Effects of peracetic acid preservation on postharvest quality of loquat fruit

The decay and quality deterioration caused by microorganism are the key problems during the storage of loquat fruit. In order to explore a new safe, efficient and cheap preservative antistaling agent, effects of some postharvest quality and physiology parameters of loquat fruit with 300, 600, 900 mg/L peracetic acid(PAA) treatments for 4 min were assessed under the condition of non-chilling low temperature(7±0.5) ℃ and 0.02 mm PE package storage. The experimental results showed that 600 mg/L PAA treatment signifi cantly(P0.05) inhibited the rise of decay index, cell membrane permeability and weight loss rate during storage of loquat fruit, and significantly(P0.05) delayed the drop of respiration intensity, titratable acidity, Vc, soluble solids content, juice yield and flesh firmness of loquat fruit, compared with the control(water treatment). In addition, effect of 600 mg/L PAA treatment was signifi cantly(P0.05) better than that of 300 mg/L PAA treatment in decay index, cell membrane permeability, respiration intensity and weight loss rate, but there was no signifi cant difference(P0.05) between 900 mg/L PAA treatment and control in V C, soluble solids content, juice yield and flesh fi rmness. Therefore, 600 mg/L PAA treatment for 4 min, as an effi cient, safe, economical and convenient preservation technology, is worth application and promotion in postharvest loquat fruit storage and transportation.