THE INCIDENCE OF SUPERFICIAL SCALD IN "WUJIUXIANG" PEARS (PYRUS PYRIFOLIA CV. WUJIUXIANG) DURING AND AFTER CONTROLLED ATMOSPHERE STORAGE

文献类型： 外文期刊

第一作者： Li, Limei

作者： Li, Limei;He, Jingang;Guan, Junfeng;Xia, Yufeng;Xu, Cailing

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期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

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收录情况： SCI

摘要： This work is aimed to assess the effect of the low temperature controlled atmosphere (CA) storage on reducing the incidence of fruit superficial scald in "Wujiuxiang" pears (Pyrus pyrifolia cv. Wujiuxiang). We set up four low temperature CA storage conditions with pCO(2) 0.03 kPa, 1 kPa, 3 kPa, 5 kPa, respectively, under pO(2) 3 kPa, and a control under normal air conditions with pCO(2) 0.03 kPa, pO(2) 21 kPa. During the low temperature storage and its subsequent period on-shelf, the incidence of superficial scald as well as the changes in fruit quality and biochemistry such as phenols, relative electrical conductivity, malondialdehyde, polyphenol oxidase and peroxidase activity were monitored and analyzed. Our results showed that low O-2 is the most important factor contributing to the reduced incidence of superficial scald during the low temperature CA storage. However, pCO(2) less than 3 kPa had no influence on the incidence of superficial scald but higher pCO(2) over 3 kPa caused CO2 injury to the stored fruit. In conclusion, low pO(2) and pCO(2) less than 3 kPa under low temperature is likely the best CA conditions for reducing the incidence of superficial scald in "Wujiuxiang" pears.

分类号： TS2

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