Storage Temperature Influences Postharvest Quality of Wild Plum (Ximmenia Americana L.) Fruit
Wild plum has many medicinal, therapeutic and nutritive uses, but its fruits are collected in the wild and less researched. The aim of this study was to evaluate the effects of storage temperature on postharvest fruit quality of wild plum. The fruits of wild plum were subjected to different storage treatments at 0, 5, 10 and 15 ± 1°C in a completely randomized design. The results showed that as storage temperature decreased below 15°C, the incidence and severity of chilling injury significantly (p<0.05) increased. As storage temperature increased from 0 to 15°C fruit titratable acidity (TTA) and vitamin C content significantly (p< 0.05) decreased, but juice pH, soluble solids content (SSC) and weight loss significantly (p< 0.05) increased. The decrease in TTA and vitamin C content, and increase in SSC and juice pH was attributed to fruit ripening. The increase in fruit weight loss was attributed to higher transpiration and respiration. It was concluded that to extend the storage-life and marketing period of wild plum fruits, the fruits should be stored at 15°C and 90-95% RH.
Keywords: Ximenia americana, Chilling injury and incidence, Vitamin C, Soluble solids content, Acidity
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