The purpose of this study was to evaluate the effects of storage time on the physicochemical properties and the volatile flavors in the skin of ethylene de-greening lemons and bagged lemons. The de-greening lemon and the bagged lemon were stored under the condition of (9±1) ℃ for 13 weeks. Fruit weight loss rate, hardness, and proportion of the peel were calculated, and juice from each fruit was used to determine the total acid, ascorbic acid, TSS and malondialdehyde content. The peel of each fruit was also used to determine volatile flavor substances. Results showed that the total acid, ascorbic acid, total soluble solid(TSS), weight loss rate, malondialdehyde, volatile flavor substances of ethylene de-greening lemon all showed high levels during storage; the hardness was lower at the initial stage of storage and became higher than that of the control group at the later stage of storage. It is concluded that post-harvest ethylene de-greening treatment can improve the quality of lemon peel and fruit quality, and ensure the storage quality, which can meet the market demand outside the ripening season of lemon.
LIU Lu
,
LIU Xiaoping
,
WANG Aihua
,
SUN Hengsong
,
HUANG Lei
,
CHEN Anjun
. Effects of post-harvest ethylene de-greening on the quality of ‘Eureka’ lemon during storage[J]. Food and Fermentation Industries, 2020
, 46(1)
: 243
-250
.
DOI: 10.13995/j.cnki.11-1802/ts.021961
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