Abstract:

The effect of different concentrations of β-aminobutyric acid on the prevention and control of postharvest blue mold of
Red Fuji apple was studied as well as the impact of β-aminobutyric acid combined with chitosan coating treatment on the storage
quality of apple. Results revealed that 0.75 g/L β-aminobutyric acid was the most effective treatment for the control of postharvest
blue mold while having almost no influence on respiration intensity, ethylene release rate soluble solids or titratable acid content
during storage of Red Fuji apple. However, β-aminobutyric acid treatment effectively delayed the reduction of firmness and
the increase of weight loss rate. β-aminobutyric acid treatment when combined with 1.5% of chitosan coating showed a better
preservative effect , and significantly inhibited changes in several physiological indexes during storage of Red Fuji apple.

Key words: apple fruit；&beta, -aminobutyric acid；chitosan；blue mold；storage quality