In order to explore the effect of post-harvest ethylene de-greening treatment on color and fruit quality of Eureka lemon peel, lemon was de-greened for 5 days at 28 ℃ by 5 mg/L ethylene. The changes of main quality indexes of peel and pulp were analyzed, and the quality of lemon treated with de-greening and bagging was compared. The results showed that fruit hardness of post-harvest ethylene de-greening treatment was significantly lower than that of the control and bagging group (P<0.05), and the a* value, carotenoids, amino acids, total phenols, flavonoids and malondialdehyde content in the pericarp increased significantly (P<0.05). However, there was no significant change in L*, b* value and protein content, while the chlorophyll content decreased by 36.37%. In addition, the total acid, Vc, TSS, protein, amino acid, total phenol, malondialdehyde content in the pulp did not change significantly, and the flavonoid content increased by 14.28%. Post-harvest ethylene de-greening treatment can effectively improve the color of lemon peel and the quality of lemon fruit, which provides a theoretical reference for future production and application.
LIU Lu
,
LIU Xiaoping
,
HUANG Lei
,
WANG Aihua
,
SUN Hengsong
,
FU Yunyun
,
CHEN Anjun
. Effect of post-harvest ethylene de-greening treatment on the quality of ‘Eureka’ lemon[J]. Food and Fermentation Industries, 2019
, 45(19)
: 227
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.020930
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