Effects Of Chitin Treatment On Quality And Storability Of Actinidia Arguta

The fruit of Actinidia aruguta having an smooth,edible rind,shape like jujube.It is welcomed by the market,has become one of the three kinds of kiwi fruit in global trade.In order to improve storability of Actinidia aruguta,we took the Actinidia aruguta "Huan you No.1" varieties as material,through the Actinidia aruguta plant spray of chitin,chitin treatment on the impact of fruit quality and storage,chitin extended Actinidia aruguta fruit storage period to provide basic data.The results are as follows:(1)The four treatments of chitin spray significantly increased the content of the fruit weight,soluble solids content of the fruit,and decreased the firmness of the fruit.There was no significant effect on the fruit index.Chitin treatment improved the brightness of fruit peel,extended the time of fruit fruit surface color to red during the storage,promoted fruit surface color to yellow,spray with four times the best treatment effect.(2)Chitin treatment had different effects on the quality of the fruit and its residuality effect,but soak after postharvest had little effect on the color and quality of the fruit.Chitin treatment can inhibit the increase of soluble solids content and the decrease of titratable.which was best for the treatment of chitin four times.Chitin treatment can increase the content of Vc in the fruit of the Actinidia aruguta,but cannot control the decline of the Vc content effectively.The total sugar and reducing sugar content of the chitin were higher than those in the control group.(3)Chitin treatment can enhance the ability of the fruit to conserve water,reduce the water rate of the fruit and prolong the storage time,thus increasing the tolerance of the different processing,from 40 days before harvest,spray cloth every 10 days,refrigerated storage temperature for 3±1? treatment on fruit quality and storage works best.