Effects of Different Harvesting Maturities on Storage Quality of'Qingcui Plum'at Room Temperature
'Qingcui Plum'is one of the main varieties of plum cultivated in Sichuan,Chongqing,Guizhou and Shaanxi,and its fruit is crisp and refreshing,deeply loved by consumers.However,'Qingcui Plum'belongs to the category of climacteric fruits,characterized by rapid softening and short shelf life,which significantly ham-pers the development of'Qingcui Plum'industry.Therefore,this study took'Qingcui Plum'at different maturi-ties as test material to investigate its picking quality and the changes in main quality indexes during room temper-ature storage,and determine the optimal harvest time,providing theoretical and practical reference for storage and processing of'Qingcui Plum'.The results showed that compared with the 80%maturity fruits,those at 70%maturity exhibited the lowest soluble solid(TSS)content and single fruit weight,highest hardness and titratable acid(TA)content,higher chlorophyll content,maintaining green color and higher hardness during room temper-ature storage.Fruits at 90%and 100%maturity had the highest TSS content and single fruit weight,lowest hardness and TA contents,high chlorophyll content,low carotenoid content,loss of bright green color,and rapid softening during storage.Fruits at 80%maturity displayed TSS and TA contents similar to mature fruits,maintai-ning green color,and retaining higher hardness and better flavor during late storage.It was concluded that the optimal harvest maturity of'Qingcui Plum'is at 80%maturity.
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