The Effect On Of Coid Shock On Storage Quality And Physiological Of "Xiaobai" Apricot

“xiaobai” apricot fruit peel thin, succulent, rich smell, taste, nutrition is rich, loved by consumers.But “xiaobai” apricot mature concentration, temperature is high, the post-processing technology lag behind,transportation distance is long, the shelf life is short, severe decay, has become a main problem whichrestricts the healthy development of apricot industry. Therefore, based on the green ripe stage in xinjiangkuqa "xiaobai" apricot as experimental material,to study the influence of storage quality and physiologicaleffect of “xiaobai”apricot treatment on the different temperature of cold shock (7℃,5℃and3℃) andcold shock time (1h,2h and3h), in order to provide theoretical basis for applied to the fresh-keeping of“xiaobai” treatment by cold shock. The main results were as follows:(1) This article will go through the "xiaobai" apricot (different cold shock temperature7℃,5℃and3℃) and cold shock time (1h,2h and3h) processing measure its related indicators, rotting rate forscreening the main indexes of cold shock treatment conditions, better cold shock conditions combinationfor-3℃/1h,3h,5-3℃/℃/1h.(2) This article will go through-3℃/1h,-3℃/1h,-5℃/1h to deal with the "xiaobai" apricot at roomtemperature (22±0.5)℃constant temperature7d of indoor storage,found that by cold shock treatment canprolong the shelf life of the "xiaobai" apricot and delay the hardness decreased, soluble solids content,organic acid content has a significant increase, rate of corruption and weightlessness rate have obviousdecline phenomenon.(3) This article will go through the"xiaobai" apricot of cold shock treatment at low temperature(0±0.5)℃storage,found that-5℃cold shock1h to delay the decline of titratable acid content effect is mostobvious,-3℃cold shock3h have very obvious effect to delay the decomposition of vitamin C,-5℃coldshock1h can make the respiratory peak peak value are increased.(4) This article will go through the "xiaobai" apricot of cold shock treatment at low temperature (0±0.5℃, respectively at room temperature (22±0.5)℃storage,found that under22℃storage-3℃cold shock ofcold shock treatment time was3h of the"xiaobai" apricot largest resistance. Under0℃storage-3℃coldshock of cold shock treatment time of1h "xiaobai" apricot largest resistance metabolism.(5) This article will go through the "xiaobai" apricot of cold shock treatment at low temperature(0±0.5)℃, respectively at room temperature (22±0.5)℃storage,found that the slow down effect of CAT,SOD, POD activity and Vc content-3℃by cold shock3h.