Abstract: Objective: To investigate the preservative effect of Ginkgo biloba leaf extract combined with sodium ascorbate (D-VCNa) on fresh-cut Dangshan pear. Methods: Fresh-cut fruit pieces were pretreated with Ginkgo biloba extracts containing 0.25, 0.50, and 0.75 mg/mL flavonoids combined with 1% D-VCNa and then stored at 4 ℃. The changes in quality parameters such as respiration rate, weight loss rate, browning rate, VC content, hardness, peroxidase activity, relative conductivity, soluble solid content and pH during the process were measured to determine the optimal concentration of Ginkgo biloba leaf extract. Results: Pretreatment with each concentration of Ginkgo biloba leaf flavonoids combined with 1% D-VCNa mitigated the increase in respiration rate, weight loss rate and color difference, inhibited the decrease in VC content, hardness and soluble solid content (SSC), delayed the occurrence of browning and the appearance time of peak POD activity, and suppressed the increase in pH and relative conductivity during the subsequent storage. Conclusion: Ginkgo biloba leaf extract with 0.50 mg/mL flavonoids combined with 1% D-VCNa has the best preservative effect on fresh-cut Dangshan pear stored at low temperature, maintaining the storage quality and prolonging the storage life.

Key words: fresh-cut pear, Ginkgo biloba leaf extract, sodium ascorbate (D-VCNa), preservative effect