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Effects of Postharvest Gibberellic Acid Treatment on Postharvest Rot and Quality of Wolfberry Fruit during Low Temperature Storage
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    Abstract:

    The aim of this study is to decreasing the rot rate of the fresh wolfberries fruit on low temperature combined with plastic film packing.For this,the fresh wolfberries fruit(cv.Ningqi No.1) were dipped with gibberellic acid(GA3) at 0.025 g/L and 0.05 g/L for 3 min.The results indicated that GA3 treatments significantly reduced the rot rate,50% lower in treated fruit at 0.05g/L than the control after 24 days of storage.The treatments noticeably delayed the decrease of soluble solids content and maintained titratable acid content.However,no significant difference was found on weight loss.The fruit treated with GA3 at 0.05g/L had better flavor and green stem after 30 days of storage.It is suggested that GA3 treatments could decrease rot and maintain quality by delaying senescence and maintaining resistance of fresh fruit during low temperature storage.

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YUAN Li, BI Yang, LI Yong-cai, WANG Yi, LI Ying-chao, YIN Yan, CHEN Song-jiang, DING Bo. Effects of Postharvest Gibberellic Acid Treatment on Postharvest Rot and Quality of Wolfberry Fruit during Low Temperature Storage[J]. Journal of Food Science and Biotechnology,2011,30(5):653-656.

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  • Online: June 17,2014
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