Research Article | OPEN ACCESS
Effects of Micro-vacuum Storage on Post-harvest Physiological and Physicochemical Characteristics of Laiyang Pear (Pyrus bretschneideri Reld)
Mingcong Fan, Wenxiang Li, Xingkai Kou, Yanan Sun and Xinlei Hu
Food Science and Engineering College, Qingdao Agricultural University, Qingdao 266109, P.R. China
Advance Journal of Food Science and Technology 2016 10:726-734
Received: May ‎1, ‎2015 | Accepted: May ‎10, ‎2015 | Published: April 05, 2016
Abstract
The aim of this study was to compare the physiological and physicochemical characteristics of Laiyang pears after 40 days of storage at 3±1°C under both MV and CA storage systems. During the storage period, physiological and physicochemical characteristics of the fruits were evaluated at an interval of 8 days. The results showed that respiratory intensity, ethylene production, relative conductivity and malondialdehyde were decreased in fruits stored under MV storage systems. It could also inhibit the reduction of fruit weight loss, firmness, total soluble solids and titratable acidity. Compared to CA storage systems, MV storage systems have better ability to prolong the shelf life and to maintain the fruit quality of Laiyang pears.
Keywords:
Laiyang pear, micro-vacuum equipment, physiological characteristics, physicochemical characteristics,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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