Abstract:

The paper aims to explore the effect of different post-harvest treatments on the quality of crystal honey pomelo. A test of four factors (impact, bagging, fresh and storage) was conducted on mature harvest pomelo, to study the dynamic change of fruit quality under different post-harvest treatments, and the grading and score through the sensory evaluation, and clarify the relationship between pomelo interior quality and sensory quality. The results showed that pomelo weight loss aggravated with the extension of test time, the weight loss ratio was 1.7%-35.7%. Compared with the impact and water immersion fruit treatment, the non-impact and the prochloraz immersion fruit treatment could reduce the damage of pomelo, 0.01 mm polyethylene film bagging treatment and cold storage could decrease the fruit weight loss. The change trend of fruit internal indexes was overall consistent with the extension of the storage time, soluble solids slightly increased first and then decreased; titratable acid had a trend of decrease - increase-decrease; Vc gradually reduced; the lignin content reduced first and then increased; and the fruit soluble solids under all treatments was the maximum and the lignin content was the minimum in 19-40 days. Bagging and keeping fresh increased pomelo fruit soluble solid by 133.8% and 72.3% compared with non-bagging and water immersion fruit treatment, respectively. Impact and cool storage treatment improved titratable acid by 82.4% and 86.3% compared with non-impact and ambient temperature storage. Bagging and cool storage treatment promoted Vc content by 17.6% and 15.9%. Impact treatment increased lignin content by 85.0%; bagging, prochloraz immersion and cool storage treatment decreased pomelo fruit lignin content by 34.3%, 33.3% and 51.7%, respectively. The pomelo fruit sensory score of different treatments first increased and then reduced with the test time. Impact aggravated the sensory quality of pomelo by 12.9% compared with non-impact; bagging, prochloraz and cool storage slowed the reducing of sensory quality, compared to non-bagging, water immersion and cool storage, the sensory score increased by 2.5%, 7.7% and 10.5%, respectively. Pomelo sensory evaluation result and the fruit interior quality were highly consistent, with the storage time prolonged, the pomelo sensory score and inner quality first increased then decreased, and the best quality could be found within one month of post-harvest. Overall, T1 treatment of gentle handling, 0.01 mm polyethylene film, the prochloraz immersion fruit and cold storage could maintain the fresh quality of the fruit and prolong the shelf life.

Key words: post-harvest treatment, crystal honey pomelo, quality, impact, bagging, fresh keeping, storage