The Incidence of Superficial Scald in “Wujiuxiang” Pears (Pyrus Pyrifolia Cv. Wujiuxiang) during and after Controlled Atmosphere Storage

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• 作者：Limei Li ; Yufeng Xia ; Cailing Xu ; Jingang He and Junfeng Guan
• 刊名：Journal of Food Quality
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：39
• 期：3
• 页码：201-208
• 全文大小：413K
• ISSN：1745-4557

文摘

This work is aimed to assess the effect of the low temperature controlled atmosphere (CA) storage on reducing the incidence of fruit superficial scald in “Wujiuxiang” pears (Pyrus pyrifolia cv. Wujiuxiang). We set up four low temperature CA storage conditions with pCO₂ 0.03 kPa, 1 kPa, 3 kPa, 5 kPa, respectively, under pO₂ 3 kPa, and a control under normal air conditions with pCO₂ 0.03 kPa, pO₂ 21 kPa. During the low temperature storage and its subsequent period on-shelf, the incidence of superficial scald as well as the changes in fruit quality and biochemistry such as phenols, relative electrical conductivity, malondialdehyde, polyphenol oxidase and peroxidase activity were monitored and analyzed. Our results showed that low O₂ is the most important factor contributing to the reduced incidence of superficial scald during the low temperature CA storage. However, pCO₂ less than 3 kPa had no influence on the incidence of superficial scald but higher pCO₂ over 3 kPa caused CO₂ injury to the stored fruit. In conclusion, low pO₂ and pCO₂ less than 3 kPa under low temperature is likely the best CA conditions for reducing the incidence of superficial scald in “Wujiuxiang” pears.