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1.
The underlying causes as well as chemical and biochemical alleviation for CO2-induced browning in apple fruit are poorly understood. Ascorbic acid (AsA) dynamics in ‘Braeburn,’ a susceptible cultivar, and ‘Gala’, a resistant cultivar, were evaluated during on-tree development and storage at 0.5 °C in air or controlled atmospheres (CA) containing 1 kPa O2 and 1, 3 or 5 kPa CO2. ‘Braeburn’ fruit treated with diphenylamine (DPA) was also stored for 1 month to determine effects on browning incidence and AsA concentration. ‘Braeburn’ apples had significantly higher (p ≤ 0.05) AsA levels than ‘Gala’ during on-tree development, and storage. No correlation between AsA and maturity/ripening indices for ‘Braeburn’ or ‘Gala’ was apparent. Histochemical localization of fruit AsA showed a staining intensity consistent with the quantity analytically determined, and showed that AsA is diffusely distributed throughout the cortex in both cultivars during on-tree development. During storage, AsA was localized to the periphery of brown tissue in ‘Braeburn’ and to the coreline and cortex proximal to the peel in ‘Braeburn’ and ‘Gala’ tissues. DPA decreased browning development during storage, however, no correlation between DPA treatment and AsA quantity in healthy or brown cortex tissue was observed. The results indicate AsA quantity alone is not an indicator of CO2 sensitivity in these two cultivars.  相似文献   

2.
The use of a heterologous fruit microarray system to identify differentially expressed genes between strawberry cultivars with different responses to 20 kPa CO2 (balance air) during storage has been evaluated. Specifically, a tomato cDNA microarray containing approximately 12,000 ESTs (representing 8700 unigenes) was hybridized with strawberry cDNA populations to compare gene expression differences between two cultivars: ‘Jewel’, a cultivar that accumulates acetaldehyde and ethanol in response to elevated CO2 during storage, and ‘Cavendish’ that does not accumulate these compounds under the same storage conditions. A set of 80 tomato gene sequences gave differential hybridization signals between the two strawberry cultivar probes when they were stored in CO2 for 48 h, suggesting homologous strawberry genes with differential expression. Within each cultivar, when RNA from fruit stored in air was compared with that from fruit stored in CO2, 168 sequences suggested differential expression in ‘Jewel’, but only 51 were differentially expressed in ‘Cavendish’ fruit. Strawberry genes with putative homologies to enzymes involved in cell wall metabolism, ethylene action and stress were implicated by the tomato array. This research not only demonstrates the usefulness of using a heterologous microarray platform from a model species (tomato) to study a complex process in strawberry, a crop of economic importance, for which genomic resources are still limited, but also provides a foundation for investigating the molecular basis of responses to elevated CO2 during strawberry postharvest storage.  相似文献   

3.
The effects of controlled atmospheres (CA) on respiration, ethylene production, firmness, weight loss, quality, chilling injury, and decay incidence of three commercially important cultivars of guava fruit were studied during storage in atmospheres containing 2.5, 5, 8, and 10 kPa O2 with 2.5, 5, and 10 kPa CO2 (balance N2) at 8 °C, a temperature normally inducing chilling injury. Mature light green fruit of cultivars, ‘Lucknow-49’, ‘Allahabad Safeda’ and ‘Apple Colour’, were stored for 30 days either in CA or normal air, and transferred to ambient conditions (25–28 °C and 60–70% R.H.) for ripening. CA storage delayed and suppressed respiratory and ethylene peaks during ripening. A greater suppression of respiration and ethylene production was observed in fruit stored in low O2 (≤5 kPa) atmospheres compared to those stored in CA containing 8 or 10 kPa O2 levels. High CO2 (>5 kPa) was not beneficial, causing a reduction in ascorbic acid levels. CA storage was effective in reducing weight loss, and maintaining firmness of fruit. The changes in soluble solids content (SSC), titratable acidity (TA), ascorbic acid, and total phenols were retarded by CA, the extent of which was dependent upon cultivar and atmosphere composition. Higher amounts of fermentative metabolites, ethanol and acetaldehyde, accumulated in fruit held in atmospheres containing 2.5 kPa O2. Chilling injury and decay incidence were reduced during ripening of fruit stored in optimal atmospheres compared to air-stored fruit. In conclusion, guava cultivars, ‘Lucknow-49’, ‘Allahabad Safeda’, and ‘Apple Colour’ may be stored for 30 days at low temperature (8 °C) supplemented with 5 kPa O2 + 2.5 kPa CO2, 5 kPa O2 + 5 kPa CO2, and 8 kPa O2 + 5 kPa CO2, respectively.  相似文献   

4.
Postharvest 1-MCP can maintain fruit quality and inhibit development of superficial scald, a physiological storage disorder found in apple fruit, but the extent of the inhibition can vary by cultivar. In this study, we investigated whether multiple applications of 1-MCP, which are now permitted by a label modification of the commercial 1-MCP product, SmartFresh™, might improve scald control. ‘Cortland’ and ‘Delicious’ apples were untreated, treated on the day of harvest with the antioxidant inhibitor of scald, diphenylamine (DPA), or with 1 μL L−1 1-MCP at different intervals after harvest. Treatment times (days) were 1, 4, 7, 1 + 4, 4 + 7, 1 + 4 + 7, 7 + 14, 7 + 28, 7 + 42, and 7 + 84. Internal ethylene concentrations (IECs), flesh firmness, and accumulations of α-farnesene and conjugated trienols (CTols) were measured at harvest, at the time of treatment, and at intervals during air storage at 0.5 °C for up to 36 weeks. Scald was completely inhibited by DPA and all 1-MCP treatments in ‘Delicious’. However, effective control of scald in ‘Cortland’ was obtained with 1-MCP treatments within the first 4 days of harvest, either alone or in combination. Scald control with delayed 1-MCP treatments resulted in poorer scald control that was comparable to that obtained with DPA. IECs and α-farnesene accumulation were similar in untreated and DPA treated fruit, but inhibited by 1-MCP. However, differences among 1-MCP treatments became more evident with increasing storage periods. Inhibition of IECs and α-farnesene accumulation was greater in fruit treated on days 1, 4, 1 + 4, 4 + 7, 1 + 4 + 7, than on day 7 alone. A second application of 1-MCP on day 14 to fruit treated on day 7 increased inhibition of IECs, α-farnesene and CTol accumulations, but increasing delays before the second 1-MCP treatment resulted in progressively less inhibition of these factors. Similar effects of treatment on IECs, α-farnesene and CTol accumulations were found for both cultivars, even though no scald was detected in treated ‘Delicious’ apples. The results indicate that initial 1-MCP treatments should be applied to faster ripening cultivars such as ‘Cortland’ within a few days of harvest.  相似文献   

5.
Physiological responses and fruit quality of ‘d’Anjou’ pear fruit from five orchard lots were evaluated after cold storage in air or controlled atmospheres (CA) with the O2 concentration based on assessment of fruit chlorophyll fluorescence (CF) or standard conditions (1.5 kPa O2). The pCO2 for all CA fruit was 0.5 kPa. Softening, acid loss, and peel degreening of all lots were delayed at one or more evaluation dates (2, 4, 6, 8 months) by previous storage at the CF pO2 compared with fruit stored in 1.5 kPa O2 or in air. Superficial scald developed on fruit previously stored in air but not on fruit stored in a CA. Pithy brown core developed on fruit from all lots stored at the CF pO2 and on fruit stored at 1.5 kPa in 3 of the 5 lots. Pithy brown core incidence decreased with advanced harvest maturity. Post-storage ethylene and CO2 production were in most instances lowest for fruit stored at the CF pO2. A significant relationship between fruit ethanol content and pithy brown core incidence was observed. Results indicate low pO2 storage based on CF monitoring slows fruit ripening relative to fruit stored at 1.5 kPa O2, prevents superficial scald development compared with fruit stored in air, however, development of pithy brown core in fruit stored at the CF pO2 was not accompanied by a change in CF.  相似文献   

6.
The effect of multiple 1-MCP treatments prior to the establishment of controlled atmosphere (CA) storage on the quality of ‘McIntosh’ and ‘Empire’ apples [Malus × sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] was investigated. Fruit were harvested on three occasions over a 1 week period, and at each harvest cooled overnight and 1-MCP applied the following day. Fruit from the first or second harvests were treated again or for the first time when fruit from each successive harvest was treated. CA conditions were established after the last 1-MCP treatment and fruit were stored for up to 8 months. Delays in 1-MCP application generally resulted in progressively higher internal ethylene concentrations (IECs) at the time of treatment and lower firmness both at the time of treatment and after storage. Multiple 1-MCP applications kept IECs low and maintained firmness compared with single applications that were applied after 4 d. For ‘McIntosh’, external CO2 injury was more prevalent after storage if fruit were treated without delays after harvest for earlier harvests while later harvests were less affected. For ‘Empire’, flesh browning was more prevalent in fruit from later harvests and 1-MCP treated fruit had higher levels than untreated fruit. Either early 1-MCP treatment or multiple treatments reduced senescent breakdown in ‘McIntosh’, and core browning and greasiness in ‘Empire’.  相似文献   

7.
In order to examine the influence of preharvest nitric oxide (NO) treatment on ethylene biosynthesis and soluble sugar metabolism in ‘Golden Delicious’ apples, apple trees were sprayed with 50 μM sodium nitroprusside (SNP) (a donor of NO) 14 days before harvest. The results indicated that preharvest SNP treatment can increase the NO content and the NOS activity in apple fruit, therefore, delay the accumulation of ethylene due to its inhibition on the activities of 1-aminocyclopropane-1-carboxylate synthase (ACS) and 1-aminocyclopropane-1-carboxylate oxydase (ACO). Fructose is the main sugar in ‘Golden Delicious’ apple. The synthesis of sucrose was stimulated and the decomposition of sucrose was inhibited by this treatment, thus causing the accumulation of sucrose. We can draw a conclusion that pre-harvest SNP (50 μM) treatment can increase the NO content of fruit during storage, while higher NO content can further regulate fruit ripening through its effect on ethylene and sugar metabolism in ‘Golden Delicious’ apple fruit during storage at 18 °C.  相似文献   

8.
‘Skin burning’ of ‘Cameo’ apples resulting in poorly colored fruit can occur in storage under high CO2 condition. To elucidate possible reasons for this physiological disorder, we assessed the differential expression of polyphenol-related genes. Poorly colored and well-colored mature ‘Cameo’ apples were stored under either high (3%) or low (0.7%) CO2 levels, both in combination with 1% O2, and monitored for seven months for ‘skin burning’. Samples were obtained by the end of storage period, and qPCR analyses were conducted using gene specific primers. We found expression levels of chalcone synthase (MdCHS), chalcone isomerase (MdCHI), anthocyanidin synthase (MdANS), flavonol synthase (MdFLS), dihydroflavonolreductase (MdDFR), and leucoanthocyanidinreductase (MdLAR1) genes to be substantially higher in well-colored compared to poorly colored apples. The delay in establishing the stressful controlled atmosphere (CA) storage condition (3% CO2 level) led to significantly higher expression levels of MdLAR1, MdCHI, anthocyanidinreductase (MdANR) and flavanone 3-hydroxylase (MdF3H), which may explain the lower incidence of ‘skin burning’ by delayed CA fruit. On the other hand, after seven months in storage, the expression levels of phenylalanine ammonia-lyase (MdPAL), MdCHS, MdCHI, MdDFR, MdFLS, and MdF3H, were significantly higher in poorly colored injured apples, which reflect a feedback mechanism to synthesize more polyphenols to counteract the stressful storage condition.  相似文献   

9.
Standard quality parameters, consumer acceptability, emission of volatile compounds and ethylene production of ‘Mondial Gala®’ apples (Malus × domestica Borkh.) were determined in relation to storage atmosphere, storage period and shelf-life period. Fruit were harvested at the commercial date and stored in AIR (21 kPa O2:0.03 kPa CO2) or under three different controlled atmospheres (CAs): LO (2 kPa O2:2 kPa CO2), ULO1 (1 kPa O2:1 kPa CO2), or ULO2 (1 kPa O2:2 kPa CO2). Fruit samples were analysed after 12 and 26 weeks of storage plus 1 or 7 d at 20 °C.Apples stored in CA maintained better standard quality parameters than AIR-stored fruit. The volatile compounds that contributed most to the characteristic aroma of ‘Mondial Gala®’ apples after storage were butyl, hexyl and 2-methylbutyl acetate, hexyl propanoate, ethyl butanoate, ethyl hexanoate, ethyl, butyl and hexyl 2-methylbutanoate. Data obtained from fruit analysis were subjected to principal component analysis (PCA). The apples most accepted by consumers showed the highest emission of ethyl 2-methylbutanoate, ethyl hexanoate, tert-butyl propanoate and ethyl acetate, in addition to the highest titratable acidity and firmness values.  相似文献   

10.
A hand-held instrument (DA Meter, Sinteleia, Bolonga, Italy) which measures chlorophyll nondestructively and gives an IAD index (index of the absorption difference between 670 and 720 nm), was used to measure quality attributes of three cultivars of apples. A preharvest study conducted in a ‘Starking’ apple orchard found determination coefficients of r2 values of 0.79 to 0.64 between the IAD index and starch levels, firmness, TSS and TA of fruit. Three orchards of ‘Starking’, ‘Granny Smith’ and ‘Pink Lady’ apples were sampled during commercial harvest and the apples held in air storage for up to six months. The IAD index measured either at harvest or at removal from storage was correlated with TSS, TA and firmness of the apples. The r2 values were best for TSS (0.76) and poorest for firmness (0.51). Moreover, the measurement at harvest and at removal from storage gave similar prediction coefficients for quality attributes. This measurement can be used to sort at harvest for different quality classes after storage, or at removal from storage for different marketing classes.  相似文献   

11.
The efficacy of three methods of applying ethanol to prevent storage decay was tested on two cultivars of table grapes, ‘Superior’ and ‘Thompson Seedless’. Ethanol was applied by: (1) dipping grapes in 50% ethanol for 10 s followed by air drying before packaging; (2) placing a container with a wick and 4 or 8 ml ethanol/kg grapes inside the package; (3) applying 4 or 8 ml ethanol/kg grapes to paper and placing this paper above the grapes in the package. The grapes were stored for 6 or 8 weeks at 0 °C and assessed after an additional 3 days at 20 °C. All methods of application controlled decay as well as or better than a SO2-releasing pad. The ethanol impregnated paper caused high levels of berry browning, perhaps because of high levels of acetaldehyde inside the package. However, the taste of the berries was not impaired by any of the ethanol applications. The taste of ‘Thompson Seedless’ grapes stored for 8 weeks in modified atmosphere storage was affected by CO2 levels above 7%. Some methods of applying ethanol used here show promise as alternatives to SO2 to prevent decay of grapes during storage while maintaining fruit quality.  相似文献   

12.
Standard quality parameters, consumer acceptability, emission of volatile compounds and ethylene production of ‘Mondial Gala®’ apples (Malus × domestica Borkh.) were determined in relation to storage atmosphere, storage period and shelf-life period. Fruit were harvested at the commercial date and stored in AIR (21 kPa O2:0.03 kPa CO2) or under three different controlled atmospheres (CAs): LO (2 kPa O2:2 kPa CO2), ULO1 (1 kPa O2:1 kPa CO2), or ULO2 (1 kPa O2:2 kPa CO2). Fruit samples were analysed after 12 and 26 weeks of storage plus 1 or 7 d at 20 °C.Apples stored in CA maintained better standard quality parameters than AIR-stored fruit. The volatile compounds that contributed most to the characteristic aroma of ‘Mondial Gala®’ apples after storage were butyl, hexyl and 2-methylbutyl acetate, hexyl propanoate, ethyl butanoate, ethyl hexanoate, ethyl, butyl and hexyl 2-methylbutanoate. Data obtained from fruit analysis were subjected to principal component analysis (PCA). The apples most accepted by consumers showed the highest emission of ethyl 2-methylbutanoate, ethyl hexanoate, tert-butyl propanoate and ethyl acetate, in addition to the highest titratable acidity and firmness values.  相似文献   

13.
‘Golden Delicious’ apples were wound-inoculated with Penicillium expansum and treated with various combinations of sodium bicarbonate and two antagonists (Metschnikowia pulcherrima, Cryptococcus laurentii), and then stored in air or controlled atmosphere (CA = 1.4 kPa O2 and 3 kPa CO2) for 2 or 4 months at 1 °C. The antagonists survived and their populations increased during both air and CA storage. The antagonists alone reduced blue mold but were more effective when combined. Sodium bicarbonate tended to reduce lesion size when used with these antagonist, either when they were used alone or combined. Storage under CA conditions also increased the effectiveness of both antagonist, when used alone or in combination. The only treatment that completely eliminated P. expansum-incited decay was the combination of the two antagonists and sodium bicarbonate on fruit stored under CA conditions. The proper combination of alternative control measures can provide commercially acceptable long-term control of fruit decay and could help reduce our dependency on fungicides.  相似文献   

14.
Harvested leaves of Chinese chive were stored in 0, 1 or 3% O2 (balance N2), or air for 7 days at 20 °C to determine the effects of low O2 atmospheres on their physiology and quality. Leaf yellowing was visible at day 5 in air, whereas low O2 treatment delayed yellowing and retarded chlorophyll and protein degradation that accompanied leaf senescence. The respiration rates of leaves stored at low O2 atmospheres were substantially lower than those of the control during storage. However, at 0% O2, undesirable off-odors were induced and visible anaerobic injury appeared in stored leaves, presumably due to a high accumulation of acetaldehyde and ethanol in the tissue. The contents of acetaldehyde and ethanol were very low during storage at 1% O2, 3% O2, or air. At 0% O2, ethanol and to a lesser extent acetaldehyde, rapidly accumulated in the leaf tissue. Pyruvate decarboxylase (PDC) activity greatly increased in leaves exposed to 0 or 1% O2, while its activity in leaves exposed to 3% O2 was only slightly higher than that of the control. Alcohol dehydrogenase (ADH) activity greatly increased in leaves exposed to 1 or 3% O2, while its activity in leaves exposed to 0% O2 was only slightly higher than that of the control. The activity of ADH was about 250 times that of PDC during storage. Changes in ADH isozymes correlated well with changes in ADH activity. The potential for using low O2 atmospheres to help in maintaining the quality of Chinese chive leaves is discussed.  相似文献   

15.
Blueberries are highly perishable and therefore it is necessary to develop strategies to increase their storage life. Two rabbiteye cultivars (‘Centurion’ and ‘Maru’) were stored at 1.5 °C in either regular air or controlled atmosphere (2.5 kPa O2 + 15 kPa CO2) for up to 6 weeks. Measurements of firmness, soluble solids content, titratable acidity, weight loss, shrivel and blemishes were combined with determinations of antioxidant activities and total phenolic content. Weight loss and shrivel were not affected by storage atmosphere or storage duration. After 28 days, controlled atmosphere storage resulted in only half as much blemished fruit compared with storage in regular air. Additionally, fungal development in ‘Maru’ fruit was minimised by controlled atmosphere storage.Water-soluble extracts from ‘Centurion’ fruit had higher antioxidant activities and total phenolic content than those from ‘Maru’ fruit at harvest and after storage in regular air and controlled atmosphere. The highest increases in antioxidant activity and total phenolic content occurred during the additional 6 days of shelf-life at 20 °C.  相似文献   

16.
Most sweet cherries produced in the US Pacific Northwest and shipped to distant markets are often in storage and transit for over 3 weeks. The objectives of this research were to study the effects of sweet cherry storage O2 and CO2 concentrations on the respiratory physiology and the efficacy of modified atmosphere packaging (MAP) on extending shelf life. Oxygen depletion and CO2 formation by ‘Bing’ and ‘Sweetheart’ cherry fruit were measured. While respiration rate was inhibited linearly by reduced O2 concentration from 21% to 3–4% at 20 °C, it was affected very little from 21% to ∼10% but declined logarithmically from ∼10% to ∼1% at 0 °C. Estimated fermentation induction points determined by a specific increased respiratory quotient were less than 1% and 3–4% O2 for both cultivars at 0 and 20 °C, respectively. ‘Bing’ and ‘Sweetheart’ cherry fruits were packaged (∼8 kg/box) in 5 different commercial MAP box liners and a standard macro-perforated polyethylene box liner (as control) and stored at 0 °C for 6 weeks. MAP liners that equilibrated with atmospheres of 1.8–8.0% O2 + 7.3–10.3% CO2 reduced fruit respiration rate, maintained higher titratable acidity (TA) and flavor compared to control fruit after 4 and 6 weeks of cold storage. In contrast, MAP liners that equilibrated with atmospheres of 9.9–14.4% O2 + 5.7–12.9% CO2 had little effect on inhibiting respiration rate and TA loss and maintaining flavor during cold storage. All five MAP liners maintained higher fruit firmness (FF) compared to control fruit after 6 weeks of cold storage. In conclusion, storage atmospheres of 1.8–14.4% O2 + 5.7–12.9% CO2 generated by commercial MAP, maintained higher FF, but only the MAP with lower O2 permeability (i.e., equilibrated at 1.8–8.0% O2) maintained flavor of sweet cherries compared to the standard macro-perforated liners at 0 °C. MAP with appropriate gas permeability (i.e., equilibrated at 5–8% O2 at 0 °C) may be suitable for commercial application to maintain flavor without damaging the fruit through fermentation, even if temperature fluctuations, common in commercial storage and shipping, do occur.  相似文献   

17.
The postharvest life and flavor quality of three strawberry (Fragaria x ananassa D.) cultivars (Aromas, Diamante and Selva) kept at 5 °C in air or air+20 kPa CO2 for up to 15 days were investigated. ‘Diamante’ and ‘Selva’ had better flavor quality than ‘Aromas’ strawberries, as indicated by levels of titratable acidity and total soluble solids, organic acids, sugars and some aroma compounds and by a consumer preference test. Flesh firmness was maintained in ‘Aromas’ and increased in ‘Diamante’ and ‘Selva’ strawberries during storage at 5 °C in both air and air+20 kPa CO2. Fruit color was not affected by CO2 treatments. The postharvest life based on appearance was 7, 9 and 9 days for ‘Aromas’, ‘Diamante’ and ‘Selva’ fruits stored in air and it was extended by 2, 2 and 4 days, respectively, by the CO2-enriched atmosphere. However, the level and proportion of flavor components (sugars, organic acids, aroma compounds) and fermentative metabolites, as well as the results of sensory evaluations, indicated that the flavor life was shorter than postharvest life based on appearance in ‘Aromas’ fruit stored in air (5 vs. 7 days) and in CO2-stored ‘Aromas’ (7 vs. 9 days) and ‘Selva’ (11 vs. 13 days) fruit. ‘Selva’ and ‘Diamante’ strawberries retained their flavor quality during storage at 5 °C in air for 9 days and CO2-stored ‘Diamante’ fruit for 11 days.  相似文献   

18.
Mature green banana (Musa sapientum L. cv. Cavendish) fruit were stored in 0.5%, 2%, or 21% O2 for 7 days at 20 °C before ripening was initiated by ethylene. Residual effects of low O2 storage in mature green fruit on ripening and ester biosynthesis in fruit were investigated during ripening for up to 6 d at 20 °C. Concentrations of ethanol in mature green fruit did not change during storage in both 21% and 2% O2 atmospheres, but increased in fruit stored in 0.5% O2. The activities of alcohol dehydrogenase (ADH) in 2% and 21% O2 atmospheres remained very low throughout the storage period, but significantly increased with 0.5% O2. After transferring fruit to regular air and trigging ripening with ethylene, yellowing of peel, fruit softening and hydrolysis of starch in fruit stored in low O2 atmospheres were slower than in the control. Fruit stored in low O2 also showed a delayed onset of the climacteric peak. The activities of ADH were lower in the low O2 stored fruit than in the control fruit. Productions of ethyl acetate, isoamyl acetate, and isobutyl acetate were remarkably suppressed by low O2 storage. Alcohol acetyltransferase activity increased gradually with storage time in all treatments, being significantly lower in fruit with low O2 pretreatments. The results indicate that low O2 plus room temperature storage can extend storage life of bananas with the sacrifice of a low production of ester volatiles.  相似文献   

19.
The effects of different modified atmosphere packaging (MAP) on antioxidant compounds and storage quality of ‘Hicrannar’ sweet pomegranates were investigated during long term storage. Pomegranates were harvested at the commercial harvest stage and packed in two different types of MAP (MAP1 and MAP2). After packaging, all fruit were stored at 6 °C and 90–95% RH for 120 days, then removed from storage for different quality analyses. Some fruit were kept at 20 °C for 3 days to simulate a period of shelf-life. Fruit weight loss, decay index, skin color, total titratable acidity, total soluble solids content, total phenolics, total anthocyanins and antioxidant activity were determined. Internal atmospheres created by the MAP were periodically assessed during cold storage, and CO2 concentrations increased and O2 concentrations decreased inside the MAP. MAP significantly reduced weight loss after both 120 days of cold storage and shelf-life. MAP2 was the most effective packaging in reducing weight loss. Storage of pomegranates in MAP also reduced decay and the decay index, and maintained visual appearance compared to control fruit. During storage, a decrease in L* and C* values and an increase in h° values were observed in all treatments. However, fruit stored in MAP2 had higher L*, C* and lower h° values than in other treatments. Titratable acidity and total soluble solids decreased after cold storage and shelf-life, and no significant differences among treatments were found. Total phenolics, total anthocyanin contents and antioxidant activity increased during the storage period in control fruit.  相似文献   

20.
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