Effect of fatty acid disinfectant on sterilization and quality during storage of apple

In this study,a new type of fatty acid disinfectant was used to treat fresh apples,the influence of two sterilization methods( soaking,spraying) on sterilization and quality change during normal temperature storage were investigated.The results showed that the effect of sterilization by soaking was better than spraying in the same dilution multiples,with the longer of sterilized time,the number of microorganisms on apple surface reduced much.Meanwhile under 500 times and 800 times diluent the total number of colonies showed no significant change when sterilization time extended to 4 min later. There were no significant influenced on fruit tastes and colors of apple treated by fatty acid disinfectant dilution,but significant influenced on smells was discovered.Soaking had a worser influence on smells compared with spraying.Fresh apples were treated with fatty acid disinfectant diluent for 10 min and stored at 20 ℃ for 40 days,500 times diluent group effectively restrained respiration rate and poly- phenol oxidase( PPO) activity,delayed the declining of weight loss ration,firmness,titratable acid and soluble solid,availably reduced the decay rate of apple.