Effects of Precooling on the Storage Quality and Peel Browning of Huangguan Pear

doi:10.7668/hbnxb.2008.06.036

Abstract

Abstract: Effects of precooling were studied on the storage quality and peel browning of Huangguan pear bagged with paper bags of grey outer and black inner and yellow outer and white inner.The results showed that the peel browning was more serious in bagged fruits than that of no bagging ones,and the more browning was found in fruits bagged with yellow outer and white inner bag.Precooling had no significant influence on TSS,but speeded up the downtrend of firmness,delayed the decrease of titratable acid of fruits and reduced the index of peel browning,especially for fruits bagged with yellow outer and white inner bag.Path coefficient analysis revealed that precooling affected peel browning by influencing phenol contents in no baggging fruits,POD activity in fruits bagged with grey outer and black inner bag and PPO activity in fruits bagged with yellow outer and white inner bag.

Key words: Precooling, Huangguan pear, Storage quality, Browning, Phenol

CLC Number:

S661.2

LI Li-mei, CHEN Feng-min, GUAN Jun-feng, JI Hua, FENG Yun-xiao, SUN Yu-long, GONG Xin-ming. Effects of Precooling on the Storage Quality and Peel Browning of Huangguan Pear[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2008, 23(6): 156-160. doi: 10.7668/hbnxb.2008.06.036.

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