Taking Malus pumila Mill, Cv. ‘Jinguan＇ as test matedal, the storage quality of the apples under the different storage conditions of plastic membrane atmosphere storage （MAP）, fruit wax coating, chitosan treatment...Taking Malus pumila Mill, Cv. ‘Jinguan＇ as test matedal, the storage quality of the apples under the different storage conditions of plastic membrane atmosphere storage （MAP）, fruit wax coating, chitosan treatment with different calcium fertilizers were studied. The results showed that different storage modes inhibited the fruit rotting and weight loss, delayed the decrease of fruit hardness and titratable acid content, reduced the soluble solid content, inhibited the degradation of vitamin C. The suitable treatment had good effect on preservation of apple fruits, in which 1% chitosan treatment had the best effect.展开更多
Aloe vera is being identified as a potential medicinal plant for its application in industries as well as traditional usage. The gel obtained from the leaves of A. vera has numerous properties. In this study, using th...Aloe vera is being identified as a potential medicinal plant for its application in industries as well as traditional usage. The gel obtained from the leaves of A. vera has numerous properties. In this study, using the gel to extend the shelf life of Ampalavi mango fruits was studied. Even sized, uniform coloured, matured Ampalavi cultivar mango fruits were surface cleaned and coated with 33%, 66% and 100% gel, respectively. Results revealed that the ripening was delayed due to the coating. The total soluble solid （TSS）, pH and weight loss were high in uncoated fruits. The mean pH of the pulp from fruits kept as control was 4.94 at 4 d fruit preservation period （FPP） and was slightly increased to 5.43 within 12 d FPP, whereas the minimal pH （4.69 at 4 d FPP and 5.03 at 9 d FPP） was noticed in 100% gel coated fruits. The TSS （brix） was significantly in higher levels （13.67°Bx within 4 d FPP and 20.77°Bx within 12 d FPP） in control fruits, whereas the minimum TSS value was 9.27°Bx and 18.03° Bx within 4 d and 12 d FPP, respectively, recorded from the 100% gel coated fruits in storage. The weight loss percentage （WLP） was significantly （P 〈 0.05） higher in control fruits （8.46%）, whereas the lower WLP （1.13%） was found in 100% gel coated fruits after 12 d of storage. This low-scale gel coating technique prolonged the fruits shelf life by delaying the fruit ripening. This effect has to be further investigated to commercialize the natural product for large scale ready-made application.展开更多
基金Supported by Youth Foundation of Ningxia Academy of Agriculture and Forestry Sciences(NKYQ-14-02)New Technology Introduction and Promotion Project of Ningxia Financial Forestry([2014]11)Special Fund of Apple System of Modern Agriculture Industry Technology System(CARS-28)~~
文摘Taking Malus pumila Mill, Cv. ‘Jinguan＇ as test matedal, the storage quality of the apples under the different storage conditions of plastic membrane atmosphere storage （MAP）, fruit wax coating, chitosan treatment with different calcium fertilizers were studied. The results showed that different storage modes inhibited the fruit rotting and weight loss, delayed the decrease of fruit hardness and titratable acid content, reduced the soluble solid content, inhibited the degradation of vitamin C. The suitable treatment had good effect on preservation of apple fruits, in which 1% chitosan treatment had the best effect.
文摘Aloe vera is being identified as a potential medicinal plant for its application in industries as well as traditional usage. The gel obtained from the leaves of A. vera has numerous properties. In this study, using the gel to extend the shelf life of Ampalavi mango fruits was studied. Even sized, uniform coloured, matured Ampalavi cultivar mango fruits were surface cleaned and coated with 33%, 66% and 100% gel, respectively. Results revealed that the ripening was delayed due to the coating. The total soluble solid （TSS）, pH and weight loss were high in uncoated fruits. The mean pH of the pulp from fruits kept as control was 4.94 at 4 d fruit preservation period （FPP） and was slightly increased to 5.43 within 12 d FPP, whereas the minimal pH （4.69 at 4 d FPP and 5.03 at 9 d FPP） was noticed in 100% gel coated fruits. The TSS （brix） was significantly in higher levels （13.67°Bx within 4 d FPP and 20.77°Bx within 12 d FPP） in control fruits, whereas the minimum TSS value was 9.27°Bx and 18.03° Bx within 4 d and 12 d FPP, respectively, recorded from the 100% gel coated fruits in storage. The weight loss percentage （WLP） was significantly （P 〈 0.05） higher in control fruits （8.46%）, whereas the lower WLP （1.13%） was found in 100% gel coated fruits after 12 d of storage. This low-scale gel coating technique prolonged the fruits shelf life by delaying the fruit ripening. This effect has to be further investigated to commercialize the natural product for large scale ready-made application.
