Effects of Heat Pretreatment on Mume Fruits Qualities during Cold Storage

Abstract

Abstract: Mature-green mume fruits were treated with hot air at 30℃for 24 and 48 hours respectively,and cempared with untreatment as a control,and then stored for 50 days at 5℃where the chilling injury of mume fruit will be caused.The effects of heat pretreatment on reducing chilling injury and storage quality of mume fruits were investigated by essaying the changes of ethylene production,respiration rate and several chemical compounds of mume fruits during storage.The results showed that the treatment with 30℃-48h is effective in reducing chilling injury of fruit to some extent,but the changes of firnmess and fruit color are faster then those treated with both 30℃-24h and control,and the fruit decay is severe in only 36 days of storage.However, 30℃-24h treatment is effective in preventing occurrence of chilling injury of mume fruit,and is beneficial in keeping total pectin content and storage quality.The storage period of fruit treated with 30℃-24h is effective 50days,7days longer than the control.

Key words: heat pretreatment, mume fruit, chilling injury, quality

YU Xiao-Lin, XU Bu-Qian, LIANG Jia-Wei. Effects of Heat Pretreatment on Mume Fruits Qualities during Cold Storage[J]. FOOD SCIENCE, 2007, 28(5): 343-347.

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Effects of Heat Pretreatment on Mume Fruits Qualities during Cold Storage

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