Quality and physiological responses of Chinese bayberry fruit to storage temperature

• Published in: The journal of horticultural science & biotechnology 2010, Vol.85 (4), p.271-276
• Main Authors: Yang, Z.F., Cao, S.F., Jin, P., Zheng, Y.H.
• Format: Article
• Language: English
• ISSN: 1462-0316; 2380-4084
• DOI: 10.1080/14620316.2010.11512667

The effects of storage temperature on quality and physiological responses in Chinese bayberry fruit (Myrica rubra Sieb. and Zucc. cv. Wumei) were investigated. Freshly harvested bayberries were stored at 20°C, 10°C, or 1°C for 60 h, 5 d, or 14 d, respectively. The rates of respiration and ethylene production, fruit firmness, total sugars, organic acids, and total soluble solids (TSS) contents, total titratable acidity (TA), pH, relative electrical conductivity (REC), and polyphenol oxidase (PPO) activity of fruit were measured during storage. The results showed that the rates of respiration and ethylene production decreased during storage, and that their values were lowered significantly by decreasing the storage temperature. Low temperatures maintained higher TSS contents, TA, and fruit firmness and inhibited any increases in pH, REC, and PPO activity in bayberry fruit. There was a significant decline in citric acid and sucrose contents during storage, with a more rapid decrease occurring at higher temperatures. The data obtained indicate that cold storage is an effective way to maintain quality and chemical components in Chinese bayberry fruit.