Abstract: This study focused on the effects of the different vibration time on the quality of Kumaiti apricot fruits, which simulated the process of trucking under normal temperature (25 ℃± 1 ℃). The results showed that during the vibration of apricot, the respiration rate significantly increased (P＜0.05), and ethylene production and soluble solids content changed slowly, and vitamin C decreased slowly. However the organic acid content and firmness decreased obviously (P＜0.05); During the following storage, the respiration rate, ethylene production and fruit decay rate significantly increased (P＜0.05) with the extension of vibration time, the organic acid content and firmness decreased obviously, but the changes of soluble solids content and VC were not significant (P＞0.05). The foam-net packages may delay or reduce the respiration and ethylene peak, and it also can effectively slow down the changes of the organic acids, hardness and decay rate. Therefore, it is beneficial to maintain the quality of apricots.

Key words: mechanical vibration stress, apricot, quality, foam-net packages