摘要
Postharvest Chinese olives are prone to quality deterioration,spoilage,and decay,which lead to postharvest loss and shorten the shelf life of fresh Chinese olives.Slightly acidic electrolyzed water(SAEW)is an economical,safe,and environmentally friendly postharvest technology for fresh produce.The effects of SAEW at 40 mg/L available chlorine concentration(ACC)on the storage behaviour and quality performance of Chinese olives were explored.In contrast with the control sample,SAEW-treated Chinese olives presented a lower pericarp greenness(-)-redness(+)(a^(*))value,a lower percentage of fruit weight loss,a lower fruit respiration rate,a higher percentage of healthy fruit,and higher values of pericarp lightness(L^(*)),blueness(-)-yellowness(+)(b^(*)),chroma(C),and hue angle(h°).Additionally,SAEW treatment helped delay the declines in the levels of pericarp chlorophyll,pulp sucrose,total soluble solids,titratable acid,vitamin C,and total soluble sugars,as well as reduce the increases in pericarp carotenoid and pulp-reducing sugar.These data suggest that SAEW treatment could efficaciously elevate the storage performance and quality maintenance of postharvest Chinese olives,thereby lengthening the storage life of fresh Chinese olives.
基金
funded by the National Natural Science Foundation of China(No.31871860)
the Science and Technology Innovation Foundation at Fujian Agriculture and Forestry University of China(No.KFb22079XA).
