Physicochemical Changes of Custard Apple at Different Storage Temperatures

International Conference on Manufacturing Technology, Materials and Chemical Engineering

机械制造;材料科学;化学工业

Cheng, Zhihua^1,2 ; Zhou, Wei^2,3 ; Gong, Xiao^2,3 ; Wei, Xiaoyi^2,3 ; Li, Jihua^2,3 ; Peng, Zheng^2,3

School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei

430000, China^1

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong

524001, China^2

Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Zhanjiang, Guangdong

524001, China^3

关键词: Custard apple;    Physico-chemical changes;    Post-harvest storage;    Postharvest quality;    Storage temperatures;    Titratable acid;    Total soluble solids;    Weight loss rates;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/392/5/052013/pdf
DOI  :  10.1088/1757-899X/392/5/052013

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

In order to analyze the influence of different storage temperature on the storability and postharvest quality attributes of custard apple, the postharvest custard apple were stored at 4, 15 or 20-28°C (room temperature) by measuring the change of weight loss rate, firmness, content of total soluble solid (TSS) and titratable acid (TA). By 4, 7, 10 d with 22-28°C(room temperature), 15°C, 4°C, the weight loss of custard apple was about 1.97%, 2.21%, 1.04%, respectively. The firmness decreased gradually during the whole storage time with 22-28°C, 15°C, but the firmness of custard apple increased rapidly from 5.53 N to 9.11 N at 4°C, within 1 to 10 days of storage. TSS content increased gradually in the early stage of storage and then decreased. TA content decreased continuously during the whole storage time. Slight decline in pH of the all the products was observed during postharvest storage. The result showed that the shelf life of fruits were 4, 7, 10 d with 22-28°C(room temperature), 15°C, 4°C, respectively.