Effect of Different Preservative Paper on the Quality and Physiological Characteristics of Loquat Fruits during Shelf Life

CAO Sen; MA Chao; BA Liangjie; JI Ning; WANG Rui; JIANG Pan; TAN Guoxia

doi:10.13386/j.issn1002-0306.2020040216

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 272-276. > DOI: 10.13386/j.issn1002-0306.2020040216

CAO Sen, MA Chao, BA Liangjie, JI Ning, WANG Rui, JIANG Pan, TAN Guoxia. Effect of Different Preservative Paper on the Quality and Physiological Characteristics of Loquat Fruits during Shelf Life[J]. Science and Technology of Food Industry, 2021, 42(3): 272-276. DOI: 10.13386/j.issn1002-0306.2020040216

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Effect of Different Preservative Paper on the Quality and Physiological Characteristics of Loquat Fruits during Shelf Life

CAO Sen^1,2,
MA Chao^1,2,
BA Liangjie^1,2,
JI Ning^1,2,
WANG Rui^1,2, ,,
JIANG Pan^1,2,
TAN Guoxia^1,2

1. Guiyang University, Guiyang 550005, China;
2. Guizhou Engineering Research Center for Fruit Processing, Guiyang 550005, China

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Received Date: April 19, 2020
Available Online: February 02, 2021

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Abstract

Abstract

The work aimed to investigate the effect of different preservative paper on the quality and physiological characteristics of loquat fruits during shelf life."Dawuxing" loquat fruits were used different preservative paper(500 mg·L^-1 Natamycin,500 mg·L^-1 ε-Polylysine,500 mg·L^-1 chlorine dioxide)after harvest. The four groups of fruits were stored at normal atmospheric temperature(20±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that:Compared with the control(CK),the different preservative paper could inhibition the increase of loquat fruits decay rate and weight loss rate,delay the decrease of V_C content,titratable acid content and soluble solids content,reduce the respiration rate and ethylene production rate of loquat fruit. The PPO activity and POD activity were effectively maintained. The decay rates of loquat fruits in groups CK,Natamycin,ε-Polylysine and chlorine dioxide were 27.45%,22.56%,18.76% and 14.62%,respectively after storage for 12 days. The effect of chlorine dioxide preservative paper was better than that with natamycin and ε-Polylysine.The best preservation method is chlorine dioxide preservative paper,which can be used for loquat fruits preservation.
- loquat fruits,
- preservative paper,
- shelf life,
- quality,
- physiological characteristics

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