Effect of biological preservative paper on the storage quality of plum fruit

Authors

BA Liang-jie, Guiyang University, Guiyang, Guizhou 550005 , China
LUO Dong-lan, Guiyang University, Guiyang, Guizhou 550005 , China
JI Ning, Guiyang University, Guiyang, Guizhou 550005 , China
MA Chao, Guiyang University, Guiyang, Guizhou 550005 , China
WANG Rui, Guiyang University, Guiyang, Guizhou 550005 , China
CAO Sen, Guiyang University, Guiyang, Guizhou 550005 , China
WU Wen-neng, Guiyang University, Guiyang, Guizhou 550005 , China
LEI Ji-qin, Guiyang University, Guiyang, Guizhou 550005 , China

Abstract

Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, V_C content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the number of mold and yeast colonies. Moreover, the treatments could also maintain the fruit hardness, total soluble solids, and the contents of titratable acids and V_C. In summary, the natamycin treatment was better than that of ε-polylysine, which could maintain good storage quality and delay plum fruit senescence.

Publication Date

7-28-2020

First Page

140

Last Page

143,226

DOI

10.13652/j.issn.1003-5788.2020.07.029

Recommended Citation

Liang-jie, BA; Dong-lan, LUO; Ning, JI; Chao, MA; Rui, WANG; Sen, CAO; Wen-neng, WU; and Ji-qin, LEI (2020) "Effect of biological preservative paper on the storage quality of plum fruit," Food and Machinery: Vol. 36: Iss. 7, Article 29.
DOI: 10.13652/j.issn.1003-5788.2020.07.029
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/29

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