| Loquat as a kind of unique rare and precious fruit in South China,which has beautiful appearance, unique flavor, and rich nutrition, is well received by consumers. After harvest, however, the physiological activities of loquats will soon become much more vigorous and the ageing process will speed up as well. At the same time, the disease resistance of loquats won’t be as strong as it used to be and it is difficult to avoid decaying. In this paper, we mainly focused on Tangqi loquats, made a series of atmosphere packaging storage tests with the most representative Tangqi loquats and then determined main nutrients of eleven kinds of them..The suitable temperature and proportion of gas components in the air conditioning of loquats were determined, and the compositions changes of organic acid, soluble sugar and amino acid in two kinds of loquats were studied.The main results are as follows:1.By inductively coupled plasma mass spectrometryhigh (ICP-MS) and performance liquid chromatogrphic (HPLC), six kinds of mineral elements, nine kinds of soluble sugar, four kinds of organic acid, seventeen kinds of amino acids which were main nutrients in the eleven different kinds of Tangqi loquats were determined, analyzed and evaluated. The results showed that mineral elements content of Bao Zhu was the highest, up to 10.094ug/gDW. Total organic acid content of Yang Dun was the highest, up to 6177.368μg/gDW. The soluble sugar content of Yang Dun and Ying tioabaisha was significantly higher than other varieties, which reached 141.47mg/gDW and 138.00mg/gDW respectively. As for the content of amino acid, the total content of Ying tioabaisha reached 10.636mg/gDW, as many as 15 kinds of varieties. Compared with other varieties, the main nutrient content of Ying tioabaisha comprehensively was the highest.2.The technology of cold storage and fresh keeping of Tangqi loquats were studied. Typical white kind of loquats"Ying tiaobaisha"and the typical red kind of loquats "Da hongpao", which used as objects in this experiment, were randomly divided into 8 groups. And the technological parameters were compared by changing the temperature and the proportion of the gas components. Results showed that the storage resistance of dahongpao varieties was significantly higher than the Yingtiaobaisha varieties. After making a comparison of all Yingtiaobaisha preservation processing groups, results showed that two groups which were kept when volume fraction of O2 reached 6%, volume fraction of CO2 reached 8%,storage temperature reached (8+1)℃ and volume fraction of 02 reached 6%, volume fraction of CO2 reached 10%, storage temperature reached (8+1)℃ had both high practical function and good sensory evaluation. Besides, they could significantly delay the Yingtiaobaisha loquat core browning and fruit rotting, decrease the content of soluble solid,conservate fruit moisture, and keep loquats to store for longer periods.3.After processing Yingtiaobaisha and Dahongpao of different gas packing in 15 days, the changes of the main components of organic acids, soluble sugar and amino acid in loquats were studied.The results showed that the total content of organic acids in the loquat fruits all showed a trend of decline after modified atmosphere packaging. However, the content of soluble sugar was higher than the initial concentration of storage. Umami amino acids was decreased but its content was always the most. And sweet and aromatic amino acids all increased during storage. It summarized that the modified atmosphere packaging with cold storage could significantly keep the content of major nutrients of loquats,, always maintain the good food value and commercial value during storage as well. |
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