0.928) significantly during room temperature, however, there was not correlated between ethylene production and ACO activity during cold temperature.4. The study on the respiration of fig fruit showed that the respiration peaks were found during storage after harvest. It was belong to climacteric fruit. The reducing sugar content increased rapidly in the earlier stage and slowly in the latter time, phenolic compounds content,Vc and titratable acid content decreased constantly, AAO and PPO activity rose constantly. Mathematical statistics showed, in the conditions of room and cold temperature, Vc content were negatively correlated with the AAO activity significantly, r=-0.976,r=-0.882, respectively; phenolic compounds content were negatively correlated with the PPO activity significantly, r=-0.993,r=-0.964, respectively.5. According to effect of 1-MCP treatment on firmness,reducing sugar,Vc and titratable acid content, determined the optimum time of 1-MCP treatment was 12h.6. The results of physiology index study showed that fig fruit was treated with different concentrations (1.0,1.5 and 2.0μL·L-1) 1-MCP had inhibited respiration rate and ethylene production, postponed fastigium appearance of respiration and ethylene production and decreased fastigium value; delayed the decline CAT, POD and SOD activities; and inhibited O2.- production,activities of ACO,ACS and AAO activity, contents of H2O2,ACC and MDA , and the increasing of relative electric conductivity. The optimum concentration of 1-MCP was 1.5μL·L-1 under condition of cold storage for 30 d.7. The results of quality index study showed that fig fruit was treated with different concentrations (4.18 mg·m-3, 8.56 mg·m-3, 12.84 mg·m-3 and 17.12 mg·m-3) ozone had slower loss of firmness; reduced the losing of reducing sugar, titratable acid and Vc content. The optimum concentration of ozone was 12.84 mg·m-3 under condition of cold storage for 30d, being significantly lower (P<0.01) than of control.8. The results of physiology index study showed that fig fruit was treated with different concentrations (4.18 mg·m-3, 8.56 mg·m-3, 12.84 mg·m-3 and 17.12 mg·m-3) ozone had inhibited respiration rate and ethylene production, postponed fastigium appearance of respiration and ethylene production and decreased fastigium value; delayed the decline of CAT,POD and SOD activities; and inhibited O2.- production,content of H2O2 and MDA, and the increasing of relative electric conductivity. The optimum concentration of ozone was 12.84 mg·m-3under condition of cold storage for 30d.9. After picking, transportation and pre-handle, the main microorganisms were bacteria, saccharomycetes and mould on opening hole under fig fruit, during the whole storage, ozone treatment obviously inhibited the increase of bacteria, saccharomycetes and mould, reduced the rotten deterioration, and extended the storage date. |
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