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2.3. Postharvest quality evaluation Severity of postharvest disease was assessed on a 1–5 scale, describing the severity of postharvest fungal decay: 1 = no disease;2 = 25%; 3 = 50%; 4 = 75% of the fruit surface affected, and 5 = entire fruit decayed. Severity of pericarp browning was assessed as: 1 = nobrowning; 2 = 1–2 brown spots, acceptable marketability; 3 =some spots with browning, limited marketability; 4 = 50%; 5 = 75% and entire fruit surface brown. The browning index (BI) was calculated according to Zhang and Quantick (1997). Fruit pericarp colour was measured (20 fruit per replicate per treatment) using a Minolta Chromameter (model CR-300; Osaka, Japan), expressing CIELAB Commission International de l’Eclairage (CIE) colour space with L*, Chroma* and h◦. Two spots on opposite sides of the fruit were measured and the mean of the two measurements were considered as one reading. Fruit (replicate boxes) subjected to all the treatments mentioned above were weighed before and after 21 d storage and data were expressed as percentage weight loss. The pH measurements were determined using 20 g aril tissue from ten fruit that were homogenised and filtered, and monitored with a pH meter (Model HI7004; Hanna Instruments, Padova, Italy) at 25 ◦C. |
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2楼2011-03-27 14:51:30
3楼2011-03-27 23:05:06
