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- Title
Effects of nitrogen and selenium treatments on the texture parameters of ‘Qingcui’ plum fruit.
- Authors
Xieping Sun; Min Ling; Junyan Wang; Guoqiang Han; Xiaoli Ma; Linling Kou
- Abstract
‘Qingcui’ plum fruit becomes soft at harvesting. In this study, we assessed the effect of the following different treatments on various fruit texture parameters: three concentrations of nitrogen (NH4 NO3 0%, 0.5% and 1%) and three forms of selenium (selenomethylcysteine [C5 H9 NO2 SSe/SeMeCys], sodium selenate [Na2 SeO4 ] and selenomethionine [SeMet]). The fruit texture parameters evaluated were fracture, hardness, cohesiveness, springiness, gumminess, chewiness and initial modulus under 4°C. Results showed that the optimal N concentration was 1% and the optimal Se form was SeMeCys. Fruits treated with SeMeCys had similar fruit texture parameters as those of the group under cysteine treatment. We then sprayed the fruit with approximately 2 mL/fruit of the following treatments: five different combinations ratios of Se (SeMeCys; 10 mg/L) and N (NH4 NO3 ; 1%) (2:18; 4:16; 10:10; 16:4; 18:2), after which the fruit was stored at 4°C for 13 days. The parameters of fruit texture, fruit color, and other fruit qualities were measured. Linear correlations were observed between parameters, and main sensory qualities were analyzed. We observed that a combination of Se and N in a ratio of 18:2 produced the best results in terms of fracture, first hardness and second hardness, preventing the softening of the fruit. The parameters of soluble protein, titratable acid and soluble solids had significant linear relationships with three fixture parameters. The fruit color parameters of a* (greenness) and b* (yellowness) also had significant linear correlations with fracture and first hardness. These findings may offer a promising strategy to prolong fruit storage and maintain fruit crispness and hardness.
- Subjects
NITROGEN; SELENIUM; PLUM varieties; FRUIT texture; STATISTICAL correlation
- Publication
Quality Assurance & Safety of Crops & Foods, 2023, Vol 15, Issue 3, p77
- ISSN
1757-8361
- Publication type
Article
- DOI
10.15586/qas.v15i3.1264