Effects of the hottest storage temperature on Post

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Effects of storage temperature on Postharvest Physiology and biochemistry of Jin orange

the Jin orange tested came from Beibei, Chongqing, and the harvest date was January 14th, 1986. It shall be treated with preservative within two days after harvest, and the single fruit shall be packed with 0.021 mm thick polyethylene film bags after the peel medicine is dried. The storage temperature of each storehouse is controlled to -2, 3, 8 and 13 ℃ respectively, the error range is ± 1 ℃, and the relative humidity is more than 90%. The storage period is 136 days until March 30 of the next year

the results showed that within the temperature range of this experiment, the temperature was positively correlated with the respiratory rate. Storage at 3 ℃ could significantly inhibit the respiratory intensity of Jin orange; The accumulation of ethanol in fruit juice is the lowest at 13 ℃. Whether this is the physiological characteristic of Jin orange to adapt to normal temperature storage remains to be studied; The accumulation of ethanol in orange juice is closely related to the occurrence of "edema"; There was no significant relationship between peroxidase activity in the peel of Jin orange and the temperature of this experiment; The effect of temperature on the total sugar, vitamin C and titratable acid content of fruit juice is not obvious, so Jin orange can still be guaranteed in a certain storage period, hoping to help users make better use of the products and maintain better quality; Temperature has a significant effect on the color of peel and pulp. After 60 days of storage at 13 ℃, the peel can turn orange red, while after 130 days of storage at 3 ℃, the peel and pulp are light orange

according to the results of this experiment, Jin orange stored at 3 ℃ can reduce the respiratory rate, maintain a high level of total sugar, acid and vitamin C, and control the damage of green mold and root rot. After 120 days storage, the relative content of orange peel essential oil had little change. Therefore, the author suggests that wherever there are cold storage facilities, the potential of cold storage should be brought into play during the harvest season of Jin orange. Jin orange should be stored at 3 ~ 5 ℃ for about 100 days, and the fruit should be stored at room temperature for a short time after delivery, so as to improve the peel and flesh color; When Jin orange is stored at 13 ℃ (near normal temperature), it will not accumulate a large amount of ethanol in the juice, nor will "edema" occur. The loss of total sugar, acid and vitamin C (1) expansion benzene board insulation material is small, and the peel has beautiful color. The storage period is about 90 days, which can maintain good quality. If the storage period is too long, the quality will be reduced, the loss rate will be high, and the rate of peel essential oil will be reduced, and the peel will be less fresh, which will reduce economic benefits

source: Chinese citrus

author Zhang Baichao et al. (Department of food science, Southwest Agricultural University)

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