Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

Abstract:

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In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

Info:

Periodical:

Edited by:

Barry Tan

Pages:

244-250

DOI:

10.4028/www.scientific.net/AMM.108.244

Citation:

W. D. Bai et al., "Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat", Applied Mechanics and Materials, Vol. 108, pp. 244-250, 2012

Online since:

October 2011

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Price:

$35.00

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