Effects of different packaging methods on low temperature storage quality of Longtan pearl plum
[Objective]The aim of this study was to investigate the effect of different packaging methods on low tem-perature storage quality of Longtan pearl plum,and select the best packaging method suitable for Longtan pearl plum with low temperature storage,in order to provide a new way for Longtan pearl plum storage after harvest.[Method]Longtan pearl plum fruit was used as the material,the fruits were packed with three different kinds of packaging methods,which were fresh-kept bag,silicon window bag and fresh-kept box,and then stored under low temperature(4±1)℃conditions for 49 d,fruit quality indexes were tested every 7 d during storage.[Result]With the extension of storage time,the weight loss rate,rotting rate,soluble solids and titratable acid ratio(TSS/TA)and red-green color of pericarp(a* value)of all three packaging methods fruits were increased gradually;hardness,chewiness,soluble sugar(SSC),titratable acid(TA),soluble sugar and titratable acid ratio(SSC/TA)and vitamin C(Vc)contents of the fruits were decreased conti-nuously;pericarp lightness(L* value),springiness,cohesiveness and soluble solids(TSS)content were increased slightly during the first 7 d of storage,and then fell constantly;fruit respiration rate first increased,then decreased,and then in-creased,the respiration peak was achieved after storage 28 d.After storage for 49 d,the weight loss of fruits packaged by fresh-kept bag,silicon window bag and fresh-kept box were 2.39%,5.14%and 13.18%,respectively;compared with storage for 0 d,the a* value increased by 76.15%,91.23%and 104.43%,the hardness decreased by 62.58%,62.79%and 69.04%,TSS content declined by 9.94%,12.18%and 13.01%,Vc content decreased by 71.68%,73.81%and 77.70%,respectively;after storage for 28 d,the respiration peaks were 28.18,28.85 and 30.85 mg CO2/(kg·h),respectively.The fruits of fresh-kept bag packaging could restrain the increase of weight loss rate,a* value and TSS/TA,delay the decline of L* value,hardness,chewiness,TSS,SSC,TA and Vc contents,inhibited the respiration intensity of the fruits,re-duced the respiration peak during low temperature storage.[Conclusion]It can be seen that the fresh-kept bag packaging combined with low temperature storage has the best preservation effect,which can better maintain the quality of the Long-tan pearl plum fruits,and delay the senescence process.
Longtan pearl plumpackaging methodslow temperature storagefruit quality
万方数据
维普
