Changes in Shelf Life and Quality of Plum Fruit During Storage at High Temperatures

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  • スモモ果実の高温下における貯蔵性と品質の変化
  • スモモ カジツ ノ コウオンカ ニ オケル チョゾウセイ ト ヒンシツ ノ ヘ

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Abstract

Changes in shelf life and market quality such as flesh hardness, coloring and chemical composition of′Sordum′plum (Prunus salicina Lindl.) fruit during storage at 20, 25, 30, 35, 40°C and their combinations were investigated.<br>1. The fruit stored at 30°C kept the market quality for 14 days, that is 1.5 times longer than the fruit stored at 20°C.<br>At 35°C, softening and coloring of flesh and peel were hardly observed as at 30°C, at least within 7 days of storage. While at 40°C, the fruit kept market quality only for 3 to 4 days and then bacame soft and rotten.<br>2. The fruit stored at 20°C after holding at 30°C for 3 days ripened normally, and the quality was improved remarkably. The transfer to 20°C after holding at 30°C for 7 days could not improve the quality, but it was effective in extending shelf life.<br>The changes in respiration, flesh hardness and coloring of flesh and peel differed with the periods of holding at 30°C.<br>3. At 30°C, titratable acidity decreased rapidly at the beginning of the storage and lower than that at 20°C till 7 days of storage. But, the total sugar content was kept 1% higher at 30°C than 20°C till 11 days of storage.<br>When fruit were stored at 20°C after holding at 30°C for 3 and 7 days, the changes in sucrose and alanine content differed remarkably with the periods of holding at 30°C.

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