Articles
EFFECTS OF GLYCINE BETAINE ON LOQUAT FRUIT QUALITY DURING COLD STORAGE
Article number
1092_20
Pages
131 – 137
Language
English
Abstract
The effects of various concentrations (1, 5, 10, 20 mmol L-1) of glycine betaine (GB) on flesh internal browning (IB), firmness, extractable juice, total soluble solid (TSS), titratable acidity (TA), total phenolic (TP) and total flavonoid (TF) content were investigated in loquat (Eriobotrya japonica Lindl. Jiefangzhong) fruits during cold storage.
The results showed that all GB treatments effectively reduced internal browning, inhibited firmness increasing, and maintained high levels of extractable juice.
Loquat fruits treated with 10 mmol L-1 GB had the lowest value of IB and firmness, and the highest value of extractable juice among all treatments.
TSS and TA content in loquats decreased gradually during cold storage.
All GB treatments significantly prevented decrease of TSS content compared to control, and treatment of 10 mmol L-1 GB had the best effect at the end of storage.
However, little effect was found in TA content between control and treatments.
In addition, higher levels of TP and TF were found in 10 and 20 mmol L-1 GB fruits compared to control fruits.
These results suggested that 10 mmol L-1 of GB is the most appropriate concentration to reduce IB and maintain fruit quality parameters.
The treatment of GB could be a useful technique to alleviate chilling injuries and maintain quality of loquat fruit, which could be commercially applied by the postharvest loquat industry.
The results showed that all GB treatments effectively reduced internal browning, inhibited firmness increasing, and maintained high levels of extractable juice.
Loquat fruits treated with 10 mmol L-1 GB had the lowest value of IB and firmness, and the highest value of extractable juice among all treatments.
TSS and TA content in loquats decreased gradually during cold storage.
All GB treatments significantly prevented decrease of TSS content compared to control, and treatment of 10 mmol L-1 GB had the best effect at the end of storage.
However, little effect was found in TA content between control and treatments.
In addition, higher levels of TP and TF were found in 10 and 20 mmol L-1 GB fruits compared to control fruits.
These results suggested that 10 mmol L-1 of GB is the most appropriate concentration to reduce IB and maintain fruit quality parameters.
The treatment of GB could be a useful technique to alleviate chilling injuries and maintain quality of loquat fruit, which could be commercially applied by the postharvest loquat industry.
Publication
Authors
T.M. Shan, Y.J. Sun, P. Jin, J. Xu, Y.H. Zheng
Keywords
Eriobotrya japonica, loquat, glycine betaine, internal browning, flavonoids, flesh firmness
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