EFFECTS OF A VACUUM INFILTRATION-BASED METHOD WITH ASCORBIC ACID ON INTERNAL BROWNING OF PLUM (PRUNUS SALICINA LINDELL CV. YUHUANG) DURING COLD STORAGE

Abstract

ABSTRACT Plums easily show internal browning (IB) after low temperature storage. Polyphenol oxidase (PPO) was recognized as the main reason for IB of many kinds of fruits. The aim of this study was to develop a vacuum infiltration-based method with ascorbic acid (AsA) to inhibit plum PPO. The results showed that browning rate and PPO activity of plum fruits (Prunus salicina Lindell cv. Yuhuang) were significantly inhibited by vacuum infiltration with 0.5% AsA during 98 days of storage at 3 ± 1C, and its preservation effects, which included inhibition of browning and keeping fruit quality, were better than those produced by vacuum infiltration with 0.1% AsA or dipping treatment with 0.5% AsA. Based on the results, the method of browning inhibition for postharvest plum consisted of 10 min infiltration time, 200 mmHg and 0.5% AsA. PRACTICAL APPLICATIONS Postharvest plum fruits suffer chilling injury phenomenon followed by internal browning that reduces the consumer acceptance and commercial value. However, traditional preservation methods, such as dipping with antistaling agent, are limited in browning inhibition. Thus, a new and efficient method for intact plums stored at 3 ± 1C was developed to reduce the internal browning of postharvest plum fruits, increase the supply of plum fruits with high quality, and enhance the income of farmers and dealers. The application parameters of this vacuum infiltration-based method are based on: 10 min of infiltration time, a vacuity of 200 mmHg, and a concentration of 0.5% of AsA solution.