Quality changes of apricot fruits with different maturity under low temperature storage conditions
[Objective]To study the external quality,internal quality and the activities of metabolic enzymes of apricot fruits of 3 apricot varieties at different harvesting maturity under low-temperature storage conditions,and to provide a theoretical basis for the appropriate harvesting period and low-temperature storage of apricot fruits.[Method]'Shushangganxing','Youguangdabaixing'and'Dabaixing'were used as experimental materials.According to the fruit development time and peel color,the fruits were picked at seven maturity and eight maturity.The fruits without damage after picking were stored at low temperature(4 ℃)in cold storage.The samples were taken every 6 days,determination of fruit external quality single fruit mass,fruit firmness,soluble solids,soluble sugar,titratable acid,vitamin C,moisture content,cellulose,pectin,cell wall,membrane permeability and other internal quality,as well as cellulase,pectinase,polyphenol oxidase and peroxidase metabolic enzyme activity.The changes of fruit quality during low temperature storage were analyzed.[Result]The seven-mature and eight-mature fruits of three apricot varieties were stored at low temperature for 42 days,compared with the initial value,the average decreases in single fruit mass,fruit firmness,soluble sugar,titratable acid,pectin,membrane permeability,pectinase and peroxidase were 33.3%,42.3%,32.3%,57.9%,42.3%,39.4%,2.8%,and-4.3%,respectively,for the seven-matured fruits,while the average decreases in the eight indexes were 35.0%,48.2%,-8.0%,respectively,for the eight-matured fruits,21.3%,65.5%,48.2%,32.8%,-129.3%,and-8.0%,respectively.The average increase in soluble solids,vitamin C,moisture content,cellulose,cell wall,cellulase and polyphenol oxidase were 17.8%,232.0%,7.9%,209.4%,27.7%,164.5%,99.5% in seven-matured fruits,and the average increase in the seven indexes in eight-matured fruits were 5.16%,470.1%,7.8%,141.9%,37.9%,140.4%,and 58.7% .[Conclusion]During low temperature storage,the physical structure of the seven-mature apricot fruit was stable,and the external quality of the fruit was well maintained,but the internal quality was relatively poor compared with the eight-mature fruit.The amount of oxidative decomposition of the inclusions in the eight mature fruits was relatively small,and the internal quality was well maintained.Among the three apricot varieties,'Shushangganxing'had better storage resistance than'Youguangdabaixing'and'Dabaixing'.
万方数据
维普
