Effect Of Three Fresh Zers On Quality Of Apple Storage

Although Aksu "rock sugar heart" apple belongs to a more durable storage and transportation variety,can achieve annual supply,but in the process of long-distance storage and transportation without preservation measures will occur slight brown or decay,seriously affect the sensory quality of the fruit,reduce the value of goods,and bring great challenges to storage.In this paper,1-MCP、 chitosan and γ-were treated separately and composite,and then analyzed the effects of different preservation treatments on the sensory and physicochemical quality of Aksu rock sugar heart during storage.The main research conclusions are as follows:(1)The effects of 1-MCP、 chitosan and γ-aminobutyric acid on the sensory quality of apple during storage were not significant,but with the increase of storage time,the difference between fresh-keeping treatments was gradually significant.Compared with the control treatment,all fresh-keeping treatments had better fresh-keeping effect on the sensory quality of apple,which could effectively maintain the appearance,taste and texture of apple fruit,inhibit the decrease rate of apple aroma,maintain the high sweetness,brittleness and acidity of fruit,effectively slow down the decrease of fruit hardness and significantly control the increase of fruit powder quality,The storage period of apple can be prolonged significantly,especially the preservation effect of 1-MCP、 chitosan and γ-aminobutyric acid combined treatment is the best.The storage temperature is an important factor affecting sugar heart.The main factors affecting the sensory quality of Aksu Crispy Sugar-Coated Apple are storage time and temperature.The compound treatment of 1-MCP、 chitosan and γ-aminobutyric acid can maintain the sensory quality of Aksu Crispy Sugar-Coated Apple to a certain extent.(2)With the extension of storage time,the water loss rate of apple fruit increased,the hardness decreased,the content of sucrose and sorbitol decreased gradually TA、Vc、DPPH、 the storage time,and the contents of total phenol,total flavonoids,glucose and fructose increased gradually.The effects of 1-MCP 、 chitosan and γ-aminobutyric acid on the physical and chemical quality of apple during storage were not significant,but with the increase of storage time,the difference between preservation treatment and control group was more and more significant.The physicochemical indexes of 1-MCP 、 chitosan and γ-aminobutyric acid were relatively small.