Abstract:

In the present study, the effects of three different temperature treatments (T1: immediately transferred to
(0 ± 1) ℃ cold room for storage, T2: transferred to (0 ± 1) ℃ cold room for storage after 48 h at (13 ± 1) ℃ and
T3: transferred to (0 ± 1) ℃ cold room for storage after 48 h at (20 ± 1) ℃) on wound healing of ‘Red Fuji’ apple
with simulated mechanical injury were studied. Comparisons of various physiochemical indexes and visual observation
were made to identify the best temperature treatment for would healing of ‘Red Fuji’ apple. The results showed injured
fruits exhibited a significantly lower hardness than control fruits. All three cooling treatments resulted in an increase in
the activities of POD and PPO and lignin content in injured fruits. T2 and T3 could be considered capable of activating
POD but inhibiting PPO. The highest increase in lignin content was observed in T2 treated fruits. Meanwhile, the
lowest decay index and the best results of wound healing were observed.

Key words: cooling methods；‘Red Fuji&rsquo, apple；mechanical damage；wound healing