Studies On Technique For 'Hosui' Pear Storage

The 'Hosui' pears were treated with 1-MCP,PVC film ,ethylene or CO₂ absorbent and their combination at postharvest to study the effects on storage.The main results were as follows:1. The pears were harvested at 80% ripe stage, treated with 1μL ? L-1 for 15h and then stored at at room temperature in unsealed plastic bags. Ethylene production, respiration, firmness, soluble solids concentration, titratable acidity, malonyl dialdehyde(MDA) content were determined at 5-day intervals, and the rotted fruits were also noted during storage. 1-MCP not only delayed ethylene climacteric peak 5 days but reduced the ethylene production rate as well. The respiration rate was also evidently delayed by 1-MCP treatment. Fruits treated with 1-MCP demonstrated higher firmness values throughout storage compared with control. Soluble solids concentration, titratable acidity and MDA content in fruits treated with 1-MCP were higher than in control during storage.1-MCP was very effective in preventing the development of disease and keep higher rate of sound fruit than controll. The results indicated that 1-MCP had positive results on maintaining postharvest shelf-life of 'Hosui' pears.2. During storage at low temperature, the effects of apple or jujube film packing were better than control. At prophase of storage, apple film packing had better effect in retaining high fimness and weight, but it could produce ferment sapor at anaphase of storage, its favorable storage period lasted not more than 60 days. The storage effects of jujube film packing was the best, it could make fruit remain high fimness and TSS, and its storage period prolonged more than one month than control.3. At room temperature, film packing combined with ethylene absorbent could make fruit remain high quality and flavor by delaying the loss of fimness, maintaining relatively high TSS and TA content, keeping fruit low weight losing rate, and it also prolonged the storage period. Film packing combined with CO₂ absorbent had such effecs too, but when in anaphase of storage, the occurrence of perish influenced the effects of storage.4. Between the four treatments(treatment l:Ancip+Kadozan+ethylene absorbent; treatment 2: Ancip+Kadozan+ film packing+ CO₂ and ethylene absorbent; treatment 3:Ancip+ethylene absorbent(?) treatment4: Kadozan+ethylene absorbent), treatment 2 had the best effect in retaining high fimness, weight, and sound fruit rate. It could prolong the storage period of Hosui pear to more than 20 days at normal temperature, and its storage period at low temperature was more than 90 days.