Yao Yao Li

Effect of Sulfur Dioxide Treatment on Storage Quality of Red Grape

The aim of this study was to determine the efficacy of several alternative postharvest treatments to sulfur dioxide (SO2) in storage quality during cold storage of red grape.The three kinds of treatment were 0μL/L (CK),3000μL/L(TR1),5000μL/L(TR2).The results showed that SO2 damagement effected on physiological metabolic and physiological quality of grapes significantly.It can inhibit the rise in pH of grapes,harm the integrity of cell membranes,increase conductivity and malondialdehyde content and stimulate the activity of polyphenol oxidase. But right amont of SO2 had a positive effect on strage and preservation of grape.

Study on the Pathogens Carrier Rate of “Red Globe” Table Grape at Different Temperatures

“Red Globe” table grapes were packaged at four temperature conditions: -1C、-0.5C、0C and 4C. Pathogens carrier rate of grape flesh, grape pedicel, grape peduncle and disease incidence rate were measured at 0, 15, 30, 45, 60, 75 and 90 days. The result revealed that-0.5C was the best storage condition of “Red Globe” table grape, from perspective of pathogens carrier rate of grape flesh, grape pedicel, grape peduncle and disease incidence rate. There was a positive correlation between disease incidence rate and pathogens carrier rate of grape parts. This study is to provide a theoretical basis for reducing the loss red grapes.

Study on Fermentation Regularity of Lingwu Long Jujubes at Different Maturity

The experiment was carried to study the fermentation regularity of different maturity, so as to provide theoretical basis for the effective storage of Lingwu long jujubes. The results showed that with the increase of maturity, the fermentation rate of fruits also increased, and the fermentation rate of eight, nine, ten mature fruits had significant differences, and the seven, eight mature were not. Based on the fermentation regularity and other quality indicators, the conclusion was that the storage of Lingwu long jujubes should be appropriate to eight mature jujube.

Study on Effect of High Oxygen Treatment on Storage Quality and Anti-Browning of Fresh-Cut Apples

The effect of high oxygen treatment on quality of Fuji fresh-cut apples during 24 days of storage at 4°C was investigated. Results indicated that the high oxygen could significantly inhibit the browning as well as keep the sensory quality of fresh-cut apples. Moreover, the treatment of 100% oxygen for 5 days better maintained the color and firmness, also with higher contents of the total soluble solids and titratable acid of fresh-cut apples, compared to the other treatments.

Study on the Preservation of New Chitosan Hydrogel in Navel Orange

The aim was to study the preservation of coating with chitosan hydrogel on navel oranges. And the result showed that coating with 2.0% chitosan hydrogel had a higher SOD activity and lower respiration rate, membrane permeability and MDA content, which could effectively remain navel oranges’ quality and extend the shelf life.

Analysis of Heavy Metal Residue in Red Grape of Different Planting Areas

Digestion samples, graphite atomized method and flame atomization method, determinated Cd, Zn, Ni, Cu, Pb, Cr heavy metals in fruits, soil and water of 6 different vineyards of Xinjiang. Analysis and comparison of measurement results with national standards, results showed that: Zn in the fruits of TR2 and Ni in the fruits of TR3 were close to the standard limit value. Zn in the soil of TR2 was close to the standard limit value. Cr in the soil of TR1 was 196.5835 mg/kg, which is greater than 150 mg/kg of II security level standard, so the soil was belong to III security level. Ni in water of TR3 was close to the standard limit value. They should be taken into account.

Study on the Shelf Life Quality of Kiwifruit with Different Maturity

The quality of kiwifruit with three different maturities were studied on the shelf life. Different maturity of kiwifruits were stored at 0±0.5°Cfor 50 days and then taken them at 20±0.5°C for 12 days.Results showed that the kiwifruits with the firmness of 13kg cm-2 can keep a relative good quality during the shelf life.

Effect of Dipping in Sodium Bisulfite Solution and Packaging under Nitrogen on Fresh Sweet Corn during High Temperature Sterilization and Shelf-Life

The aim of this study was to determine the effect of dipping in 1% sodium bisulfite solution and packaging under nitrogen on qualitative properties of fresh sweet corn (Zea mays L.) sterilized at 121°C for 15 min and stored at 30°C for 90 days. Water content in all samples was maintained well during the storage. The samples either dipped in 1% sodium bisulfite solution or packaged under nitrogen all could better keep the content of soluble and reducing sugar than control and inhibit the browning caused by Maillard reaction during the sterilization.

Effect of Sulfur Dioxide Treatment on the Shelf Life of Red Grape

Taking Red Grape as material, studied on the effect of SO2 interval fumigation treatments on the shelf life of red grape, which is stored under 15°C. The concentration of sulfur dioxide as 0%(CK), 3%(TR1), 5%(TR2) and 8%(TR3) respectively and keep one-hour. The results indicated that TR2 showed a remarkable ability to inhibit increasing of MDA content, and 36.69% lower than CK. This study showed that The shelf life of 15°C best Red grape treatment was fumigated by 5% SO2 for one hour, and keep the grape storage quality significantly.

Study on Modified Atmosphere of Newhall Navel Orange by Different Packing Films

Taken Newhall navel oranges (Citrus sinensis Newhall) as materials, studied on the effectiveness of different packing films (0.025 mm PE, 0.015 mm KDM and 0.02 mm PVC) in navel orange modified atmosphere preservation. The result showed that at 4 °C storage temperature, compared to the 0.015 mm KDM and 0.02 mm PVC, 0.025 mm PE packing film had more effective for decreasing respiration rate, weight loss rate and decay rate during whole storage period of Newhall navel orange. After 150 days storage period, the gas composition within 0.025 mm PE was 17.70% O2 + 4.20% CO2, which provided a steady-state low O2 high CO2 gas environment for navel orange to achieve the best storage quality.