Preservation Effect of Antagonistic Yeast Combined with Hot Air Treatment on Postharvest Circassian Fruit

In order to improve storage performance,antagonistic yeast combined with hot air was used to treat the postharvest circassian fruit. The fruit was treated by soaked with 10⁷CFU/mL antagonistic yeast suspension for 2 min,hot air at 36℃ for 10 h for alone and their combination. Relevant indicators were determined every three days during storage at 20℃ for 15 d to study the preservation effect of postharvest circassian fruit. The results showed that hot air treatment,antagonistic yeast treatment,antagonistic yeast treatment after hot air treatment and antagonistic yeast treatment after hot air treatment could reduce the weight loss rate,decay rate and malondialdehyde content and improve SOD,CAT and POD activities of circassian fruit during storage. Except POD,the indexes of hot air before antagonistic yeast treatment were significantly better than those of single treatment(P<0.05),which showed that the fresh-keeping effect of circassian fruit for hot air treatment before antagonistic yeast treatment group was better than that of only one treatment. It could significantly reduce the decrease of water and organic matter in fruit and the incidence of diseases,improve the antioxidant enzymes activity of circassian fruit,reduce the malondialdehyde accumulation of circassian fruit,thus delay cell senescence and prolong shelf life. Hot air treatment at 36℃ for 10 h and then immersion treatment with 10⁷ CFU/mL suspension of Cryptococcus laurentii for 2 min was the suitable method for preservation of postharvest circassian fruit.