Quality Changes Of Pingguoli, Strawberry And Actinidia Arguta During The F-MAP Storage

To investigate the favorable advanced storage techniques of Pingguoli, Strawberry and Actinidia arguta, the three species of fruit were used as the experimental material and their quality in F-MA packaging during storage were studied. The results showed that:1. The content of Pingguoli soluble solids, total acid, starch and others of Pingguoli in F-MAP group decreased was more slowly than carton packaging, it showed a significant difference in the storage of after about 4 months. The PPO activity of Pingguoli in F-MAP group was lower than control groups, the POD activity was higher than control groups. Research results show that using F-MAP treatment is beneficial to fresh keeping of Pingguoli and with the prolonging of storage time the effect is more obvious.2. During storage period, water content, total acid, Vc, hemicellulose and lignin of Strawberry in F-MAP group declined was slower than polyethylene packaging group and carton packaging. While, respiration intensity, soluble pectin, malondialdehyde content increased more slowly than the other two groups. The content of F-MAP group was significant better than that of control group and polyethylene packaging group after about three days. From above, we could get the inference that F-MAP technology could effectively prolonging the storage time about two days from data.Research result shows that F-MAP processing can effectively delay the decline of Strawberry fruit quality.3. During storage time for nine days, water content, total acid, hardness,cellulose and lignin of Actinidia arguta in F-MAP group declined was slower than polyethylene packaging group and carton packaging. Meanwhile, the content of soluble solids, peroxide and soluble pectin was increased more slowly than the other two groups. Actinidia arguta in F-MAP group were better than control group, meanwhile their difference after about three days was significant. F-MAP group was better than polyethylene packaging group before about five days during storage time. Research result showed that F-MAP processing can effectively delay the decline of Actinidia arguta fruit quality.