Research On The Ball Peach Fresh-keeping Technology And Dielectric Properties

Based on the fruit physiological characteristics and storage characteristics of postharvest peach, Taking the peach ball of Longquanyi local fine varieties as tested material, a systematic study of the postharvest physiology, storage characteristics and control technology of peach ball fruit was done; of the different treatments on the physiological characteristics, quality and flavor of storage fruit; screening the best conditions for storage, preservation and supporting technologies to provide a certain technical reference to the peach production region.1, Studied the Postharvest Physiology of the Peach ball. During storage at a low temperature, about 20 days resperation and ethylene peak were appeared, showed that it's a typical respiratory climacteric fruit. And with the extension of storage period, the internal physiological of the peach ball changes. Nutrition consumption, water transpiration, the accumulation of harmful metabolites, the start of the resisitance ralated enzymes regulated the postharvest physiology of the peach fruit collaboratively.2, Determined the technical parameters of the storage of peach ball,0.5μmol/L of 1-MCP pre-treatment,12h common cold pre-cooling,1±1℃storage temperature, gas composition of 1%O2+5%CO2 in the atmosphere storage methods is the most appropriate storage conditions. With 1-MCP treatment,40 days'storage, the peach ball would ripen normally. Fruit cells packed tightly, no harmful metabolites produced,the rate of good results was 98%; AS the atmosphere storage ball extend by the 50 days', the rate of good results was still 98.5%.3, Detected the aroma components in the peach fruit ball, and the regular pattern of the aroma components during storage were discussed. The main aroma components of peach ball is 50 species in total, in which aldehydes content accounted for 28.33%, esters 22.08%, Alcohols 17.99%, ketones 10.88%, acids 1.95%, hydrocarbons 9.69%. The overall performance of aroma components' changement is on the rellative content changement.1-MCP treatment group compared with the control group, both have no obvious regulation to follow in the climacteric changes of aroma components. However, late in the storage,1-MCP treatment fruit maintained a good aroma components, The initial value is 67% of the total, the control group 41% only.4, Discussted the relevance of the peach fruit internal quality and the relative dielectric constant s,and established a mathematical model. The relative dielectric constant tended to decrease with the extend of storage. Sugar, acid content, weight loss and conductivity tended to rise with the time.A inverse relationship with dielectric constantε.TSS tended to decreased with time, a positively proportional relationship with dielectric constant s. Among with, the weight loss and relative dielectric constant related best.Determined coefficient of R2=0.9527, showed the change of dielectric properties can effective responsed the moisture situation within the fruits and vegetables. And established a model which can show the relationship between the changement of internal quality in storage and the relative dielectric constant s:Y=-5.7517*C1-0.7697*C2+0.1024*C4-0.3424*C5+3.3049.