Abstract:

Experiment was conducted with Mudong Red Bayberry. The effects of different temperature on storage quality and physiological changes of Mudong Red Bayberry fruits during storage were investigated.Changes in respiration rate,relative leakage rate, MDA content, total soluble solids(TSS),titratable acidity(TA) and Vitamin C of Mudong Red Bayberry were investigated at 0±0.5℃、2±0.5℃、5±0.5℃和24~28℃.The results indicated that compared with 0±0.5℃、5±0.5℃和24~28℃, storage temperature at 2±0.5℃ could maintain contents of total soluble solids and titratable acidity,inhibit the respiration rate and alleviate membrane lipid peroxide.The experiment proved that optimal storage temperature of Mudong Red Bayberry was 2±0.5℃.