The Research Report About The Storing Quality Of Jiro Persimmon Treated By 1-MCP Combined With Nano-Packaging

In this article,Jiro persimmon from yunan was treated by 1-MCP combined with nano-packaging.The effect of this treatment on the storage quality of Jrio was evaluated.1 The research of effections of two different treatment on JrioJrio was treated by two ways. One was nano-packaging, and the other was treated by 1-MCP combined with nano-packaging. Then all the persimmon were put in 20℃,RH85%～90% environment for storing. The changes of firmness, loss weight, SSC, TA, fruit color were measured so that we can find out the better treatment.The result shows that the storing quality of Jiro treated by1-MCP combined with nano-packaging was significantly better than Jiro treated by nano-packaging only. It can maintain the firmness,SSC, TA, color especially a*. Besides, both of the two treatment can preserve the loss of weight. It can be seen that 1-MCP have little effect on preserve the loss of weight.2 The research on storing quality of Jiro treated by 1-MCP of different concentrations combined with nano-packagingJrio was treated by 1-MCP of 0.5,1.0,1.5μL/L combined with nano-packaging. Then all the persimmon were put in 20℃, RH85%～90% environment for storing. The changes of firmness, loss weight, SSC, TA, fruit color were measured so that we can find out the best concentration of 1-MCP.In the first 8 days, Jiro persimmon treated by 0.5μL/L 1-MCP combined with nano-packaging can significantly maintain the firmness, SSC and TA. However, they changed rapidly in the later 4 days of the storage time. It can preserve the fruit color through out the whole storage time.The storing quality of Jiro persimmons treated by 1.0μL/L 1-MCP combined with nano-packaging are significantly better than that of 0.5, 1.0μL/L. It shows the best effection on firmness, SSC, TA, color through the whole storage time.Jiro persimmons treated by 1.5μL/L 1-MCP combined with nano-packaging changed differently from the others. Maybe 1.5μL/L 1-MCP had do harm to the persimmon so that it would change itself to adjust the new situation. This treatment have little effect on the storing quality of persimmon.The result shows that the concentration of 1-MCP will be good between 0.5μL/L to 1.0μL/L.In this way, the post-harvest quality of Jiro persimmon will be greatly enhanced.