Effect of post harvest heat treatment on the quality of loquat fruit in cold storage
LIU Feng-juan
SHA Xing-feng
TU Kang
ZHAO Yan
Abstract：The effects of pre-storage hot water and hot air treatments on the quality of loquat (Eriobotrya japonica Lindl. cv. Jiefangzhong) stored at 4℃ was investigated. The results showed that 38 ℃ 36 h and 48 h hot air treatments delayed the de-crease of soluble solid content (SSC) and the extractable juice content, prevented the increase of lignin, firmness, membrane leakage and internal browning index, reduced the rot occurrence of loquat fruit, and maintained the eating quality. Comparing these two treatments, 38℃ and 48 h was better than 38 ℃, 36 h, but 38 ℃ 48 h treatment caused slight heat damage to fruits. The 50 ℃ 10 min and 20 min hot water treatments led to serious heat damage, and accelerated the decay of loquat fruit, and the commercial value was lost after 14 day of cold storage. Such hot water treatment was not suitable for preserving the loquat fruit after harvest.
Keywords：LoquatPre-storage heat treatmentCold storageQuality
Publication Date：2009-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 649-653 )