Effect Of 1-MCP Treatment On Postharvest Physiology And Fresh-keeping Persimmon Fruit(Diospyros Kaki L.f.Cv.Anxi)

Persimmon(Diospyros kaki L.f.cv.Anxi)is one of famous fruit trees in Anxi Country,Fujian Province.It is famous for its thin peel,succulent,soft,delicate,less fiber,better taste,good quality and rich nutrition.But the fruit is extremely easy to be soften,quickly come into aging after harvested,so that the quality of the fruit is become worse,the storage and freshness stage is very short,which is unfavorable to the transportation of fruits sales,thus producing great influence on its economic value.This test used Fujian province’s Anxi persimmon fruit as material,adopted new ethylene inhibition products(AnsiP-STM,1-MCP relievers-)to deal with it under the storage conditions of room temperature(25 +/-1)℃ RH 85%,which kept 12h.The paper studied the effects of different concentration of 1-MCP treatment concentration on keeping Anxi persimmon fruits’ postharvest quality and prolonging its freshness;Under the suitable concentration of 1-MCP treatment at the same time,and the effects of 1-MCP on storage physical quality and fresh-keeping effect on the aspects cell wall metabolism and active oxygen metabolism under the proper concentration.Aimed at improving Anxi persimmon fruits’ postharvest physiology and quality,so as to improve its fresh-keeping and shelf life.Main conclusions are as follows:1,This experiment adopted the 0.45,0.9,1.35 and 1.8μL·L-11-MCP to treat the Anxi persimmon fruit.The results showed that:1-MCP treatment can delay the falling of hardness and the rising of the respiration value and generation of respiration peak,maintain high hardness value,can delay the fruit color changes in the storage process.1.35μL·L-11-MCP had the best treatment effect in fresh-keeping.So 1.35μL·L-1 was chosen as the suitable concentration of 1-MCP treatment on Anxi persimmon fruit.2,1.35μL·L-1 1-MCP treatment could obviously maintain postharvested Anxi persimmon fruits;content of titratable acid Vc,better keep a certain amount of fruit soluble total sugar,reducing sugar,and sucrose content,maintain the fruit flavor quality and food taste.It could significantly reduce tannins content and weight loss rate.1-MCP treatment also can inhibit the rising of surface color change and red index,so as to keep good edible state of Anxi persimmon fruits.3,1.35μL·L-1 1-MCP treatment can inhibit the decline of the hardness,content of original pectin,hemicellulose and cellulose,and the increase of soluble pectin,so as to keep crispy hard state of the fruit,and thus prevent premature fruit softening.1-MCP treatment can inhibit the rising of polygalacturonase(PG)and pectinesterase(PME)activity,delay the change of β-galactosidase activity,then prevent the softening of Anxi persimmon fruit.4,1.35μL·L-11-MCP treatment can inhibit the increase of cell membrane permeability,O2-production rate and malondialdehyde(MDA)content,and maintain the more complete cell structure higher enzyme activity of superoxide dismutase(SOD),peroxidase(POD),catalase(CAT)and ascorbate peroxidase(APX)and other active oxygen removable enzyme and higher contents of ascorbic acid(AsA)and glutathione(GSH)and other endogenous antioxidant.Which guaranteed the stability of fruit endogenous antioxidant system,made the endogenous antioxidant system playing a better role,and effectively prevent the declining ability of the ROS clearing,and its accumulation,to inhibit the senescence of Anxi persimmon fruits.