The effect of harvesting period on the fruit quality of 'Yanfu 3'apple
Using the 15 years old'Yanfu 3'apple as the experimental material,this study investigated the physiological changes and characteristics of fruit quality during low-temperature storage in six harvesting periods(October 5th,October 11th,October 17th,October 23rd,October 29th,and November 5th,2022)in the dry plateau area of Longdong,Gansu.The results showed that as the harvest period was delayed,the fruit shape index did not show significant changes.The vertical and horizontal diameters of the fruit,soluble solid content,soluble sugar content and solid acid ratio,sugar acid ratio,and sugar heart rate all significantly increased.The hardness,titratable acid content,and total phenolic content significantly decreased.The fruit harvested on October 23rd had the largest single fruit weight,the best coloring,and the highest vitamin C content,with a soluble solid content of 15.13％.During low-temperature storage,the hardness and titratable acid content,as well as vitamin C content of fruits at different harvest periods,continuously decrease.The soluble solid content first increases and then decreases,and the total phenolic content first decreases and then increases.The fruit respiration intensity and ethylene release rate both peak at 120 days of storage;the hardness,titratable acid content,and vitamin C content of the fruits harvested on October 17th showed a relatively small decrease,while the smoothness of the fruit surface remained stable.After 180 days of storage,the hardness,soluble solid content,vitamin C content,and L*value of the fruits were the highest,while the respiratory intensity,peak ethylene release rate,weight loss rate,and decay rate of the fruits were the lowest.Based on comprehensive analysis,October 23rd can be the most suitable harvest date for fresh consumption of'Yanfu 3'fruit in the dry plateau area of Longdong,Gansu,and October 17th can be the best harvest date for long-term low-temperature storage.
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