INFLUENCE OF INTERMITTENT WARMING TREATMENTS ON POSTHARVEST QUALITY OF ARAZA FRUIT (Eugenia stipitata McVaugh)

摘要

Araza fruit stored at 10℃ plus a shelf-life period showed skin scald and decay, increased citric acid concentration, and loss of fructose and ascorbic acid. IW treatments reduced scald and decay compared with fruit at 10℃ without exacerbating shriveling or respiration rates. Depending on exposure to warming, IW partly promoted ripening events in araza fruit that may be associated with the alleviation of chilling injury. These ripening events included increased pH and fruit softening, better retention of malic, ascorbic, and succinic acids, and increased fructose concentration. In summary, applying one single warming treatment during storage at 10℃ better preserved the quality of araza fruit.