Abstract
This study was conducted to investigate the effect of CA(4% and 7.5% ) storage on the quality characteristics and chilling injury in 'Nanko' prunus mume fruits at 1, 5, and . CA storage reduced production of and significantly. Hue values of fruit skin were significantly higher in fruits stored at and than . Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at and than . The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at of prunus mume fruits extended the storage life up to 30 days without quality deterioration. effectively.
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