科研之友
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摘要
Absract
Hot air treatment at 38C for 36h significantly improved the chilling resistance of loquat during 4C storage for 28 days, appeared as higher extractable juice, lower firmness, internal browning and decay development. This treatment reduced hydrogen peroxide level by improving superoxide dismutase, ascorbate peroxidase, glutathione reductase and catalase activities, then maintained higher unsaturated/saturated fatty acid ratio and lower permeability of membrane at the end of storage. It also reduced phenylalanine ammonia lyase, peroxidase and polyphenol oxidase activities, and total phenolic content to control internal browning and lignin synthesis; the enhanced antioxidant enzyme activities also contribute to control them. Meanwhile, heat-treated fruits showed significantly higher levels of water- and chelator-soluble pectins and lower Na2CO3-soluble pectin than controls at the later of storage. It was suggested that the improved chilling resistance by heat treatment maybe mainly due to the enhanced scavenging capacity of oxygen species and solubilization of cell wall polysaccharides.
Practical ApplicationsLoquat fruit is very perishable because of microbial decay and mechanical damage after harvest. Low-temperature storage is an effective method to control pathogenic decay and preserve quality. However, loquat fruit are chilling-sensitive, and chilling injury limits the storage period and shelf-life. This work investigated the effects of hot air treatment on the chilling resistance of loquat fruit. It was found that heat treatment at 38C for 36h can enhance the chilling resistance, reduce the chilling symptoms and maintain higher quality after storage at 4C for 28 days. The information obtained from this study suggested that this heat treatment may be a suitable method for the commercial application on loquat fruits.
