Effect Of Storage Proporities And Preservation Technology On Kiwifruit

This paper studied different maturity on four cultivars of kiwifruit（‘Hongyang’,‘Xuxiang’,‘Hort16A’and‘Jinyan’）and different treatments(0.2mmol·L^-1NO and0.5μL·L^-11-MCP)on the storage qualities of‘Hongyang’kiwifruit.The main results were as follows:1.The fruit of‘Hongyang’I had a slow decreased flesh firmness,the earliest respiratory peaks,the contents of soluble solids,total soluble sugar and Vc content were not high,the titratable acid content decreased rapidly,and The MDA content increased rapidly,and the flesh kept high LOX activity and low SOD、CAT、APX and PAL activity.The fruit of‘Hongyang’II significant reduced the weight loss ratio,delayed the appearance of respiratory peak,maintained high content of Vc,inhibited the rise of LOX activity,kept high activity of SOD、POD、CAT、APX and PAL;The fruit of‘Hongyang’III had a high weight loss ratio,the respiratory peak appeared earliest,the flesh firmness decreased rapidly,maintained high soluble solids content and total soluble sugar content,and kept low POD activity.All in all,‘Hongyang’II is the best harvest maturity of‘Hongyang’kiwifruit.2.The fruit of‘Xuxiang’I had the highest respiratory peak,and maintained high flesh firmness、soluble solids content、total soluble sugar content,the decrease rate of titratable acid and Vc content was faster,the MDA content raised fast during the late storage time,kept high LOX activity and low SOD、POD activity.The fruit of‘Xuxiang’II had the lowest weight loss ratio,delayed the appearance of respiratory peak and lower the value of respiratory peak,maintained high flesh firmness、Vc content and inhibited the rise of SSC and TSS,slowed down the raise of MDA content,and has the lowest LOX activity and high activity of SOD、POD、CAT、APX and PAL.The fruit of‘Xuxiang’III had the highest weight loss ratio,and the appearance of respiratory peak came earliest,the flesh firmness decreased rapidest,and had the highest SSC and TSS,the content of titratable acid decreased rapidest,the accumulation of MDA content was the fastest,kept low activity of POD and CAT,and had low activity of PAL in the late storage period.To sum up,The fruit of‘Xuxiang’II is the best harvest maturity of‘Xuxiang’kiwifruit.3.The fruit of‘Hort16A’I had the highest weight loss ratio、respiratory peak,and the flesh firmness decreased rapidest,SSC increased slowest and titratable acid content decreased fasted,maintained high value of Vc content,the accumulation of MDA was the fasted,LOX activity was the highest,kept low activity of SOD、APX,and had low activity of PAL at the period of storage.The respiratory peak occurred latest of the fruit of‘Hort16A’II,maintained high flesh firmness、high value of Vc content and low TSS,titratable acid decreased slow,kept low activity of LOX and high activity of SOD、CAT、APX and PAL.The fruit of‘Hort16A’III had the lowest weight loss ratio,maintained high flesh firmness、SSC、TSS and TA,the Vc content decreased rapidest,kept low activity of LOX、POD、CAT and high activity of PAL.To summarize,the best harvest maturity of‘Hort16A’is between‘Hort16A’II and III.4.The fruit of‘Jinyan’I had the lowest weight loss ratio and the highest respiratory peak,the firmness decreased slowest,and SSC、TSS increased slowest and lowest Vc content,had the lowest MDA content at the previous period of storage,kept low activity of POD and CAT.The fruit of‘Jinyan’II had the lowest weight loss ratio at the later period of storage,the lowest respiratory rate peak,maintained high flesh firmness、TA content and Vc content,the accumulation rate of MDA was lowest at the later period of storage,kept low LOX activity and high SOD、POD、CAT、APX and PAL.The fruit of‘Jinyan’III had the highest weight loss ratio and high respiratory peak,the flesh firmness decreased rapidest,and had high SSC and TSS content,and the titratable acid decreased fasted,the MDA content raised rapidest,kept the highest LOX activity and low activity of SOD、POD、CAT and APX,at the later period of storage had low PAL activity.In summary,‘Jinyan’II is the best harvest maturity of‘Jinyan’kiwifruit.5.The fruit of NO had low weight loss ratio、respiratory rate and maintained high flesh firmness、SSC and TSS content,inhibited the relative memebrane pemeablity、LOX and PPO activity,enchanced the activity of SOD、CAT、APX、PAL.The fruit of 1-MCP treamenr had the lowest weight loss ratio、lowest respiratory rate peak,maintained high flesh firmness、high SSC and TSS content,inhibited the decreased of TA content,and had the highest Vc content,had the lowest MDA content,and inhibited the increase of LOX、PPO activity,had the lowest relative memebrane pemeablity,and significant enhanced the activity of SOD、POD、CAT、APX and PAL.The fruit of CK treatment had highest weight loss ratio,had high respiratory rate during the whole storage period,the flesh firmness and the titratable acid content decreased rapidest,and had high SSC、TSS content and low Vc content,the accumulation rate was fasted,the relative memebrane pemeablity was the highest.In summary,the NO and 1-MCP treatment maintained the quality of‘Hongyang’kiwifruit effectively,and generally speaking,the effect of 1-MCP treatment was better than NO treatment.