Study on Quality Variation of Murcott Fruits during Low-temperature Storage

Storing high quality serotinous Murcott fruits under 4-6℃ for 130 days,we studied the variation pattern of fruit quality in 9 factors with interval in 120 days.The variation trend revealed as following: ① In the first 40 day,the rate of fresh fruit dropped slowly from 100.0% to 95.2%;② weight-loss rate increased slowly from 0 to 2.1%;③ total soluble solid(TSS) content increased from 15.5% to 17.0% at the 90th day then slowly decreased to 15.4%;④ total sugar content increased from 12.0% to 15.4% at the 80th day and then dropped to 14.9%;⑤ the content of reducing sugar increased from 5.9% to 8.5% at the 90th day and then decreased to 7.8%;⑥ juice yield slowly decreased from 64.8% to 63.0%;⑦ carotenoid content increased from 4.7 mghg-1 to 5.6 mghg-1 at the 80th day and kept for about 5.5 mghg-1;⑧Vc content decreased from 39.2 mghg-1 to 23.6 mghg-1;and ⑨ the content of total acid(TA) decreased from 0.79% to 0.43% with gross loss in 50.6% during the store period.Results indicate that appropriate storage duration of Murcotts at low-temperature should be less than 120 days.