Studies On Integrated Controlling Technology And Mechanism Of Peach Storage

With the purpose of coping with the difficulty of Jiubao peach storage, Jiubao peaches from JiXian country in Tianjin were used to investigate the effect of storage at different temperatures and different modified atmosphere package after harvest. The bacteriostatic agent of major pathogenic bacteria of Jiu Bao peaches were selected to establish a few kinds of the green Preservative which were efficient and low rate of injuries. The system of storage and preservation was well improved. The main research contents and results are as follows:1. During storage at room temperature,10℃and0℃, the storage effects of D-5modified atmosphere package were the best. After ten days storage at room temperature, the hardness of peaches was kept5.37X106N/m2,Vc content was3.30mg/100mg, Browning degree was lighter, the weight loss was7.33%, the ratio of good quality peaches was92.0%, sensory score was6; after forty days storage at10℃, the hardness of peaches was kept10.89X106N/m2, Vc content was2.32mg/100mg, Browning degree was lighter, the weight loss was14.1%, the ratio of good quality peaches was81.0%, sensory score was6; after sixty days storage at0℃, the hardness of peaches was kept10.26X106N/m2, Vc content was3.55mg/100mg, Browning degree was lighter, the weight loss was14.1%, the ratio of good quality peaches was92.5%, sensory score was6.The major pathogenic bacteries of Jiubao peach after harvest were Penicillium, Grey mould and Alternaria spp mould. Through the antibacterial test, after seven days, inhibition zone diameter of CT-2for the three major pathogenic bacteries were respectively6.40cm、3.33cm and4.25cm. when CT-2treatment concentration is1.5g/kg, the Phytotoxicity rates were6.5%. inhibition zone diameter of clove leaf oil for the three major pathogenic bacteries were respectively3.60cm、2.60cm and3.10cm. when clove leaf oil treatment concentration is25μL/L, the Phytotoxicity rates were4.3%. inhibition zone diameter of cinnamon oil for the three major pathogenic bacteries were respectively6.00cm、3.01cm and3.07cm. when clove leaf oil treatment concentration is25μL/L, the Phytotoxicity rates were2.2%.Under the condition of stored temperature is0℃, the impact of physiological effects and quality of peach which caused by1-MCP, CT-2, cinnamon oil and clove leaf oil was investigated. The results showed that1-MCP, CT-2, cinnamon oil and clove leaf oil treatment reduced the respiration rate of peach during storage. inhibited ethylene biosynthesis, and delayed the occured time of respiration and ethylene peak, and maintained the integrity of the cells to delay maturation and aging process of peach, extended the storage time of peach. Different treatments obviously slowed the decreasement of fruit firmness and the content of titratable acid, and slowed the increasement of soluble solids. improved fruit flavor, color, maintained the internal quality of fruit to improve commodity value of fruit.At the same time, this study showed that CT-2, cinnamon oil and clove leaf oil are identical to1-MCP on the effect and mechanism of preservation to peach.The process of Integrated control technology was:treatment with core-furit preservative. modified atmosphere package made in PE which is0.035mm, storage at0℃After sixty days storage, the ratio of good-quality peaches could reach91.8%.