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The Chilling Injury Development and Quality Characteristics of 'Ooishiwase' Plums (Prunus salicina L.) according to Ripening Stages and Cold Storage Temperature
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.651-660
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.651
 Title & Authors
The Chilling Injury Development and Quality Characteristics of 'Ooishiwase' Plums (Prunus salicina L.) according to Ripening Stages and Cold Storage Temperature
Cho, Mi-Ae; Hong, Yoon-Pyo; Choi, Sun-Young; Jung, Dae-Sung; Lim, Byung-Sun; Park, Soo-Jeong; Lee, Seung-Koo;
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 Abstract
This study was conducted to evaluate the quality characteristics of and chilling injury development in 'Ooishiwase' plum fruits after harvest, according to the ripening stage and storage temperature. The fruits were harvested at three ripening stages (60, 80, and >90% skin color) and were then stored at 1, 4, 5, 6, and cold-storage rooms for up to 48 days. The fruit quality parameters, respiration patterns, and chilling injury development were monitored during the storage periods and the three days of subsequent ripening at . The fruits harvested at the 60%-skin-color stage maintained the flesh firmness, color, weight loss, and TA, and their respiration rates and ethylene production were decreased compared with the 80%-or >90%-skin-color fruits, at a lower storage temperature. The major symptoms of chilling injuries in the Ooishiwase plums were gel breakdown, flesh browning, and flesh translucency. These symptoms appeared at all the low-storage-temperature and ripening treatment stages. When the fruits, however, were harvested at a more immature stage and were stored at a lower storage temperature, the chilling injury development decreased. These results show that the development of chilling injury in Ooishiwase plums is related to the climacteric behavior during cold storage.
 Keywords
plum;ripening stage;storage temperature;chilling injury;
 Language
Korean
 Cited by
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