Low-temperature storage is currently the most widely employed preservation method, however, loquat is susceptible to chilling injury in low-temperature environment.Therefore, this study aimed to investigate the effect of different gradient precooling combined with low-temperature storage (11→8 ℃, 11→8→5 ℃, 11→8→5→2 ℃) on the storage quality of Dawuxing loquat compared to a control group at normal temperature (20 ℃).Results showed that the 11→8→5 ℃ treatment significantly maintained the desirable appearance of loquat fruits, effectively inhibited the increase of browning degree, hardness, and lignin and malondialdehyde contents.Moreover, it prevented a decrease in soluble solid, titritable acidity, ascorbic acid, and juice percentage in fruits.Additionally, this treatment kept the ·O-2 production rate and the content of H2O2 at a low level, inhibited the increase of the activities of phenylalamine ammonia lyase and polyphenol oxidase, but maintained the high activities of superoxide dismutase and ascorbate peroxidase.Consequently, the 11→8→5 ℃ treatment can effectively prolong the storage life of loquat, avoid chilling injury, and maintain good postharvest quality.This study aims to explore the feasibility of combining gradient precooling with low-temperature storage for loquat preservation while providing theoretical basis and technical support for postharvest storage practices.
ZHENG Xianrong
,
XIAN Shuang
,
XIE Honglin
,
YANG Shuang
,
WANG Yushi
,
HE Shaolin
,
ZHANG Xinmei
,
LUO Jiacheng
,
WU Siyang
,
MOU Chunling
,
LUO Man
,
CHEN Anjun
. Effect of gradient precooling combined with low-temperature storage on postharvest quality of Dawuxing loquats[J]. Food and Fermentation Industries, 2024
, 50(22)
: 254
-260
.
DOI: 10.13995/j.cnki.11-1802/ts.038167
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