Changes In Cuticular Wax Of Korla Pear Under Different Temperature And Humidity Storage And Its Relationship With Storability

As a characteristic fruit of Xinjiang,Korla pear is favored by consumers because of its sweetness,refreshing taste and high quality.At present,although the pear storage technology is extremely mature,its storability mechanism has not been thoroughly explored.In this study,the changes in wax content,chemical composition,crystal morphology,storage and physiological parameters of pears under different temperature and relative humidity storage were explored to clarify the effects of temperature and relative humidity on cuticular wax of Korla pear,as well as the relationship between cuticular wax and storability.The results would not only reinforce a technical basis for effectively controlling relative humidity of refrigerated Korla pear,but also provide a reference to study the production of synthetic wax and the relationship between storage humidity and plants wax.The main results are as follows:Effect of different humidity conditions during room temperature storage on total wax content,chemical composition and crystal morphology of pear.The compositions of fruit wax under different humidity environments were quite similar,mainly including alkanes,olefins,fatty acids,aldehydes,alcohols and esters.Nevertheless,the amount and type of each composition varied.There were certain effects on cuticular wax content and chemical composition of postharvest pear under different humidity environments.The relative humidity of 80-85%could better maintain the total wax content,alkane and aldehydes,the increase rate of fatty acids and alcohols were delay.Correlation of wax,storage and physiological parameters in Korla pear of different humidity at room temperature.Among the wax components,alkanes,esters and terpenoids have the greatest impact on storage quality.Specifically,the room temperature and high humidity environment delays the degradation of alkanes and esters,which makes it has higher water retention capacity,lower decay rate and more complete cell membranes,and has a positive effect on the preservation of fruit nutrition and sensory quality,as well as beneficial to delay the change of fruit cell wall and the softening of tissues.Effects of cold storage with different humidity on total wax content,chemical composition and crystal morphology of pear.The main substances detected in cuticular wax of pear fruits stored under different relative humidity in cold storage include C₂₉ alkanes,1,21-docosadiene,stearic acid,cerotin,octadecanal,bis(2-ethylhexyl),monoelaidin,?-tocopherol and lanosterin.Scanning electron microscopy showed that wax crystals appeared as numerous platelets with irregular ovate crystals.The degradation of total wax content,alkanes,aldehydes,and changes in the number and morphology of wax crystals were delayed by cold storage and high humidity storage environments.Correlation of wax,storage and physiological parameters in Korla pear of different humidity at cold storage.The high content of alkanes and aldehydes in the cold storage could reduce the weight loss of fruit and enhance its water retention performance;The high content of alkanes,olefins,aldehydes and total wax content could delay the consumption of soluble solids,titratable acid,ascorbic acid,total phenols and other nutrients in the fruit;Low content of fatty acids and high content of olefins are beneficial to inhibit fruit tissue softening;The high content of total wax content and alkanes contribute to delaying the respiratory senescence of fruits.High humidity in cold storage could delay the ripening and senescence process of pear fruits by properly maintaining the total wax content,chemical composition and crystal structure.Therefore,maintaining a stable wax chemical composition has a positive effect on the preservation of post-harvest pear storage quality.