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首页> 外文期刊>African Journal of Biotechnology >Effects of wax treatment on quality and postharvest physiology of pineapple fruit in cold storage
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Effects of wax treatment on quality and postharvest physiology of pineapple fruit in cold storage

机译：蜡处理对冷藏菠萝果实品质和采后生理的影响。

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Pineapple?(Ananas comosus?(L.) Merr.)?is an important fruit crop grown in tropical and subtropical areas. Cold storage is one of methods for prolonging postharvest storage life for pineapple fruit. A major problem of this method is that low temperature causes chilling injury symptoms in fruits and deterioration of their quality and nutritional values. This?study aimed to find a new way to effectively alleviate chilling injury and maintain fruit quality during cold storage. Thus, the effects of two types of waxing treatment (Sta-Fresh 2952 wax and Sta-Fresh 7055 wax) of pineapple fruits of cultivar‘Paris’ (a major cultivar for pineapple production) on alleviating chilling injury and their physiological responses during cold storage were examined. Sta-Fresh 2952 wax (60 g/l) was more effective in: (1) alleviating chilling injury, which delayed the changes in firmness, flesh color, weight loss and soluble protein content; (2) decreasing titratable acidity, total soluble solids, cell membrane permeability and malondialdehyde content when compared with those in control. This waxing also improved total sugars and the contents of ascorbic acid in pineapple fruits. These results suggested?that this treatment might be a useful technique to alleviate chilling injury and maintain fruit quality during cold storage.
机译：菠萝（Ananas comosus？（L。）Merr。）？是热带和亚热带地区重要的水果作物。冷藏是延长菠萝果实采后贮藏寿命的方法之一。该方法的主要问题是低温导致水果的冷害症状，并降低其品质和营养价值。本研究旨在寻找一种新的方法来有效减轻冷害并在冷藏期间保持水果品质。因此，“巴黎”（菠萝生产的主要品种）菠萝果实的两种打蜡处理（Sta-Fresh 2952蜡和Sta-Fresh 7055蜡）对减轻冷藏过程中的冷害及其生理响应的影响被检查。 Sta-Fresh 2952蜡（60克/升）在以下方面更有效：（1）减轻冷害，从而延缓了硬度，果肉颜色，体重减轻和可溶性蛋白质含量的变化; （2）与对照组相比，滴定酸度，总可溶性固形物，细胞膜通透性和丙二醛含量降低。这种打蜡还改善了菠萝果实中的总糖和抗坏血酸的含量。这些结果表明，这种处理方法可能是减轻冷害并在冷藏期间保持果实品质的有用技术。

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