Kai Sheng1, Saichao Wei1, Jun Mei1,2,3,4,*, Jing Xie1,2,3,4,*
Phyton-International Journal of Experimental Botany, Vol.90, No.1, pp. 291-305, 2021, DOI:10.32604/phyton.2020.012985
Abstract Low-temperature storage is extensively used to optimize the postharvest life of various fresh fruits. However, red pitahaya (Hylocereus polyrhizus) fruits are sensitive to chilling injury (CI), which leads to the limitation of low-temperature storage. In this study, red pitahaya fruits were stored at 2, 4, 6, 8, and 10°C, respectively, for 27 days to determine the appropriate storage temperature. During the storage of red pitahaya fruits, storage at 8°C was more effective in suppressing decay and maintaining quality than other low temperatures. Low-temperature (2, 4, and 6°C) storage decreased weight loss (WL) and maintained higher content of titratable acidity (TA),… More >
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