Study On The Change Of Postharvest Physiology And Storage Quality Of Different Ficus Carica L. Varieties

Ficus carica L.， with thin peel and seedless， sweet crisp flesh， and has preferable nutritionvalue and edible value，which favored by consumers. Fig fruit not only has a high nutrition， but alsohas obvious health care effect. It can cure cancer and slow death. With people to worth the nourishmentvalue in fresh fig fruit， it’s consumption increased gradually， and the market foreground is vast. Butfig fruit is coupled with thin skin and juicy， which is inclined to lose water and rotting with Vitamin Close， the nutrition quality is cut down. Fig fruit can store2~3ds at room temperature. At present， theproblem of fresh-keeping for fig fruit is not resolved， which affects the development of fig fruit greatly.Therefore， the study of preservation techniques of fig fruit has important economic value and socialbenefits. In this paper， Three fig fruit varieties (“bojihong”、“qingpi”、“bulanruike”) were used asexperiment materials to study the different varieties of fig fruits’ quality and physiological changes ofstorage temperature(-1℃，0℃，2℃)，and chose a variety of fig fruit better store-rsisting ability. Themain results were as follows：1.-1℃was the best storage temperature for the three fig fruit varieties (“bojihong”、“qingpi”、“bulanruike”). By studying the changes in postharvest physiology and quality under different storagetemperatures (-1℃，0℃，2℃) of fig fruit， the results showed that， at the storage temperature of0℃，which could slow down the loss of fruit firmness obviously and delay the fruit softening.-1℃haddiscrepancy to0℃and2℃(P＜0.05). Reduce the respiratory rate and inhibition the MDA content andmembrane relative permeability were increased. The MDA content and relative electric conductivity offig fruit were lowest at-1℃， which had discrepancy to0℃(P＜0.05)， and had great discrepancy to2℃(P＜0.01). Protective enzyme activity (CAT、POD) of the fruits and vegetables in the body’s defensesystem at-1℃had discrepancy to0℃and2℃(P＜0.05). Delay the senescence of the fruit. Though thefig fruit quality of TSS、Titrable acid、Vc etc. at-1℃treatment didn’t completely discrepancy to0℃and2℃， but the contents of TSS、Titrable acid、Vc of fig fruit at-1℃storage temperature were higherthan0℃and2℃. Therefore， through the above analysis， determine the-1℃was the best storagetemperature for the three varieties of fig fruit (“bojihong”、“qingpi”、“bulanruike”).2.“bulanruike” was the best variety for store-rsisting ability among the three fig fruit varieties. Thefruit firmness drop rate of “bulanruike” was lowest. which had discrepancy to “bojihong”(P＜0.05)，and had great discrepancy to “qingpi”(P＜0.01). Storage to30d, the fruit firmness drop rate of “bulanruike” was46%, and “bojihong”、“qingpi” respectively was60%、48%. Until storage over, theweight loss rate and decay rate of “bojihong”、“qingpi”、“bulanruike” respectively was1.77%、1.35%、0.93%and31%、35%、23%，The weight loss rate and decay rate of “bulanruike” were obviously lowerthan “qingpi” and “bojihong”（P＜0.05）. Due to the differences among different fig fruit varietues，there were some differences among TSS、Titrable acid、Vc content. So from the loss， no significantdifference among the three fig fruit varieties.3. The nutrition quality of “qingpi” is the best among the three fig fruit varieties. The titrable acidand Vc content of “qingpi” had great discrepancy to “bulanruike” and “bojihong”(P＜0.01). The VCcontent of “qingpi” could reach the highest levels was37.48mg/100g,“qingpi” had the highest TSScontent， which had discrepancy to “bojihong”(P＜0.05)， but not discrepancy to “qingpi”. Therefore，“qingpi” had the best nutrition quality.