Study On Physiological And Aromatic Changes Of Bagged Apples During Storage

In this paper,Bagged apples (Malus domestica Borkh c.v. Red Fuji;Malus domestica Borkh c.v. Starking;(Malus domestica Borkh c.v. GaLa) were used to study,and unbagged apples as control.Respiration,ethylene production, weight loss rate, firmness, soluble solids, titratable acids,MDA,antioxidant enzyme activity(SOD,POD,CAT)and changes of voalitile in storage were studied. We want to discuss the effects of bagging on apple's storage quality and flavor change in storage .The main results were as follows:1. weight loss rate of different fruit increased with time prolong and temperature improve,while the amplitude was significantly less than control; the bagged apple's weight loss rate of different varieties at different storage condition were low than control. 1-MCP significantly restrain the weight loss rate of red fuji ,at the end of storage the weight loss rate were low53.55% than control .2. During 0℃storage,the bagged apples reached respiratory and ethylene peak in the same time with control,while significantly low than control.The respiratory and ethylene peak of starking was the tiptop ,while the red fuji was lowest .The starking reached respiratory peak was the earliest, while gala was the most late,there were 21days between them. The ethylene peak of starking was the earliest, while gala was the most late,there were 21days between them.3. 1-MCP significantly inhibited the respiration of red fuji, The respiratory and ethylene peak of bagged and control Red fuji were both disappeared. The respiration rate rise slowly,and after the storage begged and control increased 9%,16.7%than storaged 30days. The ethylene release rate reached to 0.14μl/(l.kg.h) in prophase,then stabilize in 0.13-0.135μl/(l.kg.h).4. The current of SSC of different variety were different.The SSC of red fuji reduced as time prolong, 1-MCP reduced least,biggest was bagged ,between them was not bagged;gala reduced in the begaing and then increased a little.The TAC of different varieties reduced as time prolong, 1-MCP dispose bagged and unbagged reduce a little, while bagged red fuji had the biggest reduction.5.The firmness of different variety depressed as time prolong,the bagged apples had low reduction than not bagged,while bagged and unbagged red fuji disposed with 1-MCP depressed a little, and the firmness was 11.11Kg.cm-2 at the end of storage.6.The current of MDA and antioxidation enzymes had no significantly difference between bagged and unbagged,while the MDA content of bagged apple were lower.The content of MDA monolayer and double layer were 86%,76%the unbgged apples. The content of MDA and antioxidation enzymes significantly reduced by 1-MCP dispose.The SOD activity of bagged gala and red fuji were 129%,124%of the control while ACS,ACO,POD,CAT activity of bagged were low than not bagged.7.The aromatic components of Bagged apples (Malus domestica Borkh c.v. Red fuji;Malus domestica Borkh c.v. Starking;Malus domestica Borkh c.v. GaLa)and unbagged apples that stored in 0℃were examined using SHS(static Headspace)and GC-MS method. Results showed that:(1)The volatile of bagged Red fuji were different with not bagged. There were 4 categories and 51 kinds in red fuji bagged double layer inner red bagges,and 6 categories and 40 kinds volatile in red fuji bagged double layer inner black bages,while 5 categories and 32 kinds volatile in not bagged red fuji.the relative content of volatile increased as time prolong, Red fuji bagged double layer inner red bages had the biggest increase amplitude 14.7%,while not bagged red fuji had least 6.4%. Increased most were ester,including: Hexyl acetate,2-Methyl-1-butyl acetate,Butyl acetate,Hexyl 2-methylbutyrate,Hexylhexanoate.Thecharacter volatileof red fuji were:2-Methyl-1-Butyl acetate,Butylacetate,Hexyl acetate,Hexyl2-methyl-butyrate,Hexanal. The character volatiles of bgged Red fuji significantly low than control both in harvest and storage. The character volatiles of bgged Red fuji were 55% of the not bagged in harvest, the character volatiles of bgged Red fuji were70.23% of the not bagged storage60days,and 55% of the not bagged storage 120days(2)Bagging reduced the categories of gala.there were 5categories and 27 kinds in gala bagged,double layer bagges,and 3 categories and 28 kinds of volatiles in gala bagged monolayer bagges while 6 categories and 31 kinds of volatiles in gala not bagged. the relative content of volatile decreased as time prolong, unbagged apples had the biggest reduction 11.7%,while bagged monolayer bagges had least drop 4.78%.the character volatile of gala were:Butyl acetate,2-Methylbutyl acetate,Hexyl acetate,Hexanol,Hexyl 2-methylbutyrate,Hexanal.There wasno significantly reduction in character volatiles of bagged gala.(3)The volatile of bagged starking were different with not bagged. There was no significant difference between bagged and control fruit′s character volatiles in harvest,while at the end of the storage bagged starking significantly low than control.There were 5 categories and 39 kinds of volatiles in double layer bages,and 4 categories and 46 kinds of volatiles in monolayer bages,while 4categories and 51 kinds of volatiles in starking not bagged.The relative content of volatile increased as time prolong, starking bagged double layer bages had the biggest increase amplitude 85.6%,while starking bagged monolayer bagges had least 58.68%. The character volatiles of starking were: Hexyl acetate,butyl acetate,2-Methyl-1-butyl acetate,Butyric acid,2-methyl-, ethyl ester,Hexanal.