Effect of harvest maturity on the quality of ‘Longtan’ pearl plum
HUANG Zhanwen3, WANG Ying1,2, LI Mingjuan1,2*, YOU Xiangrong1,2, ZHANG Yayuan1,2, ZHOU Kui1,2, WEI Ping1,2, WEI Linyan1
1(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China) 2(Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China) 3(Flower Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)
Abstract: The ‘Longtan’ pearl plum was collected at five harvest stages to explore the effects of harvest maturity on the fruit quality characteristics of ‘Longtan’ pearl plum. The results showed that with the increase of the harvest maturity, the good fruit rate, water content, juice yield, L* and b* of a pericarp, sensory score of crispness and juiciness, TA, hardness, chewiness, springiness and cohesiveness were reduced. Besides, the whole harvest period decreased by 66.67%, 4.52%, 11.62%, 12.28%, 62.10%, 36.86%, 15.86%, 23.94%, 75.68%, 79.77%, 15.12%, 8.33%, respectively. The a* of pericarp, a* and b* of pulp, sensory score of appearance and sweetness, TSS, SSC, pH, TSS/TA and SSC/TA were increased, and the whole harvest period increased by 56.32%, 725.39%, 31.54%, 108.51%, 85.80%, 41.70%, 83.87%, 4.87%, 85.31%, 143.68%, respectively. Moreover, the single fruit weight, the sensory score of sourness, total sensory score and Vc content increased first and then decreased. The values were the highest in the Ⅳ, Ⅲ, Ⅲ,Ⅱ harvest maturity respectively, which were 18.25 g, 16.13 points, 89.20 points and 6.25 mg/100g, respectively. The results provided a reference for different purposes to select the appropriate harvest maturity of ‘Longtan’ pearl plum.
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