Effects Of Different Treatment On Storability Of Acitinidia Arguta

The fruit of Actinidia arguta having an smooth-skinned, edible rind, shaped like jujube. It is welcomed by the market as noble and instant fruit. Low storage and transport ability is the restrictive factor for industry development. In order to improve storability of Actinidia arguta, different pharmacy of preservation on Actinidia had been studied, conducted salicylic acid, CaCl2, ClO2and1-MCP treatment. The main findings are as follows:1. Different pharmacy of preservation have different effects; comparative study on the impact of Actinidia fruit quality and storability of different pharmacy of preservation,1mmoL/L salicylic acid,1μL/L1-MCP can improve fruit storability, the most effective method was1μL/L1-MCP test.2.1-MCP treatment can effectively relieve fruit decay, reducing water loss rate and delay the softening of the fruit, inhibiti the reducing sugar content increased rate,curb decline in vitamin C content and Ethylene release, inhibit fruit color into red, but the titratable acid content was not obvious influenced, the best concerntration is1.5μL/Ll-MCP.1-MCP treatment can improve the CAT activity and PG activity, postponed SOD activity peak, reduce amylase activity.3. The ClO2treatment can increase the fruitdecay, high concentrations of ClO2(150mg/L) fruit processing will increase dehydration, low concentrations of ClO2treatment (50mg/L) inhibited fruit water loss, fruit firmness decreased concentration and ClO2negative correlation; ClO2treatment can reduce the respiration rate inhibiting the release of ethylene, inhibiting soluble solids content rises, reducing the vitamin C content of fruit, causing the fruit surface ahead turn red. ClO2treatment can be delayed the peak of CAT activity and SOD activity, ahead the peak of PG activity, different performance of amylase due to the different concentration. ClO2treatment can not improve fruit on fruit storability, the higher the concentration the greater the damage to the fruit.4. Through the principal component analysising(PCA) of the physiological indicators of Actinidia during storage,found that the first principal component factor to measure the effect of Actinidia are Vc content, ethylene production, respiration rate, the second component factor is the firmness of Fruits, CAT enzyme, soluble solids content, and the third principal component factor to measure fruit storability are sugar, SOD enzyme,PG enzyme, amylase. Constructed by evaluation model (F=a1f2+a2f2+a3f3), F value can be an effective response to changes in Actinidia arguta fruit ripening and senescence of the basic process.