EFFECTS OF STORAGE TEMPERATURE AND HARVEST RIPENESS ON STORAGE QUALITY OF LOQUAT FRUIT
Using Fujian’s famous “Jiefangzhong loquat, effects of storage temperature (1 ℃, 3 ℃ ,5 ℃, 7℃,) and degree of ripeness at harvest time(seven-tenths and nine-tenths ripeness) on fruit quality and shelf life were investigated. The results showed that appropriate temperature effectively retarded lignification. Compared with other treatments, no sign of flesh leatheriness was observed after stored at 7±0.3 ℃and 94±2 ％RH for 21 days. The storage conditions effectively maintained firmness, protopectine and fiber contents of loquat and delay the phenylalanine ammonia lyase (PAL) activity increase. The time and degree of chilling injury on the loquat samples harvested at different ripeness differed during storage. As the loquat’s degree of ripeness increased, chilling injure decreased. The firmness, protopectine content, fiber content and cell membrane permeability of nine-tenths ripened loquat were lower than those of seven-tenths ripened loquat. Therefore, the optimum storage temperature for the “Jiefangzhong loquat was determined to be 7 ℃, and the optimum degree of ripeness at harvest was nine-tenths. When the temperature reduced below 6 ℃ or degree of ripeness below nine-tenths, the chilling injure occurred easily. These experimental results were further verified in production.
Loquat storage temperature storage quality harvest ripeness
Zejin WANG Wenjun XIE Yanfen YANG Jinhua TONG Qixun LIN Mingfeng ZHENG
Fujian Experimentation Station for Storage Technology Development on Agricultural Products,Fujian Ag Shangdong Economy and Trade Vocational College, Weifang, Shangdong, 261011, China
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）