关键词: 枇杷, 冷害, 品质, 木质化

Abstract: To elucidate the quality deterioration, especially the lignification pattern of loquat fruit stored at low temperatures, the effects of chilling injury on storage quality and flesh lignification of postharvest "Dawuxing" loquat fruits were investigated, which would provide theoretical basis for storage of loquat fruits.Freshly harvested "Dawuxing" loquat fruits were stored at chilling injury temperature(3±1)℃ (3℃ for short hereinafter) or non-chilling temperature(8±1)℃ (8℃ for short hereinafter) for 30 days.The quality and related indicator changes were monitored periodically during storage.The results showed that chilling symptoms appeared on loquat fruits after 10 days of storage at 3℃, while there is no obvious chilling symptoms occurring within 30 days of storage at 8℃.Chilling injury accelerated the increase in weight loss, membrane permeability, lignin content, PAL and POD activity and promoted the decrease in the contents of TSS, TA and V_C.In conclusion, chilling injury can accelerate the quality deterioration and play down the edible value and merchandise value of postharvest loquat fruits.

Key words: loquat, chilling injury, storage quality, lignification