Effects of Ascorbic Acid Treatment on Chilling Injury and Nutritional Quality of Plum Fruits During Storage

In order to explore new methods to decrease the chilling injury in Plum fruit,The effects of different concentrations of ascorbic acid treatment on chilling injury and the nutritional composition of plum fruits were investigated during low temperature storage.The results showed that the contents of titratable acid and vitamin C decreased rapidly,the content of reducing sugar,soluble protein and total sugar increased unconventionality,the index of chilling injury increased gradually when the control fruits stored at low temperature after 12 d,it showed that chilling injury had happened at this time.The content of protein,reducing sugar,total sugar showed increasing rapidly and decreasing slowly,the content of titratable acid and vitamin C showed decreasing slowly,the both index of chilling injury decreased obviously,it showed that ascorbic acid treatment inhibited chilling injury of plum obviously,and low concentrations ascorbic acid inhibited chilling injury effectively and maintained better nutritional quality of plum fruit.