Effects of short-time hot air treatment on the quality and chilling injury of loquat fruits during storage at low temperature
Abstract：It was investigated that the effects of hot air treatment at 45 ℃ for 2,3 or 4 h on the chilling injury and quality of loquat fruits（Jiefangzhong） during storage at 5 ℃.It was found that hot air treatment at 45 ℃ for 3 h maintained the best quality and showed the lowest chilling injury.It could effectively inhibit the weight loss and firmness decreasing,keeping easier peeling and higher juicing rate.The activity of superoxide dismutase（SOD）,catalase（CAT）,ascorbate peroxidase（APX） and glutathione reductase（GR） were increased and the content of peroxide（H2O2） and malonaldehyde（MDA） were reduced.The treatment also inhibited the phenylalanine ammonia-lyase（PAL） activity and reduced the content of lignin.
Keywords：LoquatHigh-temperatureShort-timeHot air treatmentAntioxidant enzyme activityLignin
Publication Date：2011-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)