Abstract:Chinese bayberry fruit is a characteristic high-quality fruit in China, but it decays very quickly after harvest. In order to study preservation techniques for Chinese bayberry fruits, the effects of nano-CaCO3-modified low-density polyethylene (NCCLDPE) packaging on the quality and physiology of Chinese bayberry fruit stored at 2 ℃ were investigated. The results showed that the O2 and CO2 transmission rates of the NCCLDPE film were 72.39% and 81.33% of those of low-density polyethylene (LDPE) film, respectively, thus favoring the faster formation of an environment with low O2 and high CO2 levels in the packaging bag. The decay rate of Chinese bayberry fruit in NCCLDPE packaging was 23.74% lower than that in LDPE bags, while the firmness, titratable acid, total phenolic content, and anthocyanin content of Chinese bayberry fruit in NCCLDPE packaging were 5.69%, 12.07%, 7.63%, and 14.75% higher than those in LDPE packaging, respectively. NCCLDPE packaging more effectively inhibited pectin esterase and polygalacturonase activities, which were 87.92% and 92.67% of those in LDPE packaging, respectively. Additionally, NCCLDPE packaging inhibited the degradation of protopectin and increased the water-soluble pectin content. These data suggest that the NCCLDPE packaging is more favorable for maintaining the postharvest quality of Chinese bayberry fruit and may have commercial value for the preservation of Chinese bayberry fruits.
