Study And Application Of Storage Effects Of Curcumin Preservatives On Postharvest Mashui Orange

Modern research results show that the curcumin extracted from plant roots from turmeric, rhizoma zedoariae, turmeric zingiberaceae turmeric (Curcuma L.) has health care function such as antibacterial, antioxidant, anticancer, protect liver, lower serum cholesterol, and as a collection of natural coloring and anti-corrosion of natural pigme nt, widely used in beverage, wine, cakes, and so on food processing production. But curcumin as a natural preservative antistaling agent in postharvest of fruit and vegetabl e fresh-keeping application research, just getting started.Mashui orange is native to Yangchun, Guangdong Province, wide leather fine citr-us, planting Mashui orange was Yangchun local pillar industry. But postharvest Mashui orange are very difficult storaged,and postharvest Mashui orange fresh-keeping technol ogy research and industrialization is the basic processing blank, lead to a great Mashu i orange postharvest losses.Chemical antisepsis for many years has been the main way to control postharvest diseases of fruit, but as people understanding of chemical preservative can be hazard ous to health, and people to the chemical preservative leads to fruits and vegetables postharvest corruption resistant bacteria and understanding of environmental pollution, make chemical preservatives application in fruit and vegetable storage questioned and restrictions. In order to using natural harmless curcumin preservatives instead of chemi cal preservatives, this thesis mainly studies storage effects of curcumin preservatives on fruit weight loss rate, fruit respiration intensity, fruit nutrition ingredient and the impact of fruit sepals color changes of postharvest Mashui orange and the main resear ch conclusions are as follows:1. Using Containing0.03%of curcumin,0.06%xanthan gum, Ph6.2curcumin pre servatives processing postharvest Mashui orange, combining with8℃-9℃storage temperature and85%～90%relative humidity of the storage conditions, can significan tly reduce the rotten rate and weightlessness rate of postharvest Mashui orange. At the end of the90d storage, rotten fruit treated by curcumin preservatives at a rate of3.8%～3.8%, the weightlessness rate was3.76%～3.87%; rotten fruit rate of compar ison is10.5%～16.2%, weightlessness rate was6.13%～13.23%. Curcumin preservati ves treatment can significantly reduce rotten rate and the weightlessness rate of postha rvest Mashui orange. Pure xanthan glue solution treatment, will can increase bad rate and the weightlessness rate, this may be because the low temperature can although in hibit fruit table microbial reproduction within a certain amount of time, but with the extension of storage time, the fruit due to xanthan glue solution table long time high humidity, make fruit table microbial propagation velocity is significantly higher than adding the xanthan gum antistaling agent of curcumin. This result showed at the curc-umin can inhibition the growth of postharvest corruption bacteria.2. Curcumin preservatives treatment can further decrease the fruit respiration inte Nsity on basis of cold storage effectively reduce respiration intensity of postharvest Mashui orange.3. Postharvest Mashui orange were treated by curcumin preservative, at the end of the storage, quantity to produce ethanol is less than that of without curcumin antist aling agent. The latter causal the growth of fruit table microbial not subjected to any suppressed, and more fruit water loss, and the fruit surface appear a certain degree of drying shrinkage, may be due to stomatal of fruit tables closed small, fruit respiratio n need oxygen blocked, make the fruit in a more serious hypoxia state, lead to more serious anaerobic respiration and produce more ethanol accumulation, such as reduced the fruit’s ability to fight disease, also accelerate the aging, illness and decay of the fruit.4. After90d storage, the curcumin preservative treatment of postharvest Mashui orange of total sugar, titratable acid, vitamin C and soluble solids content were reduce d by0.94%-1.1%,0.94%-0.22%,1.27%-1.2%and1.27%-1.2%mass fractio n, and contrast the four corresponding nutrients decreased by1.48%-2.26%,0.25%-0.28%,2.01%-4.2%and1.0%-3.67%, namely:the curcumin preservative treatm ent of postharvest horse water JieGuo, content of total sugar, titratable acid, vitamin C and soluble solids content loss were significantly lower than control.5. Mashui orange treated by curcumin antistaling agent, at the end of storage,fru-it sepals chlorophyll content reduced at least. Curcumin antistaling agent fruit sepalsM ashui orange had obvious effect of green.6. Mashui orange of curcumin preservatives to handle had a good product appea- rance, commercial of the fruits is still good, storage at the end.7. Preliminary application results of curcumin preservative on Mashui orange sto-rage indicate that curcumin preservative can be applied to Mashui orange postharvest scale storage, and was expected to produce good economic, social and environmental benefits. Postharvest-processing technology link of large-scale storage of Mashui orange, was different from the laboratory postharvest-treatment technology, the pre-storage link should be on before sorting process for prevent disease rotten fruit pollution produced when pre-storage.