Effects Of Different Fresh-keeping Techniques On The Storage Quality Of Blue Honeysuckle

Blue honeysuckle is a small berry tree species with cold characteristics,and it is an emerging commercial fruit.Its nutritional value is comparable to that of berry trees such as blueberries,and even some bioactive ingredients are much higher than blueberries.Blue honeysuckle has high nutritional health care and economic value,and is deeply loved by consumers.However,the blue honeysuckle has a soft skin and is susceptible to physical damage,which leads to intolerance to storage and transportation,which affects the economic value of the blue honeysuckle industry.To this end,this study takes the blue honeysuckle variety“Lan Jingling”as the research object,by exploring 1-methylcyclopropene（1-MCP）,micro-environmental modified atmosphere（m MA）,and micro-environmental modified atmosphere combining 1-MCP（1-MCP+m MA）and the effect of ice-temperature storage conditions on the storage quality of blue honeysuckle.The most suitable storage and preservation methods for the fresh fruit of blue honeysuckle were screened in order to provide a basic theoretical basis for the establishment of the storage and preservation technology of fresh fruit of Lonicera serrata.The main findings are as follows:（1）At 45 days during storage,the fruits hardness,ascorbic acid,and anthocyanin content of blue honeysuckle under 1-MCP treatment were 0.046 kg/cm^-2,127.68 mg/100g,and 167.5 mg/100g,respectively,which were higher 34.78%and 27.9%and 38.78%than those of the same period.At the same time,1-MCP treatment can also inhibit the fruit’s respiration intensity and malondialdehyde production.Compared with the control,1-MCP can better maintain the antioxidant capacity of the fruit.When stored for 45 days,the total glutathione content in the 1-MCP fruits is79.68μmol/L,which is 3.94 times that of the control group.The volatile constituents of blue honeysuckle are mainly aldehydes,ketones,alcohols and esters.Fruits treated with 1-MCP can significantly inhibit fruit aldehydes during the first and middle stages（0-30d）of the storage process,the relative content of alcohols and alcohols can effectively maintain the content of ketones and esters.（2）Compared with the control group,MAP can effectively maintain the sensory quality,titratable acid,and soluble solids content of the blue honeysuckle fruits,and maintain the hardness of the fruits.At the end of the storage period,the MAP-treated blue honeysuckle fruits can maintain its hardness.The contents of ascorbic acid,anthocyanins,flavones and total phenol in the group were 123.09mg/100g,203.77mg/100g,69.57mg/100g,and 18.45mg/g,which were 1.64,1.61,2.43,and 2.51 times the control group,respectively.In addition,MAP can significantly inhibit the enhancement of the fruit’s own respiratory strength and inhibit the generation of malondialdehyde content.Compared with the control group,it can better maintain the antioxidant capacity of the fruit.When stored for 60 days,the total glutathione content of the MAP group was 87.43μmol/L,which was 9.85 times that of the control group.A total of 64 volatile substances were detected during the entire storage process of blue honeysuckle.Among them,2-methyl-4-pentanal and 2-hexenal were the main volatile substances.Compared with the control group,MAP can significantly inhibit the production of its content and effectively reduce the consumption of fruit’s own nutrients.（3）Comparing different treatments of CK,1-MCP,m MA,1-MCP+m MA of blue honeysuckle,it was found that 1-MCP+m MA can better maintain the fruit during storage than CK and 1-MCP sensory quality and nutritional quality,to better maintain the fruit’s hardness level,control its breathing strength and increase the malondialdehyde content.By the end of the 60th day of storage,the ascorbic acid content and fruit hardness of the fruits treated with 1-MCP+m MA were102.79mg/100g and 1.43 kg/cm²,which were 33.66%and 26.97%increase compared with the control.From the 15th day of storage,the anthocyanin content in blue honeysuckle after 1-MCP+m MA treatment was significantly higher than that in the control treatment.At 45 days after storage,the anthocyanin content in the control fruit was only 56.77%of the treatment group.In addition,1-MCP+m MA treatment can significantly prolong the antioxidant activity of the fruit;in terms of volatile substances,it can significantly inhibit the increase of alcohol components in the fruit and maintain the content of aldehydes in the main volatile substances in the fruit,To significantly prolong its aroma level.But 1-MCP+m MA compared with m MA,m MA treatment effect is significantly better than 1-MCP treatment.Overall,the order relationship between the various processes can be expressed as m MA>1-MCP+m MA>1-MCP>CK.（4）Compared with ordinary storage,controlled freezing point storage storage can effectively maintain the sensory quality and nutritional quality of fruits.By the end of the 60th day of storage,the soluble solids,anthocyanins and flavonoids in the fruits under ice-temperature storage conditions reached 11.68%,167.67mg/100g and 66.75mg/100g,which were 1.34,1.41 and 1.39under ordinary storage conditions,respectively.In terms of volatile components,ice-temperature storage can significantly inhibit the production of alcohols in blue honeysuckle and maintain the aldehyde and ester components compared to ordinary storage while maintaining the nutritional consumption of the fruit itself.The relative content of the aroma.（5）Through this study,it is found that the best storage and preservation method of blue honeysuckle is micro-environmental modified atmosphere combined with controlled freezing point storage,which can effectively prolong the storage period of blue honeysuckle by 30-40 days.