Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

被引:0
作者
Bai Weidong [1 ,2 ]
Zhao Wenhong [1 ]
Lu Zhoumin [3 ]
Cao Xuedan [3 ]
Zhang Zhongliang [3 ]
机构
[1] Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
[2] South China Agr univ, Coll Food Sci, Guangzhou, Guangdong, Peoples R China
[3] Northwest A&F Univ, Coll Forestry, Yangling, Shanxi, Peoples R China
来源
MECHANICAL ENGINEERING AND MATERIALS SCIENCE | 2012年 / 108卷
关键词
Loquat; GA3; storage quality; nutrition components; POSTHARVEST QUALITY; FRUIT; LIGNIFICATION; TEMPERATURES; ENZYMES;
D O I
10.4028/www.scientific.net/AMM.108.244
中图分类号
TH [机械、仪表工业];
学科分类号
0802 ;
摘要
In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 mu mol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3 +/- 0.5 degrees C, relative humidity of 65 similar to 80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 mu mol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.
引用
收藏
页码:244 / +
页数:3
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