Effect of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package
[Objective]Study of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package[Methods]With seven mature Jinghe Lycium barbarum as test material,four different treatment methods were used to treat fresh lycium barbarum post-har-vest commercialization,and the express environment was simulated at room temperature.The effects of different treatments on mass loss rate,decay rate,respiratory intensity,pulp firmness,SSC,Browning index and sen-sory evaluation of fresh Lycium barbarum during 8 days were investigated.[Results]Compared with treatment 1 and 2,the storage quality of fresh wolfberry in treatment 3 and 4 was improved to some extent.On day 8,the fruit rot rate of treatment group 4 was reduced by 13.9%,10.9%and 4.2%compared with that of treatment 1,2 and 3,respectively.In particular,the Browning index of treatment group 4 was only 50%of that of treat-ment group 1 on day 8.[Conclusion]1.5%H2O2 combined with in situ differential pressure precooling treat-ment can better maintain the physiological indexes and nutrients of fresh Lycium barbarum and maintain the commercial characteristics of fruits,which can be used as a practical technology for large-scale storage and preservation of fresh Lycium barbarum.
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