| ’Red Fuji’ apple, the test material. Effects of delayed storage (kept at18～20℃for2d,4d,7d) and hot-air treatment (42℃,24h) on superficial scald and quality of’Red Fuji’ appleswere studied, in order to provide theoretical basis for safety storage. Fruit’s disease rate anddisease index of superficial scald during storage and shelf period were observed and counted.The indexes such as the content of α-farnesene and conjugated trienes, respiration intensityand ethylene release rate, the activity of POD and PPO, total phenols, weight loss rate,firmness, soluble solid content and titratable acid content were determined. The resultsshowed that:(1) The4d and7d delayed storage reduced the content of α-farnesene and conjugatedtrienes, postponed the occurrence of superficial scald, reduced disease rate and disease index,reduced respiration intensity and ethylene release rate in late storage period, but the2ddelayed storage almost had no effect. Delayed storage improved the activity of POD, reducedthe activity of PPO, promoted the accumulation of total phenols. Delayed storage had noeffect on firmness and soluble solid content, but they improved weight loss rate. The7ddelayed storage reduced titratable acid content.(2) Hot-air treatment significantly reduced the content of α-farnesene and conjugatedtrienes, postponed the occurrence of superficial scald, reduced disease rate and disease index,reduced respiration intensity and ethylene release rate, improved the activity of POD,inhibited the activity of PPO, promoted the accumulation of total phenols, decreased weightloss rate, maintained firmness. Hot-air treatment had no effect on soluble solid content of thefruits, but it significantly decreased titratable acid content and increased SS(solublesolid)/TA(titratable acid).(3) The meta-analysis results showed that hot-air treatment was better than delayedstorage, because hot-air treatment significantly inhibited the occurrence of superficial scald of’Red Fuji’ apples and maintained fruit quality. |
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