Open AccessEFFECT OF COLD STORAGE ON THE QUALITY CHARACTERISTICS OF ‘AU‐RUBRUM’ PLUMS 1
Author(s) -
ROBERTSON J. A.,
MEREDITH F. I.,
LYON B. G.,
NORTON J. D.
Publication year - 1991
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1991.tb00052.x
Subject(s) - ripening , titratable acid , chemistry , sorbitol , sugar , sucrose , fructose , food science , maturity (psychological) , horticulture , cultivar , cold storage , biology , psychology , developmental psychology
The effect of cold storage (0°C) and maturity on the physical, chemical and sensory characteristics of plums (cv. ‘AU‐Rubrum’) was determined. The size, weight, soluble solids and total sugar contents of the more mature fruit were significantly higher (P<0.05) and the “L” and hue angle were significantly lower (P<0.05) than plums in the less mature class. ‘AU‐Rubrum’ fruit contained glucose, fructose and sorbitol but had no sucrose. Artificially ripening fruit at 20°C had a significant effect (P<0.01) on all color values for both maturity 1 and 2 fruit. The titratable acidity and sugar contents of the fruit ripened at 20°C were lower for ripened than for unripened fruit. Storage of the plums at 0°C for 5 weeks followed by subsequent ripening at 20°C had no significant effect on physical, chemical or sensory characteristics. Data indicate that ‘A U‐Rubrum’ plums which have one‐half red ground color (maturity 1) will develop full color and complete the normal ripening process. Data also indicate that the plums can be stored for at least 5 weeks at O°C without loss of quality and that the cultivar has potential for shipping to distant markets.