Storage Effects of Heat Shock and Chitosan Treatment on Green-variety Loquat

[Objective] The aim was to provide the technical data for prolonging the market sales stage of white-sand loquat.[Method] Study the changes of soluble solids and titratable acid content,weight loss,brown stain etc in Green-variety-white-sand loquat fruits with different storage methods(A: heat treatment + low temperature storage;B: 1.5% chitosan treatment + low temperature storage;C: heat treatment + 1.5% chitosan treatment + low temperature storage;D: low temperature storage;E: normal temperature storage).[Result] After stored for 1-5 d,the soluble solids contents in loquat fruits of different treatments were all increased,after that,it showed a decrease-increase-decrease trend.After stored for 30 d,the soluble solids content and tss-acid ratio in loquat fruits of A treatment were the highest(13.5% and 31.24),which were obviously higher than that of D treatment(10.5% and 27.26);Weight loss of loquat fruits of D treatment was the lowest,and its weight loss rate after stored for 30 d was 5.19%,the weight loss ratio of loquat fruits of E treatment was the lowest(11.82%).There were no decay loquat fruits appeared in A treatment after stored for 38 d storage.The browning index of loquat fruits of C treatment was only 2.5% after stored for 40 d.[Conclusion] Heat shock and chitosan treatment could inhibit browning and decay of white-sand loquat fruits,and make them keep green-variety flavor.