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Effects of storage temperature on harvest ripeness on storage quality of loquat fruit.

Author(s) : WANG Z. J., XIE W. J., YANG Y. F., et al.

Summary

Using Fujian's famous "Jiefangzhong" loquat, effects of storage temperature (1, 3, 5 and 7°C,) 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 plus or minus 0.3°C and 94 plus or minus 2% RH for 21 days. The storage conditions effectively maintained firmness, protopectine and fiber contents of loquat and delay the phenylalanine ammonia lyase 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°C, and the optimum degree of ripeness at harvest was nine-tenths. When the temperature reduced below 6°C or degree of ripeness below nine-tenths, the chilling injure occurred easily. These experimental results were further verified in production.

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Pages: ICR07-C2-1171

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Details

  • Original title: Effects of storage temperature on harvest ripeness on storage quality of loquat fruit.
  • Record ID : 2008-0724
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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