Effect of hot water treatment on quality of wampee fruit during storage

Effects of hot water treatments on physiological and quality changes of wampee fruit during postharvest storage at (1±1)℃ were studied. Among four kinds of hot water treatments (40℃ for 20 min, 40℃ for 40 min, 50℃ for 10 min and 50℃ for 20 min), wampee fruits treated at 50℃ for 20 min displayed the highest fresh features. After the hot water treatment at 50℃ for 20 min, the decrease in nutrition quality was reduced. Simutaneously, the respiratory intensity, cell membrane permeability, Peroxidase (POD) and Polyphenol Oxidase (PPO) activities of wampee fruits were restrained significantly. Furthermore, the treatment at 50℃ for 20 min enhanced Phenylalanine Ammonia Lyase (PAL) activity and delayed the senescence of fruit, which were propitious to prolonging the storage longevity and keeping the intrinsic flavour quality of wampee fruit.