| Peel browning is the main quality defects of huangguan pear during postharvest storage period. This paper studied the influence of different concentration of methyl jasmonate, hydrogen peroxide, abscisic acid and citric acid on quality maintenance of postharvest Huangguan pear. The results showed that:(1) The treatment with MeJA could effectively inhibit the peel browning of postharvest Huangguan pear during storage time. It could keep higher firmness and sugar-acid ratio, but had no significant effect on fruit DPPH inhibition rate, and it could not slow down the decrease of the titratable acidity effectively. The treatment of100μmol/L MeJA was best, and it could decrease peel browning rate and peel browning index, and keep higher sensory quality and commodity value.(2) The treatment with H2O2could effectively inhibit the peel browning of postharvest Huangguan pear during storage time. It could keep higher firmness and keep higher sensory quality. But it had no significant effect on fruit soluble solids, titratable acidity and DPPH inhibition rate. The treatment of20mmol/LH2O2was best, and it could decrease peel browning rate and peel browning index, and keep higher sensory quality and commodity value.(3) The treatment with ABA could effectively inhibit the peel browning of postharvest Huangguan pear during storage time. It could effectively reduce the MDA content of peel, and keep higher firmness and sugar-acid ratio, but had no significant effect on fruit soluble solids and DPPH inhibition rate, and it could not slow down the decrease of the titratable acidity effectively. The treatment of5ppm ABA could decrease peel browning rate and peel browning index, and keep higher sensory quality and commodity value.(4) The treatment with citric acid could effectively inhibit the peel browning of postharvest Huangguan pear during storage time. It could keep higher firmness, but had no significant effect on fruit titratable acidity and DPPH inhibition rate. |
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