Effect of Storage Temperature on Post-harvest Quality of Seedless Pomelo Fruit

To extend the storage and shelf life of seedless pomelo, different storage temperatures of 5 ℃, 10 ℃, 15 ℃, 20 ℃ and room temperature (25 ℃, CK) were set, and the fruits were treated for 0 d, 15 d, 30 d, 45 d, 60 d, 75 d and 90 d. The color of the fruit peel and chlorophyll content were observed, and the weight loss rate, soluble solid content(SSC), titratable acid(TA) content and total soluble sugar content(SSC) of the fruits were determined. The results show that moderate low temperature can effectively prolong the green retention time of the peel of seedless pomelo fruits, slow down the rate of water loss from the fruits, increase the sugar content and soluble solids content of the fruits, and keep the Vc content stable. However, the titratable acid content of the fruits increases under low temperature. The peel of seedless pomelo fruits stored at 10 ℃ for a long time still remains green, with the chlorophyll content of the peel being 0.024 (mg/g·FW⁻¹), the weight loss rate being 2%, the soluble solids content being 11.73%, the total soluble sugar content being 10.84%, and the Vc content being 47.46 (mg/100g), all of which are the optimal values. The titratable acid content also remains at a relatively high level (0.65%). From the above, it can be concluded that 10 ℃ is the best storage temperature for seedless pomelo fruits.