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

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.