Study On The Preservation Measures And Physiological Mechanism Of Early-Mid-Matured Jujube

Preservation technology of early-mid matured jujube is urgently needed in Zyzyphus industry and lacks extremely.Early-matured ‘Qiyuexian’ jujube,‘Zaocuiwang’ jujube and mid-matured ‘Yanliang Cuizao’ jujube were harvested then stored at 0~1 ℃ after accepted different assistant treatments.The preservation effect and physic-chemical quality of fruits after 30d-storage or 90d-storage were assessed to screen an effective and feasible technology for early-mid matured jujube preservation.Through responses of quality and physiological character of postharvest jujube to 1-MCP treatment and Time-indice relationships analysis,roles and their physiological mechanism of 1-MCP on early-mid matured jujube were elucidated.All the results shows as following:(1)Among tested film bags with 6-kinds thickness,ShX20 could remarkably keep the firmness of jujube fruit、a higher firm-sound fruit rates and ascorbic acid content,therefore it was chosen the best packing bag,which could remove ethylene and modified the atmosphere in the bag to 0.33% ~ 1.80%CO2 、 19.37% ~ 20.43%O2.The treatment of 1.0μL/L1-MCP handled under 20℃ combined with ShX20 were selected the best measure for ‘Yanliang Cuizao’ preservation,which gave a firm-sound fruit rate of 98.30% and maintained 84.25% ascorbic acid,meanwhile firm-rot fruit rate and soft fruit rate declined.This treatment is simple,pollution-free and no residue,suggesting a promising method for the preservation of early-matured jujube.(2)Research on the preservation of ‘Qiyuexian’ jujube showed that,the firm-sound fruit rates of fruits which handled with 0.5μL/L and 0.1μL/L1-MCP were significantly higher than other treatments.Firm-sound fruit rates of combined treatment was higher than 1.0μL/L1-MCP,preservative,indicating that repeated treatments caused a certain injury to fruits.(3)The firm-sound fruit rate of ‘Zaocuiwang’ jujube which treated with preservative,preservative+1-MCP were significantly higher than the control and 1-MCP treatment,and the decay rates were significantly reduced.The preservation effect of 1-MCP was not significant,but 1-MCP treatment was better than the food-wrap film control as function of decay rate-reduction.Differences of fruit firmness and soluble solid content between each treatment were not significant.(4)1-MCP treatment inhibited the respiration intensity and delayed the time of ethylenereleasing peak,reduced the consumption of carbohydrates at earlier storage period.1-MCP maintained more ascorbic acid,less MDA,lower LOX activity and enhanced the anti-oxidant capacity,retarded the senescence of fruit,resulting a longer storage life.