EFFECTS OF STORAGE TEMPERATURES ON PHYSIOLOGY AND QUALITY OF LOQUAT FRUIT

Citation
Ck. Ding et al., EFFECTS OF STORAGE TEMPERATURES ON PHYSIOLOGY AND QUALITY OF LOQUAT FRUIT, Postharvest biology and technology, 14(3), 1998, pp. 309-315
Citations number
17
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agriculture,Horticulture,"Food Science & Tenology
ISSN journal
0925-5214
Volume
14
Issue
3
Year of publication
1998
Pages
309 - 315
Database
ISI
SICI code
0925-5214(1998)14:3<309:EOSTOP>2.0.ZU;2-L
Abstract
Loquat fruit (Eriobotrya japonica Lindl. cv. Mogi) were harvested at t he ripe stage, packaged in perforated polyethylene him bags (0.15% per foration) and stored under different temperatures (1, 5, 10, 20 and 30 degrees C) for 20 and 60 days. The rates; of respiration and ethylene production at 20 degrees C were 62 ml CO2 kg(-1) h(-1) and 1.4 mu l k g(-1) h(-1), respectively, on the first day of storage, and were signi ficantly lower with lower storage temperatures. Weight loss and the in cidence of breakdown increased significantly with increasing storage t emperatures. There was a significant decline in malic acid and sucrose contents during storage, with a more rapid decrease at higher tempera tures. Skin colour and carotenoids progressively developed during the first 30 days of storage, and then remained steady for the remainder o f the storage period. The cryptoxanthin content increased 2.4-fold in fruit stored at 20 and 30 degrees C: but increased only slightly or un derwent a small decrease in fruit stored at less than or equal to 10 d egrees C. There was little change in total phenolics in fruit stored a t less than or equal to 10 degrees C. The fruit stored at 1 and 5 degr ees C retained their initial quality and chemical components for 30 da ys. (C) 1998 Published by Elsevier Science B.V.