Effects of Temperatures on Storability of Postharvest Sweetsop Fruit

ACTA HORTICULTURAE SINICA ›› 2003, Vol. 30 ›› Issue (5): 571-573.

• 研究报告 • Previous Articles Next Articles

Effects of Temperatures on Storability of Postharvest Sweetsop Fruit

Chen Weihui¹;Zhang Fuping¹; Lin Dingxiong²;Ye Bicun¹

(¹ Department of Biology,Hanshan Teachers College,Guangzhou 521041, China;² Hemei country, Dongli county, Chenghai,Guangdong 515829, China)

Received:2002-12-23 Revised:2003-03-17 Online:2003-10-25 Published:2003-10-25

Abstract

Abstract: Sweetsop fruits after harvest were sensitive to storage temperature. At room temperature (26 -33 ℃) , the shelf-life of the fruit was only 3 days. With a decrease of storage temperature , the climacteric peaks of respiration and ethylene release of the fruits were delayed , and the cell membrane permeability and the activities of pectin nethylesterase in the pulp decreased. As a result , the shelf-life was extended to 15 days with a optimal storage
temperature of 10 ℃. Below 10 ℃, the fruit did not ripen completely and showed chilling injury. Activities of PPO, POD , SOD and CAT of harvested sweetsop were low , and all decreased rapidly before appearance of fruit softening.

Key words: Sweetsop, Temperature, Storability

CLC Number:

S 667

Chen Weihui;Zhang Fuping;Lin Dingxiong;Ye Bicun. Effects of Temperatures on Storability of Postharvest Sweetsop Fruit[J]. ACTA HORTICULTURAE SINICA, 2003, 30(5): 571-573.

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Effects of Temperatures on Storability of Postharvest Sweetsop Fruit

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