Effects of different packaging methods on low temperature storage quality of Longtan pearl plum

【Objective】The aim of this study was to investigate the effect of different packaging methods on low temperature storage quality of Longtan pearl plum， and select the best packaging method suitable for Longtan pearl plum with low temperature storage， in order to provide a new way for Longtan pearl plum storage after harvest. 【Method】Longtan pearl plum fruit was used as the material， the fruits were packed with three different kinds of packaging methods， which were fresh-kept bag， silicon window bag and fresh-kept box， and then stored under low temperature （4±1）℃ conditions for 49 d， fruit quality indexes were tested every 7 d during storage. 【Result】With the extension of storage time， the weight loss rate， rotting rate， soluble solids and titratable acid ratio（TSS/TA） and red-green color of pericarp（a^* value） of all three packaging methods fruits were increased gradually； hardness， chewiness， soluble sugar（SSC）， titratable acid（TA）， soluble sugar and titratable acid ratio（SSC/TA） and vitamin C（Vc） contents of the fruits were decreased continuously； pericarp lightness（L^* value）， springiness， cohesiveness and soluble solids（TSS） content were increased slightly during the first 7 d of storage， and then fell constantly； fruit respiration rate first increased， then decreased， and then increased， the respiration peak was achieved after storage 28 d. After storage for 49 d， the weight loss of fruits packaged by fresh-kept bag， silicon window bag and fresh-kept box were 2.39%， 5.14% and 13.18%， respectively； compared with storage for 0 d， the a^* value increased by 76.15%， 91.23% and 104.43%， the hardness decreased by 62.58%， 62.79% and 69.04%， TSS content declined by 9.94%， 12.18% and 13.01%， Vc content decreased by 71.68%， 73.81% and 77.70%， respectively； after storage for 28 d， the respiration peaks were 28.18， 28.85 and 30.85 mg COO₂/（kg·h）， respectively. The fruits of fresh-kept bag packaging could restrain the increase of weight loss rate， a^* value and TSS/TA， delay the decline of L^* value， hardness， chewiness，TSS， SSC， TA and Vc contents， inhibited the respiration intensity of the fruits， reduced the respiration peak during low temperature storage. 【Conclusion】It can be seen that the fresh-kept bag packaging combined with low temperature storage has the best preservation effect， which can better maintain the quality of the Longtan pearl plum fruits， and delay the senescence process.