EFFECTS OF STORAGE TEMPERATURE ON TEXTURAL PROPERTIES OF CHINESE BAYBERRY FRUIT

ABSTRACT The influence of storage temperature on textural properties of Chinese bayberry fruit was investigated by using instrumental texture profile analysis (TPA). The fruit was harvested at ripe stage and stored at 20, 10 and 1C for 60 h, 5 and 14 days, respectively, and six textural parameters were measured. There was a decrease in fruit firmness, cohesiveness, springiness, resilience and chewiness, and an increase in adhesiveness during storage. Increased storage temperature resulted in accelerated decrease in fruit firmness, cohesiveness, springiness, resilience and chewiness, and an increase in adhesiveness. There was a significant correlation among the six TPA parameters. Low temperature inhibited the decrease of total soluble solids, total titratable acidity and increase of flesh pH value, thereby maintaining better taste quality. TPA parameters could be used as suitable indicators of fruit quality and storability, and low temperature storage is beneficial for delaying textural changes and maintaining the taste quality of Chinese bayberry fruit after harvest. PRACTICAL APPLICATIONS The research reported in this article is relevant and of interest to both researchers and industry. Because our results confirm that TPA is a reliable instrumental measurement for evaluating the textural quality and fruit softening of Chinese bayberry fruit during storage, the measurement of TPA parameters may have the potential to provide useful information for quality control in industry, and to serve as objective indicators of fruit quality and storability for postharvest researchers to develop more suitable handling, transportation and storage techniques of Chinese bayberry fruit. Moreover, our finding that low temperature storage was beneficial for delaying textural changes and maintaining the taste quality of Chinese bayberry fruit will help industry to determine the suitable temperature for storage of this fruit.