2011•Jiangsu nongye xuebaoRequires access
Effects of precooling temperatures on storage quality of refrigerated and shelved plum fruit
Pengxia Li, Huali Hu, Yuning Wang, Wei Wang
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Abstract
The effects of precooling temperatures(-3 ℃,-5 ℃ and-10 ℃) on storage qualities of refrigerated and shelved plum fruits Angeleno were investigated.The results showed that precooling at-10 ℃ could drop fruit temperature to 1 ℃ in the shortest time,slow down the decrease of firmness and titratable acid content of shelved fruit,and significantly reduce the rot rate of refrigerated and shelved fruits compared with control.Precooling at-3 ℃ could also keep the qualities of refrigerated and shelved fruits to some extent.Precooling at-5 ℃ caused chilling injury.Considering the comprehensive effects of precooling temperatures on qualities of refrigerated and shelved plum fruits,-10 ℃ was suggested for precooling of plum fruit.