Effects of relative humidity in storage on fruit quality of Chinese bayberry cultivars
ZHANG Wang-shu
ZHENG Jin-tu
CHEN Qiu-yan
ZHANG Bo
SUN Chong-de
XU Chang-jie
CHEN Kun-song
Abstract：Humidity during postharvest storage influences fruit quality,and has a direct effect on shelf life. In this study,three Chinese bayberry cultivars: Biqi, Dongkui and Tanmei (Myrica rubra Sieb. & Zucc.) were used to study the effects of relative humidity on fruit quality indicators, such as rot rate,firmness,weight loss,juice,sugar and acid contents. The results showed that at storage temperature of 0 ℃ the fruit rot rate was the highest under high relative humidity (100% RH) , while low relative humidity (71.0±1.85% RH) accelerated weight loss, resulting in loss of juice and fruit quality. Medium relative humidity (85% to 90% RH) treatment could effectively reduce the fruit rot rate and maintain postharvest fruit quality. The results suggested that fruit quality of postharvest Chinese bayberry could be maintained when stored at 85% to 90% RH under low temperature.
Keywords：Chinese Bayberry(Myrica rubra Sieb. & Zucc.)HumidityQuality
Publication Date：2010-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 251-256 )