Effects of nitrogen and selenium treatments on the texture parameters of ‘Qingcui’ plum fruit

‘Qingcui’ plum fruit becomes soft at harvesting. In this study, we assessed the effect of following different treatments on various texture parameters: three concentrations nitrogen (NH4NO3 0%, 0.5% and 1%) forms selenium (selenomethylcysteine [C5H9NO2SSe/SeMeCys], sodium selenate [Na2SeO4] sele-nomethionine [SeMet]). The parameters evaluated were fracture, hardness, cohesiveness, springiness, gumminess, chewiness initial modulus under 4oC. Results showed that optimal N concentration was 1% Se form SeMeCys. Fruits treated with SeMeCys had similar as those group cysteine treatment. We then sprayed approximately 2 mL/fruit treatments: five combinations ratios (SeMeCys; 10 mg/L) (NH4NO3; (2:18; 4:16; 10:10; 16:4; 18:2), after which stored 4oC for 13 days. texture, color, other qualities measured. Linear correlations observed between parameters, main sensory analyzed. a combination in ratio 18:2 produced best results terms first hardness second preventing softening fruit. soluble protein, titratable acid solids significant linear relationships fixture parameters. color a* (greenness) b* (yellowness) also fracture hardness. These findings may offer promising strategy to prolong storage maintain crispness