Effect of Film Package with High Carbon Dioxide Permeability on Storage Quality and Physiological Properties of  Xueqing, Pear

doi:10.7506/spkx1002-6630-201110058

Abstract

Abstract: In this study, Xueqing pear was packed in film package with high carbon dioxide permeability and stored at (0 ± 0.5) ℃. The changes of respiration intensity, firmness, content of total soluble solid, titratable acid, vitamin C (VC), malondialdehyde (MDA) and polyphenol oxidase (PPO) activity during storage were investigated. Results indicated that Xueqing pear was climacteric fruit. Film package with high carbon dioxide permeability delayed the appearance of respiration peak, the increase of PPO activity and reduced MDA content, and thus alleviated the senescence of the fruits. Meanwhile, this package significantly alleviated the decrease of firmness, TA content and VC content, the increase of TSS. Film package with high carbon dioxide permeability could be a good candidate for keeping the post-harvest quality and flavour of Xueqing pear and provided longer storage life.

Key words: Xueqing pear, film with high carbon dioxide permeability, cold storage, physiology, quality

CLC Number:

TS207.3

LI Jing，ZHANG Zi-de，ZHANG Xiao-na，WANG Lei，ZHANG Zhen-liang. Effect of Film Package with High Carbon Dioxide Permeability on Storage Quality and Physiological Properties of Xueqing, Pear[J]. FOOD SCIENCE, 2011, 32(10): 252-255.

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Effect of Film Package with High Carbon Dioxide Permeability on Storage Quality and Physiological Properties of Xueqing, Pear

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