Comparison of practical methods for postharvest preservation of loquat fruit

文献类型： 外文期刊

第一作者： Wang, Yanpeng

作者： Wang, Yanpeng;Shan, Youxia;Huang, Jianqin;Qin, Qiaoping;Chen, Junwei;Feng, Jianjun;Jiang, Fan;Zheng, Shaoquan

作者机构：

关键词： Eriobotrya japonica Lindl.;Packing materials;Fruit quality;Konjac glucomannan coatings;Catalase;Superoxide dismutase

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： To create a rational basis for reducing postharvest commercial loss of loquat fruit, we compare six methods of preservation. These include: i) wrapping with sterile non-woven gauze, ii) wrapping with expanded polyethylene, iii) enclosing in a paper bag, iv) wrapping with polyethylene foam fruit net, v) coating with 0.5% aqueous konjac glucomannan, and vi) coating with 1% aqueous konjac glucomannan. Untreated fruit served as controls and all fruit were stored at 4 +/- 1 degrees C and about 95% relative humidity for up to 42 d. Compared with the controls, all six treatments significantly reduced the rate of fruit decay and extended fruit shelf life. They also reduced weight loss, and slowed the losses of total soluble solids, titratable acidity and ascorbic acid. Higher levels of superoxide dismutase (SOD) and catalase (CAT) were associated with treatments that had better sensory quality. In general, konjac glucomannan coatings showed lower rates of decay and maintained higher levels of total soluble solids, titratable acidity and ascorbic acid over the first 21 d. Wrapping in sterile non-woven gauze (food grade) was suggested as the most convenient method and its effect on storage was also very significant. Polyethylene foam fruit net was best for preventing fruit decay. On the whole, wrapping fruits with polyethylene foam fruit net, or sterile non-woven gauze and coatings with konjac glucomannan are all promising and practical ways in which to extend the postharvest shelf life of loquat fruit. (C) 2016 Elsevier B.V. All rights reserved.

分类号： S3

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