Effects of Different Storage Temperature on the Fruit Quality, Physiology and Peel Color of ‘Zihonglong’ Pitaya in Guizhou Province
YUAN Qifeng1, YAN Jiawen1, ZHANG Lyuping1, JIAN Xuequn2, YAO Benlan3, LUO Deshui3, SU Zhou2, MA Yuhua1
1. Institute of Pomology Science, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China;
2. Luodian Fruit Industry Development Office, Luodian 550100, China;
3. Luokun Agricultural Technical Service Center of Luodian County, Luodian 550100, China
[Purpose] The objective of this study was to optimize the storage conditions of pitaya(Hylocereus undulatus ‘Zihonglong’) and to provide a reference for pitaya storage and fresh-keeping technology.[Method] Storage experiments were performed with commercially mature ‘Zihonglong’ pitaya fruits using two storage methods, including room temperature storage (25℃, air conditioner), low temperature storage (5℃, in the incubator), and sampled once every two days.[Results] The respiratory intensity was inhibited and the relative permeability was reduced in low temperature storage condition. The contents of total sugar, total acid and Vc in fruit at low temperature changed slower than room temperature, which could keep the quality and flavor of fruit during storage. The change of L* value in low temperature was slower than that at room temperature, while the a*, b* and C* value showed the opposite trends. Under the low temperature condition, the fruit brightness was reduced, but the color of the skin was maintained.[Conclusion] This study demonstrated that the storage effects is better in low temperature storage condition(5℃).
YUAN Qifeng, YAN Jiawen, ZHANG Lyuping, JIAN Xuequn, YAO Benlan, LUO Deshui, SU Zhou, MA Yuhua.Effects of Different Storage Temperature on the Fruit Quality, Physiology and Peel Color of ‘Zihonglong’ Pitaya in Guizhou Province[J] Journal of Yunnan Agricultural University, 2017,V32(4): 691-696