Effect Of Propolis On Non-Pollute Storge Of The 'Pink Lady' Apple Fruit

This experiment mainly investigate the fresh technique of the'Pink Lady'apple without the harmful effects, adopting two kinds of methods coalecented: low temperature (0±1℃) and inartifical preservative (propolis ).In order to observe the dynamic changes measuring the physiological once every 10 days in the 180 day-period. The study of this topic is not only for'Pink Lady'apple offering a new type of preservative period, but also expanding the areas of application of propolis. At the same time,it also provide some reference value for the postharvest physiology theory of apple.The following results were obtained from this research:(1) Propolis significantly reduced respiration rate and the peak of it, Delayed the occurence of the respiratory peak and the treatment with high concentration had the better effect, but the trend of respiration rate was not greatly affected. The difference between treated group and control group was significant (P<0.05). And propolis treatment could significantly inhibit the production of ethylene in'Pink Lady'apple fruit during low-tempeature storage, the peak of ethylene production was also reduced, the difference between the control group and the treated group was significant (P<0.05).(2) Propolis has good film forming, can prevent fruit water loss, lower decay rate, to maintain fruit firmness and relative membrane permeability, maintaining the quality of the original fruit qualities, including weight loss and the hardness of the treatment and control and the treatments showed significant difference (P<0.01).(3) Propolis treatment can delay the degradation of soluble solids, the treated group and control showed significant difference(P<0.05). The concentration of propolis had little difference in its effect. Propolis can effectively delay the content of titratable acid and Vc of the apple fruit and the difference between treated group and control group reached a significant level (P<0.01). The better effect during the later storage time indicated that propolis treatment can maintain the nutritional quality of the original fruit.(4) Propolis with strong antioxidant activity, results showed that propolis can effectively improve the SOD, CAT, and POD and other protective enzymes, inhibition of PPO activity, reducing H2O2, O2-. Release and MDA accumulation, delayed fruit mature aging, effectively extend the storage period.(5) The research proved that propolis could inhibit the occurrence of apple scald, the fruit disease index and the content of a-law and conjugated Nepal dilute with propolis treatment was lower than that of control group.(6) In conclusion, propolis can greatly improve quality and extend the storage period of stored'Pink Lady'apple. 8% concentration of propolis treatment is best.