Abstract:

To clarify the optimal harvesting period and storage temperature for the Venus apple fruit used for storage.The effects of three harvesting periods combined with three precise storage temperatures on fruit quality,anti-browning and preservation of Venus gold apple during 20 ℃ shelf life after cold storage were studied. The results showed that harvesting period Ⅰ(relatively early harvest)combined with storage at-1.5 ℃ (relatively low temperature)could maintain high fruit firmness,but the soluble solid content (SSC)of fruit was low,the taste and flavor of fruit were poor,and different degrees of browning of skin,heart and flesh appeared during shelf life. When harvested at period Ⅲ (relatively late),stored at 3 ℃ (relatively high temperature)until January 20,the fruit had high SSC,good taste and flavor. However,when stored at 20 ℃ for 24 h and stored on the shelf for 7 days,the fruit flesh was spongy and severely browning. The results showed that compared with-1.5 and 3.0 ℃,0 ℃ maintained higher firmness,SSC,titratable acid (TA)and ascorbic acid contents,and better maintained fruit chlorophyll fluorescence activity,and delayed fruit senescence. For the same storage temperature,the contents of TA and ascorbic acid in the fruits of harvest period Ⅱ were higher than those of harvest period Ⅰ and Ⅲ. The comprehensive analysis showed that the harvest period Ⅱ and Ⅲ combined with 0,3 ℃ could maintain the good merchantability and intrinsic quality of Venus gold apple stored in the medium and short term. For the Venus gold apple with medium and long-term storage,the harvest period Ⅱ combined with 0 ℃ accurate temperature storage could not only effectively inhibit fruit browning,slow fruit softening and senescence,but also maintain good flavor and quality of fruit during shelf life.

Key words: Venus gold apple, Harvest period, Precise temperature control, Storage quality, Browning