2009•Science and Technology of Food IndustryRequires access
Effects of intermittent warming on nutritional compositions of plum fruits during storage
Jiang Ai-li
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Abstract
The effects of different intermittent warming on the nutritional composition of plum fruits during storage were investigated.The results showed that the contents of titratable acid,protein and vitamin C decreased rapidly,the contents of reducing sugar and total sugar increased unconventionality when the plum fruits stored at low temperature for 30d,it showed that chilling injury had happened at this time.The contents of protein,reducing sugar,total sugar showed increasing and decreasing slowly,the contents of vitamin C and titratable acid showed decreasing gradually,the index of chilling injury decreased obviously in intermittent warmed plum fruit,it showed intermittent warming inhibited obviously chilling injury of plum,especially intermittent warming to 18℃ inhibited chilling injury morely and maintained better nutritional quality of plum fruit.