EFFECTS OF STORAGE TEMPERATURE ON PHYSIOLOGICAL BIOCHEMICAL INDICES AND QUALITYOF GUANXI POMELO

摘要

Using Guanxi pomelo and peeled Guanxi pomelo sections, effects of storage temperature (1°C, 3°C, 5°C, 7°C, and 9°C) on respiration intensity, fiber content, cell membrane permeability, peroxidase (POD) activity, total acid contents, and vitamin C were investigated. The results showed that 3°C and 5°C were most suitable for storage of pomelo and peeled pomelo sections, respectively. The storage temperature effectively maintained a lower respiration rate, reduced fiber content and cell membrane permeability, postponed POD activity peak, and delayed the decline of total acid and vitamin C. No pulp granulation or bitter compounds formation was observed on pomelo for 60 days at 3°C and on peeled pomelo sections for 40 days at 5°C. The pomelo's quality and flavor were well preserved.