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Effect of pulsed controlled atmosphere with CO2 on the quality of watercored apple during storage

文献类型： 外文期刊

作者： Du, Meijun 1 ; Liu, Zitian 1 ; Zhang, Xiantao 1 ; Li, Haideng 1 ; Liu, Zhenyuan 1 ; Li, Xihong 1 ; Song, Jianxin 1 ; Jia, 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

2.Xinjiang Red Flag Slope Agr Dev Grp Co Ltd, Alar 843000, Xinjiang, Peoples R China

3.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Tianjin 300192, Peoples R China

4.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China

关键词： Watercored apples; Pulsed controlled atmosphere (pCA); Fruit quality; CO2 injury; Browning

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2021 年 278 卷

页码：

收录情况： SCI

摘要： Watercored 'Fuji' apple with special water core and unique flavor is a characteristic fruit. However, the problems of water core disappearance and browning in the apples are outstanding during postharvest storage. In this study, pulsed controlled atmosphere (pCA) with CO2 was used to protect the water-core and resist browning of apples. Effects of different concentrations of CO2 on the quality of apple fruits was investigated, and CO2 injury characteristic to apple fruits were studied as well. Results showed that pCA with CO2 could effectively maintain the sensory and texture qualities of watercored apples. Treated with pulsed controlled CO2, the degree of membrane lipid peroxidation of the apples was effectively reduced and the membrane system was well maintained. Meanwhile, the activity of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) of the apples were inhibited and the browning was reduced. On the whole, pCA with 1% CO2 presented the most significant effects on the quality preservation of watercored apples while higher CO2 showed negative effects on the quality of the samples. Under the condition of pCA with 5% CO2, the endurance of watercored apples was less than 45 days and the internal browning was serious. In conclusion, 2% similar to 3% O-2 and pCA with 1% CO2 was the best and most effective in the long-term preservation of watercored apples, and it is beneficial to guide for the preservation of apple fruits.

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