Studies on keeping qualities, ethylene formation and chilling injury of plum fruit during chilled storage.

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There has been little available report concerning the chilled storage on plum fruits cv. 'Ooishiwase'. Our preliminary experiments purporting to establish optimum storage temperature showed occurrence of typical chilling injury on plum fruits. The present study was carried out to clear this phenomenon in reference to its physiological aspects.<BR>(1) The fruits stored under 0°C were remained the market quality for 40 days, that is 2 times longer than the fruits stored at 7°C. On the other hand, the fruits stored at -1°C were obviously sound until duration of 25 days thereafter chilling injury developed gradually. It could be suggested that optimum storage temperature on plum fruits would be at 0-1°C, with concern about chilling injury at -1°C.<BR>(2) The fruits during storage under 7°C synthesized a larger amount of ethylene, due to an increase in ACC content and to sufficient activity of EFE. On the contrary, the fruits under storage below 0°C produced hardly ethylene, due to a reduced ACC content, in spite of having sufficient EFE activity as the fruits stored under 7°C. EFE activity declined with increasing duration of chilled storage.<BR>(3) A break point of Arrhenius plot of rate of potassium ion leakage from tissue slices of plum fruits was found at -0.9°C. The break corresponded nearly with the critical temperature for chilling injury of plum fruits. When plum fruits were stored at -1°C for 25 days or longer, chilling injury developed gradually. On the flesh of chilled fruits white spots appeared thereafter the flesh became browning. The appearance of browning was found after a marked increase of the rate of ion leakage from the fruit tissues, and the total contents of phenol compounds increased remarkably in the fruits stored under -1°C prior to the appearance of white spots.
日本食品保蔵科学会の論文

Studies on keeping qualities, ethylene formation and chilling injury of plum fruit during chilled storage.

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