Changes in Quality and Antioxidant Activity of Gac Fruit (Momordica cochinchinensis Spreng) under Low Temperature Storage

摘要

Storage temperature is one of the most important factors affecting the quality and maintenance of the shelf-life of fresh produce. Since gac fruit is a lesser-known fruit, there is no postharvest information, and the shelf life of gac is very short after harvest. To select the optimum storage temperature for extending the shelf life and maintaining the postharvest quality, gac fruit were kept at three different storage temperatures (4, 13, and 25°C). The results showed that fruit stored at 4 and 13°C showed lower weight loss, softening, color changes, respiration rate and ethylene production than those kept at 25°C. However, fruit stored at 4°C could not reach a proper ripe stage and some fruit showed shriveling. The highest level of antioxidantactivity was observed in fruit peel, followed by aril and meat. Antioxidant activity was not affected by storage temperature but storage time decreased its activity.