Effects of Harvesting Date on Chilling Injury of Chinese Olive Fruits during Cold Storage

doi:10.7506/spkx1002-6630-201622039

Abstract

Abstract: This study investigated effects of seven harvesting dates, which were designated as harvesting maturities Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, Ⅵ, and Ⅶ, on chilling injury of ‘Tanxiang’ Chinese olive (Canarium album (Lour.) Raeusch cv. Tanxiang) fruits during storage at (2 ± 1) ℃ and 85%–90% relative humidity (RH). During storage, chilling injury index, pericarp browning index, healthy fruit percentage, weight loss, respiration rate, relative cell membrane leakage rate, hue angle value of fruit surface, pericarp chlorophyll content, and the contents of total soluble solids, titratable acid, total soluble sugar and reducing sugar in pulp were determined. The results showed that compared with the harvesting maturities Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅵ, and Ⅶ, the harvesting maturity Ⅴ could maintain lower chilling injury index, pericarp browning index, and weight loss and higher healthy fruit percentage, reduce respiratory rate and respiratory peak, and retard the increase in relative cell membrane leakage rate. In addition, the harvesting maturity Ⅴ could maintain higher hue angle value of fruit surface, higher chlorophyll content in pericarp, and higher total soluble solids, titratable acid, total soluble sugar and reducing sugar in pulp during the middle and late storage stages. From these results, it can be concluded that the harvesting maturity Ⅴ could be used as the optimum harvesting maturity for alleviating chilling injury of ‘Tanxiang’ Chinese olive fruits during cold storage.

Key words: Chinese olive (Canarium album (Lour.) Raeusch), fruit, harvesting date, cold storage, storage quality, chilling injury

CLC Number:

Kong Xiangjia, Zhou He, Lin Hetong,*, Lin Yifen, Chen Yihui, WANG Hui,. Effects of Harvesting Date on Chilling Injury of Chinese Olive Fruits during Cold Storage[J]. FOOD SCIENCE, 2016, 37(22): 255-262.

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