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The Effects of Low Temperature and Calcium Treatment on Storage Quality of'Guan Yu'Loquat Fruit

Junzhen Zhu

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Abstract

The white loquat Eriobotryajaponica Lind1.cv.GuanYu fruit was treated with CaCl2treatments,and then stored at low temperature(6+1)℃.The effects of the treatment on quality of fruit were studied.The results showed that the low temperature storage after CaCl2treatment can effectively control water loss and peel shrinkage,restrain loquat fruit browning and decay during storage,extend the storage time of fruit.The TA contents of'Guan Yu'Loquat fruitdecreased slowly and TSS contents increased during storage,the quality of'Guan Yu'loquat fruit were better.

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What this paper is about

The white loquat Eriobotryajaponica Lind1.cv.GuanYu fruit was treated with CaCl2treatments,and then stored at low temperature(6+1)℃.The effects of the treatment on quality of fruit were studied.The results showed that the low temperature storage after CaCl2treatment can effectively control water loss and peel shrinkage,restrain loquat fruit browning and decay during storage,extend the storage time of fruit.The TA contents of'Guan Yu'Loquat fruitdecreased slowly and TSS contents increased during storage,the quality of'Guan Yu'loquat fruit were better.

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Available abstract

The white loquat Eriobotryajaponica Lind1.cv.GuanYu fruit was treated with CaCl2treatments,and then stored at low temperature(6+1)℃.The effects of the treatment on quality of fruit were studied.The results showed that the low temperature storage after CaCl2treatment can effectively control water loss and peel shrinkage,restrain loquat fruit browning and decay during storage,extend the storage time of fruit.The TA contents of'Guan Yu'Loquat fruitdecreased slowly and TSS contents increased during storage,the quality of'Guan Yu'loquat fruit were better.

Key concepts: Browning, Guan, Horticulture, Cold storage, Chemistry, Shrinkage, Botany, Food science

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