Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting.Methods:The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative.Results:At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin C content among different treatments at 5, 28 and 42 days of storage were found, but no significant differences in other storage time. No significant difference in soluble solids and titratable acid contents among different treatments appeared. Among the treatment groups (treatment 1, treatment 2 and treatment 3), the weight loss rate, vitamin C content, soluble solid content and titratable acid content of orah fruit in treatment 2 were better than those in treatment 1 and 3. At room temperature, vitamin C content was significantly different among different treatments on the third day of storage. After 14 days of storage, the soluble solid content of treatment groups 1 and 2 was significantly different. On the 14th day of storage time, titratable acid content in treatment group 2 was significantly higher than that in treatment group 3. The contents of vitamin C, soluble solids and titratable acid in treatment group 2 were higher than those in other treatment groups, during most storage time.Conclusion:At 4 ℃, each preservative treatment has different degrees of preservation effect on orah fruits. 450 g/L midazamine +500 g/kg statin +100 g/kg 2,4-D+400 g/kg bellkute has better preservation effect on orah fruit.
Yican, Luo; Jinchao, Li; Tanyu, Lu; Yuangan, Kang; and Lilan, LU
"Effect of compound preservatives on Orah fruits storage quality,"
Food and Machinery: Vol. 38:
10, Article 25.
Available at: https://www.ifoodmm.cn/journal/vol38/iss10/25
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