Effects of Different Film Packaging on Storage Quality and Physiological Characteristics of Pitaya

• Published in: Shipin gongye ke-ji Vol. 43; no. 20; pp. 352 - 360
• Main Authors: Qin ZHANG, Xiaoqing DONG, Xin LIN, Dengcan LUO, Junsen PENG, Shian HUANG, Yuhua MA
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.10.2022
• Subjects: fruit quality; pe; physiological characteristic; pitaya; pvc; wk
• DOI: 10.13386/j.issn1002-0306.2022010219
• ISSN: 1002-0306

In order to study the effect of different film packaging on storage quality and physiological characteristics of pitaya fruit, with 'Zihonglong' pitaya as the experimental material, three film packaging bags of polyethylene fresh-keeping bag (PE), polyvinyl chloride fresh-keeping bag (PVC), and polyethylene microporous fresh-keeping bag (WK) were used to process and package the fruit. Then they were stored at (6±1) °C. The results illustrated that compared with the control (CK), the different film packaging could inhibit the increase of pitaya fruit decay rate and weight loss rate, and delay the appearance of respiration peak of pitaya fruit, inhibit the decrease of the total soluble solids (TSS), titratable acid (TA), soluble protein and soluble sugar, vitamin C (VC) and glutathione (GSH), reduce the accumulation of malondialdehyde (MDA), increase superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) activities. The decay rates of pitaya fruit in groups CK, PVC, WK, PE were 44.44%, 33.33%, 22.22% a