Abstract
BackgroundThe Chinese bayberry (Myrica rubra Sieb. and Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values. The fruit is highly perishable and susceptible to mechanical injury, physiological deterioration and fungal decay once harvested. This study was to investigate the effect of hypobaric storage on the quality of Chinese bayberry fruit and then develop storage technology to prolong the supply of the fruit.ResultsThe fruit stored under hypobaric conditions exhibited lower decay, higher titratable acidity and total phenolics compared with those stored under normal atmospheric conditions. Hypobaric storage significantly reduced malonaldehyde accumulation, respiratory rate and maintained high catalase and peroxidase activities of Chinese bayberry fruit. Ferric reducing antioxidant power was also higher in the fruit stored under hypobaric condition than those under normal atmospheric conditions.ConclusionHypobaric storage improved the metabolism, antioxidant system and postharvest quality of Chinese bayberry fruit and provided an effective alternative method to prolong the storage life of this fruit.
Highlights
The Chinese bayberry (Myrica rubra Sieb. and Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values
Little information is available in the literature about this storage technology for Chinese bayberry fruit.The objective of this present study was to investigate the effects of different hypobaric storage treatments on postharvest life and quality of the Chinese bayberry fruit
The fruit stored under normal atmospheric pressure showed 37.5% decay after 6 days of storage, but the fruit stored under 85±5, 55±5 and 15±5 kPa exhibited 7.25, 5.0 and 6.25% decay, respectively
Summary
The Chinese bayberry (Myrica rubra Sieb. and Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values. Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values. In terms of the unique flavor, sweet and sour taste, attractive red color, and high nutrition and health values; Chinese bayberries have been cultivated in eastern and southern China for more than 2000 years and are being introduced to other countries. Due to the delicate nature of the fruit, poor handling practices and inadequate storage facilities, the shelf life of the Chinese bayberry is still short, which markedly limits its market. As this fruit is further commercially developed, it is important to develop effective storage methods to prolong the shelf life
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
