Retain Freshness of Ethanol Extract from Walnut Green Skin on Postharvest Fig

In order to solve the problems of storage and preservation of figs and waste of walnut green skin resources after harvesting,this paper explored the preservation effect of walnut green skin extract on figs. Taking hardness,titratable acid content,vitamin C content and respiration rate as indexes,the physiological and biochemical changes of fig treated with 3%,5% ethanol extract of walnut green skin and 0.3 mol/L CaCl₂ were measured under normal temperature and low temperature(0±2) ℃.The results showed that the hardness,titratable acid content,vitamin C content and respiration rate of fig treated with 5% ethanol extract of walnut green peel were 4.52 N,0.19%,25.83 mg/100 g and 25.99 mg CO₂/(kg·h),respectively after 5 days’ storage in normal temperature,and it was refrigerated at low temperature for 30 days,the hardness,titratable acid content,vitamin C content and respiration rate of 5% ethanol extract from walnut green peel were 5.42 N,0.14%,35.83 mg/100 g and 15.64 mg CO₂/(kg · h),respectively. In normal and low temperature environment,5% ethanol extract of walnut green skin was second only to 0.3 mol/L CaCl₂ chemical treatment group,and the quality and flavor of fig fruit could be well maintained. Therefore,5% ethanol extract of walnut green skin was selected as plant source fresh-keeping agent.