Physiological response of loquat fruit to different storage conditions and its storability

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• 作者：Zhansheng Ding ; Shiping Tian ; Yousheng Wang ; Boqiang Li ; Zhulong Chan ; Jin Han and Yong Xu
• 刊名：Postharvest Biology and Technology
• 出版年：2006
• 出版时间：August 2006
• 年：2006
• 卷：41
• 期：2
• 页码：143-150
• 全文大小：411 K

文摘

Loquat (Eriobotrya japonica Lindl.) fruit were stored in air at 25 °C, modified atmosphere packaging (MAP, polyethylene bag of 0.01 mm thickness) at 1 and 6 °C, controlled atmospheres (CA) of 10 % O₂ + 1 % CO₂ and, CA with 70 % O₂ treatment for 24 h at first, then stored in CA with 10 % O₂ + 1 % CO₂ at 1 °C, to determine the effects of atmospheres and temperatures on quality attributes, physiological properties and storability during storage periods. The results indicated CA with 10 % O₂ + 1 % CO₂ was more effective in reducing fruit decay, SSC/TA, pH, activities of endo-PG and exo-PG, inhibiting ethyl acetate accumulation in fruit, inducing ethanol accumulation in fruit at later storage period in comparison with MAP treatment. Loquat fruit could be stored in this CA condition at 1 °C for more than 50 d with normal flavour and low decay index of about 7 % . Short term high-O₂ treatment at the beginning of storage had little effect on fruit flavor, but stimulated ethanol accumulation in loquat fruit, and reduced activities of endo-PG and exo-PG. MAP treatment showed more effectiveness in reducing fruit decay, off-flavor and weight loss at 1 °C than at 6 °C. CA conditions were more effective for reducing the activities of PPO and oxidative stress compared to other treatments, which may be the reason why loquat fruit stored in CA conditions had lower decay index than that kept in other conditions.