Effect Of Different Treatments On Post-harvest Physiological And Storage Quality In Ginkgo Seeds

Ginkgo seeds called"Buddha" were used as material in this experiment, the physiological and storage quality changes was studied under different temperatures(normal temperature,4℃, 0℃and ice temperature), with different preservatives(sodium dichloroisocyanurate, ClO2 tablets, thiabendazole, grape preservative tablets), and in different freshness protection bags(PE0.01mm,PE0.03mm,PVC0.01mm and PVC0.03mm). On this basis, the electronic nose was used to detect the odors of volatile components in ginkgo seeds storied in different freshness protection bag and treated by different preservatives. Then, the acquired data were analyzed. The results are as follows:1) The change trend in the respiratory intensity of Ginkgo seeds was similar to that of non-respiration climacteric fruits. The respiratory intensity of Ginkgo seeds was inhibited significantly by ice temperature, thiabendazole, and PVC 0.01mm and PVC 0.03mm freshness protection bags, that a good quality was maintained.2) The increase of MDA content of ginkgo seeds was suppressed by ice temperature, thiabendazole; low membrane permeability was maintained. The MDA contents of ginkgo seeds packaged with PE0.01mm, PVC0.03mm, and PVC0.01mm were lower; the membrane permeability of ginkgo seeds packaged with PVC0.01mm was maintained at a lower level.3) The activities of CAT and POD in ginkgo seeds were maintained at higher levels by ice temperature; The activity of POD in ginkgo seeds was maintained at higher levels by thiabendazole and ClO2 tablets, meanwhile the decrease of POD activity in ginkgo seeds was suppressed by thiabendazole; POD activities in ginkgo seeds packaged with PE0.03mm and PVC0.03mm were higher; CAT activity in ginkgo seeds packaged with PVC0.01mm was higher. The senescence of ginkgo seeds was postponed by higher POD and CAT activities.4) During storage, the reducing sugar and soluble sugar contents in ginkgo seeds increased at first and then decreased. The starch content in ginkgo seeds continued to decline due to the hydrolysis reactions. The generations of reducing sugar and soluble sugar were postponed by ice temperature, thiabendazole and PVC0.01mm, at the same time the starch content in ginkgo seeds was maintained in higher level.5) The loss of water in ginkgo seeds was effectively reduced by low temperature especially ice temperature. The ginkgo seeds soaked in Thiabendazole solution made water seep into the fruit, the water content of ginkgo seeds was increased. PE is a good waterproof material, the water content of ginkgo seeds was suppressed by it. 6) The shell of ginkgo seeds was susceptibly infected by pathogens. The propagation of pathogens can be inhibited by ice temperature and Thiabendazole. In this way, the original shell color of ginkgo seeds was maintained, mildew rate of kernels was decreased, good fruit rate was higher, storage life was prolonged, which had a better storage effect. It showed a good prospect for production and application. Freshness protection bags had little influence on storage quality of ginkgo seeds, The good fruit rate of ginkgo seeds packaged with PVC0.01mm was high than other treatments.7) The electronic nose with principle component analysis can distinguish the odors of volatile components in ginkgo seeds storied in different freshness protection package and treated by different preservatives. There were significant differences between the controlled and treated. The electronic nose can be used in the rapid detection of ginkgo storage conditions.