Removing Fruit Rust Methodes Of Kiwifruit And Influence On Storage Trait

In the paper,'qinmei'kiwifruit was chosen as raw material,according to residual fruit rust extent,the best washing agent was selected from 10 washing agents,the influence on kiwifruit fruit was further studied after being washed by best washing agent,including less weight ratio,rotten fruit ratio,quality factor,physical change, hydrolytic Enzymes,protective enzyme,etc.Washing function of the best washing agent and storage trait of kiwifruit after being washed by it were also discussed,which providing the washing agent for rust fruit and giving safe and effective reference to enchancing it's commercial character and economic value. The results of study showed that:(1) It is obvious that kiwifruit fruit rust was washed by oxalic acid.(2) The result is the best that kiwifruit fruit rust was washed by 2% oxalic acid and for 15minutes.(3) Weightlessness ratio and rotten fruit ratio were lower than compared fruits after the cold storage.(4) ]Fruit firmness dropped slightly and slowly;content changes of TSS and starch had no obvious difference in contrast with compared fruit during cold storage.(5) Content of organic acid was rising in early days,and was lower than compared fruits in medium and later days;the degradation of Vc was always lower than compared fruits.(6) Respiration rate and ethylene production were suppressed obviously after being washed by oxalic acid for 15 minutes during the cold storage.(7) Relative membrance permeability was lower than compared fruits after being washed by oxalic acid for 15 minutes during the latter of cold storage;activity climax valve of LOX was slightly higher than the compared fruits.(8) SOD and POD activity was improved,and its activity was always lower contrasted with compared fruits;starch enzyme activity was depressed,and the immersed 5 minutes was most obvious;the advent of PG activity climax was delayed,and with the extension of the immersed fruit time to correspond the extension to postpone, after washed with oxalic acid during the cold storage.