In order to improve the postharvest storability, Phyllanthus emblica cv. Lanfeng was used as the experiment material to evaluate the preservation effect of acidic electrolyzed water (AEW) treatment on the stored of P. emblica at room temperature. The fruits were respectively dipped in AEW with four different chlorine concentrations (ACC) viz., 30, 60, 90, 120 mg/L and 0 mg/L (distilled water, control) for 20 min. After the dipping treatment and dried for 1 h, the fruits were packed in low- density polyethylene film bag (50 fruits/bag) and stored at ambient temperature (25 ℃) with (90±1)% relative humidity. And the relevant indicators were measured every 3 days. The results showed that AEW treatment could contribute to lower the disease index, respiration rate and weight loss of P. emblica and maintain a higher rate of commercially acceptable fruit. Furthermore, the AEW treated fruits kept higher contents of total soluble solids (TSS), titratable acidity (TA) and vitamin C than the control fruits. The changes of surface color and texture on the treated P. emblica fruits were also slower than that on the control fruits. In conclusion, among the treatments, the 120 mg/L ACC treatment could greatly delay the occurrences of disease and senescence, and improve the storage behavior of P. emblica. This study offered a practical technique for keeping quality during storage.
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