Physiological Comparison of Plum Fruit Quality at Different Storage Temperatures
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Abstract:
To explore the suitable postharvest storage temperatures of two plum fruits, “FTL” and “KXL”, their appearance and intrinsic quality indices were measured at 0, 2, and 4 ℃ . The results showed that low temperatures could contribute to the maintenance of plum fruit hardness to a greater extent while concurrently mitigating respiration, thus maintaining overall fruit quality. Among them, the soluble solids of “FTL” accumulated rapidly at 4 ℃ and the respiration rate increased. The color turned from green to yellow, resulting in a loss of market value. However, temperatures of 0 and 2 ℃ effectively inhibited the respiration rate of“ FTL” and delayed the consumption of nutrients, but the weight loss of the fruit was pronounced at 2 ℃, superoxide dismutase activity at the early storage stage was significantly lower than that at 0 ℃, which was conducive to maintaining favorable color and delaying the decrease in hardness, inhibiting the weight loss rate, and increasing the content of soluble solids. During the storage process of“ KXL”, the decrease in fruit hardness and the soluble solid content was relatively stable at all three temperatures, but 0 ℃ was more favorable than 2 and 4 ℃ for maintaining fruit hardness, slowing down the weight loss rate, increasing the respiration rate, and accumulating malondialdehyde and hydrogen peroxide. The color of the fruit remained favorable at 0 ℃; however, the fruit lost its unique color in the later stage of storage at 2 and 4 ℃ . In summary, 0 ℃ storage was conducive to maintaining the appearance and intrinsic quality of “FTL” and “KXL”, thereby extending the shelf life.
