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Effects of Short-Term N-2 Treatment on Quality of Loquat Fruit during Cold Storage

文献类型： 外文期刊

作者： Gao, H. Y. 1 ; Chen, H. J. 1 ; Song, L. L. 1 ; Mao, J. L. 1 ; Jiang, Y. M. 2 ; Zheng, Y. H. 3 ;

作者机构： 1.Zhejiang Acad Agr Sci, Food Res Inst, Hangzhou 310021, Zhejiang, Peoples R China

2.Chinese Acad Sci, Guangzhou 510650, Peoples R China

3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Jiangsu 210095, Peoples R China

关键词： loquat fruit;N-2 treatment;quality;cold storage

期刊名称：VI INTERNATIONAL POSTHARVEST SYMPOSIUM

ISSN： 0567-7572

年卷期： 2010 年 877 卷

页码：

收录情况： SCI

摘要： Freshly harvested loquat (Eriobotrya japonica Lindl. 'Dahongpao') fruit were exposed to 100% N-2 for 6h at 20 degrees C and then stored at 5 degrees C for 35 days to investigate the effect of short-term N-2 treatment on the quality of the fruit. Fruit decay rate, total soluble solids (TSS) and total titratable acidity (TA) contents, membrane permeability, malondialdehyde (MDA) content were measured. The short-term N-2 treatment significantly delayed the increase of fruit decay rate and delayed the decreases of total soluble solids (TSS) and total titratable acidity (TA) contents, thereby maintaining better eating quality and extending the storage life of the fruit. The short-term N-2 treatment also markedly delayed the increases in membrane permeability, malondialdehyde (MDA) content. These results suggest that a pre-storage pure N-2 treatment for 6h can effectively reduce fruit decay, delay the peroxidation of membrane lipid and maintain the quality of loquat fruit. Therefore, a short-term N-2 treatment in combination with low temperature could

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