Biological Preservative Products Dvelepment And Their Effects On The Fenghuang Honey Peach During Storage

Peach is a small deciduous tree,stone fruit and a genus of Rosaceae peach,which has been cultivated 4000 years ago in China.The fantastic taste of the honey peach makes people love it that much,such as the rich nutrition and the sweet juicy pulp.But,because of the concentrate maturation period,the honey peaches are easily getting rotted and can only be store about 2-3 days.So it is the key of developing the peach industry to study the mechanism of the peach during storage time.The project has been proposed in this background.This paper aims to develop a good effect,simple biological plastic wrap,preservatives,enzymes,bacteria antagonizing preservation methods,and strive to improve the storage effect peaches,while ensuring the safety and simplicity of operation.The purpose of this study is to extend the storage and preservation of peaches.Because the physiological and quality changes during storage preservation,we have adopted a series of biological preservation methods.By studying the physiological and biochemical changes in these peaches during storage,we discuss the antagonistic bacteria,lysozyme.Vc lap and biological effects of Chinese medicine preservative,as well as their preservation mechanism.This can be in-depth study of biological preservation methods and the peach harvest in the industrial application,provide a theoretical basis and practical guidance.Our experimental materials are the FengHuang peaches(P.Persica.cv BaiHua),produced in Fenghuang Town,Zhangjiagang City.Jiangsu Province.At a suitable maturity and at room temperature(28±2)℃,we studied the variation(decay index,weight loss,firmness,soluble solids content,respiration rate,relative conductivity,MDA content and polyphenol oxidase and other physiological indexes)under biological preservation.After three-year study,the results are as follows:1.Changes in Postharvest honey peach Fruit physiological mechanism:after picking,the fruit tissues with pectinase,cellulase,amylase activity increased and moisture loss,shrinkage of the cell walls and protoplasts are easy to soften,quality corrupt,which led to corruption after honey peach cell contents released,peach fruit becomes rotten as mud.Resulting in a higher respiration climacteric other physiological indicators brought a series of changes and the high temperature and humidity and pathogens(mainly exogenous fungal)infection are perishable Peach important physiological reasons.Therefore,to extend the fruits of breathing peaked,control storage conditions,cut fresh honey peach mold contamination is the key,thereby preventing loss of nutrients,softening metamorphism.2.Identification of the main pathogens and analysis of pathogens:we have four different tissues(Healthy fruit inner flesh,healthy fruit juices,fruit onset outer rotting flesh,the incidence of fruit juice)were incubated in medium actinomycetes,fungi culture,yeast and bacteria culture medium.We found that mold,is the main cause rotting peaches.And we extracted bacteria,purified by repeated observation colony morphology,DNA extraction,and submitted to sequencing.Finally,we found that the extracted species is mainly Aspergillus niger,Aspergillus and Penicillium white.3.Comprehensive physical methods of preservation:Combined treatment is the best preservation of the groups.it is a combination of four groups.After combined treatment,the rate of fruit weight loss significantly decreased hardness and soluble solids content were lower than the control group with 2,60 and 26 percentage points,respiration peak at day 4 postponed to day 10,MDA growth and PPO activity increased at a rate lower than the control group were 82.60%and 11.04%.This result suggests that complex physical methods can be effectively suppressed fruit senescence and decay.The physical method is a combination of better-author of several physical methods of research labs in the past found.It intended to serve as a positive control of all biological tests,to prove the effect of biological tests is not lower than the already proven effective physical method works.4.Preservation of biological enzymes:Lysozyme and Phytic acid,each single processing had played a certain preservation effect.But overall,lysozyme single treatment effect is not very good.This proves that lysozyme alone has some limitations.It should be used in conjunction with phytic acid.Phytic acid is preferably in the maintenance of fruit firmness and reduce PPO activity.The lysozyme concentration of 0.05%and 1g/L of phytic acid used together,the preservation effect was significantly better than other treatments.Biological enzyme combined of lysozyme and phytic acid can reduce the respiration rate,maintain fruit quality and reduce the permeability of cell membrane,as well as reduce the hardness and soluble sugar content decreased,while the increase in MDA content also has a certain effect.5.Study on the development and preservation of the biological effects of plastic wrap:In synthesize part during preservation,1%SAA and Vc plastic wrap packing effectively reduced the decrease of TSS and being brown,which was significantly better than CK(P<0.05),by delaying substance decomposes.These tests under normal temperature of the 7th day,the SAAPVc sets could remarkably reduce the weight loss rate to 1.5%while the CK group nearly reached 2.8%.In summary,under normal temperature conditions,the combination of 1%SAA and Vc plastic wrap packing could effectively improve the storage quality of juicy peaches.6.Study on the preservation of bio antagonistic:antagonistic bacteria can effectively control the rate of weight loss reduce peach,so peaches in appearance was significantly better than the control group.After concentration of 5×108 cfu/ml of Candida bacteria olive processing peaches,peach weight loss,decay index was significantly better than the other three groups.Specifically,to maintain good hardness,the relative conductivity increased rate decreased respiration rate and PPO were at low levels;no significant difference in the effects of two mixed broth fresh yeast and C.laurentii separate effect.Taking into account the costs and effects,Lauren Cryptococcus is the best.The main innovations are:New preservation methods.Fewer reports of biological preservation technology of peaches,especially bio-antagonistic bacteria breeding,application of enzymes.The bio-breeding project in antagonism bacteria,using enzymes,preservation of paper,all reflect the new preservation methods;In-depth exploration of the mechanism of decay.Extraction bacteria test is one of the innovations of this study,the use of initial and further improve the test bacteria.We found that mold,is the main cause rotting peaches.It provides a theoretical basis and factual basis for the subsequent orientation preservation;Safe.The key point of this pilot study is the use of biological antagonistic principles.Biological natural extracts were fresh,non-toxic,no burden on the environment,compared with the chemical and physical methods,degree of environmental protection and safety has improved greatly.In short,analysis of the phenomenon and the apparent physiological and biochemical indicators.Different biological agents have some preservation effect.As a biological plastic wrap,Vc plastic wrap and 1%SAA has the best preservation effect.As a biological preservative,Vc and Chinese medicine has the best effective.As a biological enzyme lysozyme used together with phytic acid,and preservation effect is remarkable.As biological antagonistic bacteria,Cryptococcus laurentii and Candida olephila significantly inhibited peach brown rot disease.If applied to actual production,we need to take fresh measures to local conditions.But biological plastic wrap,biological enzyme and biological antagonistic bacteria may have a higher industrialization.They can be used as an effective biological preservation measures to be popularized.