Effects of storage temperatures on physiology and quality of loquat fruit
Effects of storage temperatures on physiology and quality of loquat fruit
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DOI：
10.1016/s0925-5214(98)00053-2
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发表时间：
1998-11-01
影响因子：
7
通讯作者：
Imahori, Y
中科院分区：
文献类型：
--
作者：
Ding, CK;Chachin, K;Imahori, Y
枇杷果实(Eriobotrya Japan onica Lindl.)CV。在成熟期采收，包装在穿孔聚乙烯袋(0.15%穿孔率)中，在不同温度(1、5、10、20和30℃)下储存20和60天。贮藏第1天，20℃下的呼吸速率和乙烯释放速率分别为62mlCO2 kg(-1)h(-1)和1.4亩L kg(-1)h(-1)，且随贮藏温度的降低而显著降低。随着贮藏温度的升高，失重率和崩解率显著增加。贮藏过程中苹果酸和蔗糖含量显著下降，且温度越高，下降越快。皮肤颜色和类胡萝卜素在头30天内逐渐形成，然后在剩余的储存期内保持稳定。在20℃和30℃下贮藏，隐黄素含量增加了2.4倍，但在低于或等于10℃时仅略有增加或略有下降。总酚含量在低于或等于10℃时变化不大。在1℃和5℃下贮藏30天后，果实的初始品质和化学成分保持不变。(C)1998年，爱思唯尔科学公司出版。
Loquat fruit (Eriobotrya japonica Lindl. cv. Mogi) were harvested at the ripe stage, packaged in perforated polyethylene him bags (0.15% perforation) 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 kg(-1) h(-1), respectively, on the first day of storage, and were significantly lower with lower storage temperatures. Weight loss and the incidence of breakdown increased significantly with increasing storage temperatures. There was a significant decline in malic acid and sucrose contents during storage, with a more rapid decrease at higher temperatures. Skin colour and carotenoids progressively developed during the first 30 days of storage, and then remained steady for the remainder of the storage period. The cryptoxanthin content increased 2.4-fold in fruit stored at 20 and 30 degrees C: but increased only slightly or underwent a small decrease in fruit stored at less than or equal to 10 degrees C. There was little change in total phenolics in fruit stored at less than or equal to 10 degrees C. The fruit stored at 1 and 5 degrees C retained their initial quality and chemical components for 30 days. (C) 1998 Published by Elsevier Science B.V.