Effect Of Several Pre-treatment On Fresh Keeping Of Wenzhou Citrus

In this experiment Wenzhou mandarin were selected as the materials, through the study of electrolyzed functional water, calcium soaking combined with electrostatic field and coptis extraction soaking treatment on storage of citrus, it proved that these methods were effective and had their respective advantages.By improving the Ionian JP-107type electrolysis water machine, we can got electrolyzed functional water of which pH value was2.65, ORP value was1015mv and available chlorine concentration was33mg/L when the sodium chloride concentration was0.15%. The effect of acid electrolyzed functional water and5%calcium chloride solution on Wenzhou mandarin(10℃, RH90%) was studied. The results showed that the treatment of acid electrolyzed functional water could effectively delay the decay and happening of disease and maintain a high degree of sensory score in citrus. Although the effect of calcium soaking treatment was better than blank control group, its effect on citrus sensory score and rate of intact fruit was under acid electrolyzed functional water treatment, its effect on preservation of citrus was not obvious. Therefore the citrus were treated with calcium soaking and electrostatic field treatment and the effect was studied.We improved and perfected the original high voltage electric field processing equipment. Toughened glass as the scaffold material, under95%humidity, can steadily to join the high voltage electric field, the leakage current of high voltage electrostatic field is always less than1mA, and more than30days can work steadily. Make the toughened glass as the scaffold material we could steadily join the high voltage electric field to fruits at the humidity of95%. The leakage current of high voltage electrostatic field was always less than1mA and can work steadily more than30days. The effect on citrus was investigated by5%calcium chloride soaking with the improved high-voltage electrostatic field treatment. The results showed that calcium chloride soaking with the electrostatic field treatment and electrolyzed functional water compared with control group could remarkably delay the decay and happening of disease while maintain a high degree of sensory score in citrus. Because of its strong sterilization effect, the impact of electrolyzed functional water on the sensory score and rate of intact fruit was better than calcium soaking combined with electric field. Due to its high voltage electrostatic field may have special physical effects and effect of accelerating calcium infiltration and complexing, soaking combined with electrostatic field has ability to restrain respiration intensity, maintain the sugar, acid, Vc content, reduce the accumulation of MDA, suppress the PG and POD activity, and all these areas were better than acidic electrolyzed functional water treatment.The changes of citrus on physiology and nutrient content were investigated treated by different coptis extraction soaking treatment. The results showed that coptis extraction could effectively restrain respiration intensity, maintain the sugar, acid, Vc content, reduce the accumulation of MDA, suppress the PG and POD activity. The effect of coptidis alcohol extraction was better than that of electricity functional water, and both were better than coptis water extraction.In the actual storage transportation, electrolyzed functional water costs less and has better efficiency, calcium soaking combined with electrostatic field has less energy consumption, and more environmental protection, while coptis extraction has efficient safety in citrus preservation because of its sterilization effect. These three methods all achieved non-toxic, no residue and low carbon economy.