Effects of calcium chloride treatment on chilling injury and nutritional quality of plum fruits during storage

In order to develop new methods to reduce the occurrence of chilling injury for plum fruit,effects of different concentrations of calcium chloride 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 occurred at this time.The content of protein,reducing sugar,and total sugar showed increasing and decreasing,the content of vitamin C showed decreasing gradually,the out index of chilling injury decreased obviously,only treatment 3 in the interior index of chilling injury was lower than the control fruits after plum fruit was treated by calcium chloride.It showed that calcium chloride treatment inhibited chilling injury of plum obviously in appearance,and the treatment 3 inhibited chilling injury effectively and maintained better nutritional quality of plum fruit in both index of chilling injury.