Effects of Low-oxygen Storage on the Quality and Physiological Disorder of ‘Yali’ Pear
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Abstract:
To explore the effects of low-oxygen storage on the fruit quality and physiological disorder of ‘Yali’ pear, fruit quality, skin darkening, core browning and chilling injury of ‘Yali’ pear during cold storage (0 ℃) and shelf life (20 ℃), in 1%, 3%, 5% and 10% of O2 as well as in air (as the control), were examined. The results showed that the low-oxygen treatments (1%, 3%, 5% and 10% of O2) delayed the decrease of fruit hardness, inhibited the increase of soluble solid contents, and delayed the decreases of Vc content and titrable acid content. Compared with the control, the skin darkening index decreased by 38.81% (in 3% O2), 48.11% (in 5% O2) and 33.51% (in 10% O2), but increased by 7.74% in 1% O2. The core browning index was reduced by 51.64% and 39.31% in 5% and 10% O2, respectively, but increased by 44.43% in 1% O2. The treatments with 1% and 3% of O2 increased the chilling injury of the fruits, with the chilling injury index being 0.65 and 0.09, respectively, at Day 180. Further investigations revealed that the treatment with 3%, 5% and 10% of O2 delayed the decrease of the total phenolics content in the fruit core, and significantly inhibited the increases in the relative conductivity of the peel and the PPO activities of the fruit core. Comprehensive analysis showed that the treatment with 5% of O2 offered the greatest effects on keeping the storage quality and reducing physiological diseases of Yali pear.
