Abstract:In order to explore the mechanism of fresh Lycium chinense fruit preservation, fresh Lycium chinense fruits were subjected to preservation treatments, 75% etohanol solution, lactic acid coating, chitosan coating and modified atmosphere treatment. The changes of nutrients and the activities of related enzymes before and after preservation were determined, Real-time quantitative PCR (qRT-qPCR) technology was used to determine the relative gene expression of ascorbate peroxide (LcAPX) in Lycium chinense, while the hormone content of fresh Lycium chinense fruit after storage was determined. The effects of different treatments on the preservation of fresh Lycium chinense and the relative expressions of key genes were studied. The results showed that different treatments could significantly improve the fresh-keeping effect. Among them, the best preservation was with the chemical, the chitosan coating solution with a degree of deacetylation of 96.1% and a concentration of 1.5 g/L. The modified atmosphere treatment could maintain the sensory quality of fresh fruits and reduce the activities of related enzymes. In the meantime, the relative expression levels of LcAPX gene in the fresh Lycium chinense fruits subjected to preservation treatments were all lower than 1, with that being 0.35 (the best) for the modified atmosphere treatment. After storage, the content of auxin (ICAld) of the fresh fruit exhibited the largest increase (increased from 2.43 to 28.71), while the content of ABA increased from 3.59 to 18.10, which were all higher than those of the blank control group. The content of ethylene (ETH) decreased from 17.70 to 8.56, and the content of gibberellin (GA) decreased from 17.7 to 6.49, which were essentially consistent with the changing trends of hormones.
