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Means ginkgo fruit cultivars Giant Buddha, the test material, the use of different storage temperatures (room temperature, 4 ° C and 0 ° C and ice temperature), different storage preservative (dichloroisocyanurate sodium fumigation dioxide, chlorine tablets, grape fresh the tablets and thiabendazole soak) and different storage bags (PE0.01mm, PE0.03mm, PVC0.01mm and PVC0.03mm) processing ginkgo fruit, different physiological, biochemical and nutritional ginkgo fruit during storage storage quality On this basis, the application of an electronic nose to detect the ginkgo fruit volatile odors of different storage bags and storage preservative treatment, and the data obtained were analyzed. The main conclusions are as follows: (1) ginkgo fruit respiration intensity trend is similar to the non-climacteric fruit. The ice temperature storage, thiabendazole soak PVC 0.01mm and PVC 0.03mm fresh bags treatment can effectively inhibit the respiration intensity of ginkgo fruit during storage, to maintain a good quality. (2) Ice Temperature Storage thiabendazole soaking inhibit MDA content increased ginkgo fruit, maintain a low cell membrane permeability; 001mm PE PVC 0.03mm and packaging of PVC 0.01mm lower MDA content, and PVC 0.01mm processing maintain cell membrane permeability in the lower level. (3) Ice Temperature Storage to maintain a the ginkgo higher POD and CAT activity; the thiabendazole soaked and chlorine dioxide tablets dealing with the maintenance ginkgo higher POD activity, which thiabendazole inhibited the decline in CAT activity ; the higher PE 0.03mm and PVC 0.03mm ginkgo fruit processing POD activity, PVC 0.01mm processing ginkgo fruit CAT activity is higher; higher POD and CAT activity, can effectively slow down the aging of the ginkgo fruit. (4) during storage, ginkgo fruit reducing sugars, total soluble sugars first increased and then a downward trend, declining starch hydrolysis content. Ice temperature, thiabendazole soaked and PVC 0.01mm processing can be effective in delaying the reducing sugar, total soluble sugars to generate, maintain starch content at a higher level. (5) a relatively low temperature, especially the ice temperature, and effective in reducing the moisture loss of ginkgo; thiabendazole the solution soak enable moisture into the fruit, and to improve the water content of the ginkgo; PE material has good water resistance, to a certain extent inhibit the reduction of the moisture content of the ginkgo. (6) ginkgo fruit shell susceptible to pathogen infection; soaked in ice mild thiabendazole handle inhibit pathogenic bacteria breeding, maintain the gingko fruit shell color, reduce the moldy rate of seed kernel, and a higher rate of good fruit, to extend the storage life, storage The effect is excellent, with good prospects for production applications; fresh bags treatment for ginkgo fruit storage quality smaller deal, PVC0.01 mm the fruit rate is slightly higher than other bags of fresh processing. (7) different bags of fresh and preservative treatment ginkgo fruit smell quite different, the electronic nose to its responsive, the use of the electronic nose analysis well distinguish rapid detection can be used for the ginkgo storage conditions.
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