Effect of harvest maturity, perforation ratio of polyethylene package and storage temperature on quality of Hassaku (Citures hassaku hort. ex Tanaka) fruit.

概要

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Hassku fruit are usually harvested at somewhat immature stage to avoid freezing injury on the tree, and stored for several months to attain ripened quality. The present paper deals with the influences of harvest maturity, degree of perforation of polyethylene package and storage temperature on the quality of stored Hassaku fruit.<BR>The occurrence of rind-oilspot and decay in the fruit harvested at maturity of greenish yellow peel were fewer than that in the fruit harvested at yellow peel. In the former, bitterness of pulp was strong, and sweetness and aroma were poor as compared with the latter even at the end of storage for 150 days.<BR>Organoleptic evaluation after 150 days showed that the fruit stored at 20°C were superior to ones stored at it or sr, but weight loss, incidences of decay and rind-oilspot were severe. The fruit stored at 8°C were poor in taste, and showed severe occurrence of rind-oilspot when transferred to 20°C. The fruit stored constantly at 1°C also showed poor taste, but when transferred to 20°C after 2-3 months their taste was improved and almost no rind-oilspot was found, indicating this temperature sequence may be preferable for prolonged storage. The fruit packaged with polyethylene bag with 16 holes (0.16% perforation) showed less weight loss, decay and rind-oilspot as compared to 100 holes (1% perforation) bag.
日本食品保蔵科学会の論文