Effects of short-term N sub 2 /sub treatment on quality of loquat fruit during cold storage.

摘要

Freshly harvested loquat (Eriobotrya japonica Lindl. 'Dahongpao') fruit were exposed to 100% N₂ for 6h at 20 degrees C and then stored at 5 degrees C for 35 days to investigate the effect of short-term N2 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 N₂ 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 N₂ treatment also markedly delayed the increases in membrane permeability, malondialdehyde (MDA) content. These results suggest that a pre-storage pure N₂ 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 N₂ treatment in combination with low temperature could be a useful technique to maintain the quality of postharvest loquat fruit.