关键词: 杏果实, 近冰点温度贮藏, 贮后品质, 活性氧代谢, 乙烯代谢

Abstract: Apricots (cv. Mixing) were stored at near freezing temperature (NFT, (-2.2 ± 0.2) ℃) or 0 ℃ for up to 70 days to evaluate the storage and shelf quality. During the shelf life after storage at 0 ℃ for 70 days, fruit maturation, softening and color turning as well as a decrease in sugar/acid ratio did not occur normally. However, the apricots stored at NFT for 70 days could reach normal maturity after the shelf-life period at room temperature. The ethylene production and ethylene metabolism were both higher than those in the apricots stored at 0 ℃. NFT storage also effectively maintained superoxide dismutase, ascorbic acid oxidase and catalase activities, antioxidant compound contents and antioxidant activity, and reduced the accumulation of malondialdehyde (MDA) and hydrogen peroxide. Therefore, NFT storage can not only effectively extend the storage period, but also maintain the normal physiological metabolism of ‘Mixing’ apricots, hence preserving the shelf quality after long-term cold storage.

Key words: apricot, near freezing-point temperature storage, shelf storage quality, reactive oxygen metabolism, ethylene metabolism