Effects of postharvest heat treatment on the fatty acid composition and chilling injury of loquat fruits during the cold storage

Author

Song, Yuxing ; Liao, Xingli ; Shao, Xingfeng

Author_Institution

Fac. of Life Sci. & Biotechnol., Ningbo Univ., Ningbo, China

fYear

2011

fDate

27-29 May 2011

Firstpage

945

Lastpage

948

Abstract

It was investigated that the effects of high-temperature (45°C) and short-time (3 h) hot air treatment on the fatty acid composition and chilling injury (CI) of loquat fruits (Jiefangzhong) during storage at 5°C for 5 weeks. Results showed that, compared with control, heat treatment significantly reduce the content of lauric acid (12:0), myristic acid (14:0), palmitic acid (16:0) and stearic acid (18:0) during the whole storage, increased the content of oleic acid (18:1) and linoleic acid (18:2) at the later of storage, and then caused higher value of the ratio of unsaturated/saturated fatty acid. This treatment reduced the symptoms of CI and improved the resistance to chilling stress.

Keywords

agriculture; cold storage; cooling; heat treatment; pH; chilling injury; chilling stress; cold storage; fatty acid composition; hot air treatment; lauric acid; linoleic acid; loquat fruits; myristic acid; oleic acid content; palmitic acid; postharvest heat treatment; stearic acid; temperature 45 degC; temperature 5 degC; time 3 h; time 5 week; Biochemistry; Heat treatment; Indexes; Injuries; Lipidomics; Resistance; Temperature measurement; chilling injury; fatty acid composition; hot air treatment; loquat;

fLanguage

English

Publisher

ieee

Conference_Titel

New Technology of Agricultural Engineering (ICAE), 2011 International Conference on

Conference_Location

Zibo

Print_ISBN

978-1-4244-9574-0

Type

conf

DOI

10.1109/ICAE.2011.5943944

Filename

5943944