Effect Of Dehydration Degree On Physiological And Biochemical Indicators Of Chestnut During Storage

The test material was the chestnut collected in zhen'an town. In order to investigate the relationship between the different degrees of dehydration and the mechanism of physiology and biochemistry of chestnut during storage, based on the preliminary test, the paper studied the change of the good fruit rate, water content, conductivity, respiratory intensity, weight loss rate, CAT, POD, SOD, PPO, MDA, amylase, protein, starch and sugar during storage of chestnut after dehydration in electric blastdrying oven in 30℃. The result indicated as follows:1.Moderate dehydration before storage can inhibit the chestnut rotting in some extent and make the good fruit rate maintain a high level in anaphase storage. During anaphase storage, the good fruit rate of the chestnut that dehydrated 3% and 6% were significantly higher than CK and that of the chestnut that dehydrated 8% was higher than CK.2. Moderate dehydration before storage can inhibit respiratory intensity in some extent and the rising of conductivity, weight loss rate and the content of MDA. During storage, the water content of the chestnut that dehydrated 3% and CK had little difference, while that of the chestnut that dehydrated 6% and 8% were significantly higher than CK. During anaphase storage, The weight loss rate of the chestnut that dehydrated 3%,6% and 8% were significantly higher than CK;the conductivity of the chestnut that dehydrated 3% and CK had little difference, while that of the chestnut that dehydrated 6% and 8% were significantly higher than CK. The respiratory intensity of the chestnut that dehydrated 3%, during anaphase storage, was significantly weaker than CK, while that of the chestnut that dehydrated 6% and 8% were higher than CK during storage.3. Moderate dehydration before storage can make the activity of some antioxidant enzyme maintain a high level and inhibit the chestnut senesce. The activity of CAT,POD and SOD of the chestnut that dehydrated 3%, during anaphase storage, were significantly higher than CK, while those of the chestnut that dehydrated 6% and 8% were significantly lower than CK; the activity of PPO and amylase of the chestnut under three different treatments were significantly higher than CK.4. Moderate dehydration before storage can increase the content of protein,sugar and Starch. The protein content increased with the degree of dehydration. The starch content of the chestnut that dehydrated 3% was slightly lower than CK, while that of the chestnut that dehydrated 6% and 8% were higher than CK. The sugar content had an inverted result compared with the starch content.By means of correlation analysis and principal component analysis, moderate dehydration before storage was better for quality preservation of the chestnut. The test showed that, the treatment that dehydrating 3% had inhibitory effect to the rot rate for storage of chestnut and this was good for storage and fresh-keeping. It was clear that moderate dehydration after collecting had promoting effect and it provided theoretical basis for study on fruit storage .