Effect Of Postharvest Treatment On The Quality And Physiology Of Gong Pear During Storage

The Xinjiang Gong pear is a fruit with very thin skin and bright yellow appearance,which is relatively large,juicy and sweet.It is popular throughout the country.However,during storage and transportation after harvest,Gong pear is prone to water loss,nutrition loss,skin rust and other unhealthy tendencies.The storage and transportation seriously affects the quality of fruits and causes enormous economic damage,which has become the key technical problems affecting the development of Gong pear.In this paper,I use different maturity Akesu Gong pear as test material,then I study the effects of 1-MCP treatment,DPA treatment and BHT treatment on storage quality and physiology of Gong pear during storage to provide a theoretical basis for the preservation of post harvested Gong pear.My main findings are as follows:1.I conduct 1-MCP,DPA and BHT treatment for different mature Gong pear,and then I measure the change in the quality of the Gong pear after putting them under the cold storage-2℃～1℃,RH 90%～95%condition.The results show that:first,1-MCP treatment can better maintain the color of the fruit,reduce the respiration intensity and have no effect on the maturity.Second,All three treatments can delay the decrease of fruit firmness,SSC content and Vc content,and inhibit the increase of relative conductivity of fruit.And among them,the best combination is maturity II fruit and 1-MCP treatment.Third,In reducing the weight loss rate of the fruit,the combination of maturity I and 1-MCP treatment is the best.However,there is no significant effect on the content of two kinds of maturity TA.Then I use 1-MCP to carry out post harvest treatment of maturity II Gong Pear and observe their shelf life during room temperature and refrigerating for160 d.The results show that the 1-MCP treatment could effectively maintain the fruit color,firmness,SSC content and reduce the weight loss rate.2.I conduct 1-MCP treatment for different mature Gong pear,and then I measure the changes of related enzyme activity during being refrigerated 180 d after putting them under the cold storage-2℃～1℃,RH 90%～95%condition.The results show that:first,1-MCP treatment can inhibit the accumulation of MDA content and H₂O₂content in fruits,and there is no difference between different maturity fruits.Second,1-MCP treatment can reduce the increase of O₂^-·production rate and maintain the activity of fruit SOD,CAT,POD and APX,and the effect of1-MCP treatment on maturity II fruits is more obvious.3.I conduct 1-MCP treatment for different mature Gong pear,and then I measure the changes of skin brown during being refrigerated 180 d after putting them under the cold storage-2℃～1℃,RH 90%～95%condition.The results show that 1-MCP treatment can reduce the rise of PPO activity and maintain PAL,GLU and CHT activity,and it has good effect on maturity II.At the same time,I measure the changes of fruit maturityⅡ’s rust spot disease during being refrigerated 120 d,the results show that 1-MCP treatment can inhibit the accumulation of total phenolic content and decrease the content ofα-farnesene and conjugate triene in fruits.Therefore,it can enhance the disease resistance of fruit.