Effects Of Different Treatments On The Storability Of South Jujube

South Jujube has developed rapidly in recent years in Hunan, Jiangxi, Guizhou and other southern regions because of the excellent fruit quality. But there are several reasons influencing fruit sales, the development of new jujube industry and economic benefits, for example the short fruit maturation period, the relative concentration of the time to market and the high temperature as well as humidity when South Jujube become mature,which leads to South jujube fruit postharvest volatile water, rot and resistant storage. With the increasing of jujube planting area, gain in yield year by year,, it’s storage problem is becoming more and more serious. Therefore, in order to explore the south postharvest physiology and biochemical changes and fruit storage technology, this paper takes South jujube as test material, studying in different harvest time on storage quality of South Jujube and postharvest physiology and biochemistry, to explore the best harvest period on the basis of the study of South Jujube storage,which use2μL/L1-MCP,1μL/L1-MCP,0.08mol/L calcium chloride and150mg/LClO2+0.08mol/L calcium chloride of different treatments. The main results are as follows:1.Obtained by the research on the full red stage of South jujube, the white mature period and the half red period, we conclude the best storage is the white mature period, and the worst storage is the full red stage. In the full red stage, it is most vulnerable to water loss, and the fruit firmness decreased more gradually than the other two. Through the respiration rate of view, the white mature period has a minimum of7.2mgCO2·kg-1·H-1.Soluble solids content speed of change in the storage process of solid content full red stage> red stage> white mature period. The results of this study show, three kinds of different maturity jujube during storage were not the respiratory peak. Therefore, South Jujube may belong to non-climacteric fruit.2.Have different of storability and fruit quality in different preservative treatment on south jujube.The treatment of2p. L/L1-MCP,1μL/L1-MCP have process effectively improve the Fruit Storability, with the better treatment is2μL/L1-MCP. the fruit process of softening effectively inhibit by1-MCP treatment,simultaneous Inhibition of reducing sugar content increased rate,on the other hand the treatment not obviously influence on the titratable acid.In the water loss rate and good fruit rate of the storage effect is better;Compared the control with different treatment significantly.In the fruit endoplasmic reticulum,1-MCP delayed effective on the senescence of fruit.2μL/L1-MCP treatment had no significant difference with1μL/L1-MCP treatment. Ca2+and Ca2+ClO2treatment have better effect on fruit firmness, But there was no significant difference between two treatment.3.By using the principal component analysis of physiological changes during the storage of South Jujube, the first principal component factors to measure the storage of South Jujube are sugar content and amylase. The second components are fruit hardness and CAT enzyme activity. Constructing the model of F=a1f1+a2f2, can be effective response to South Jujube fruit ripening and senescence basic process.