Effects of harvest maturity on storage quality and antioxidative capacity of Taoxi pomelo
LI Hongxiang1, MA Qiaoli1*, LIN Xiong1, LIAO Xiaona1, ZENG Pingzhang3, CHEN Jinyin1,2*
1Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables,Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, School of Agricultural Sciences, Jiangxi Agricultural University, Nanchang 330045, China 2 Pingxiang University, Pingxiang 337055, China 3 Ji′an Fruit Bureau, Ji′an 343009, China
Abstract: In order to select the optimum harvest maturity for long-term storage of Taoxi pomelo, fruits were collected after 178 d, 192 d and 208 d of anthesis, which were harvest period I, II and III, respectively. The fruit quality was compared during 180 d storage. The results showed that the weight loss rate of fruits harvested during period III was lower than others, while the juice yield had opposite results. Moreover, the rot rates of fruits harvested during period I and III were lower than that of period II. Besides, fruits harvested during period III had the highest lightness but lowest citrus color index. No differences were observed among fruits harvested during three periods regarding their edible rates. Furthermore, the total sugar content of fruits harvested during period III was higher, and the total soluble solids contents of fruits harvested during period II and III were higher than that during period I. Additionally, stage III fruits had the lowest titratable acids contents (except on day 30) and had the highest ratio of sugar to acid. The VC content in fruits harvested during period II and III were higher when stored for 60-90 d, and the SOD activity of stage III fruits was significantly higher on day 120. In addition, the POD activity was higher in stage I and III fruits. In conclusion, fruits harvested on 208 d after anthesis and marketed within 120 d of storage would have attractive appearance and acceptable flavor.