FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (13): 260-266.doi: 10.7506/spkx1002-6630-20180619-370

• Packaging & Storage • Previous Articles     Next Articles

Improved Postharvest Quality of Apricot (Prunus armeniaca L. cv. Diaogan) during Storage at Near-Freezing Temperature

BAI Guorong, GUO Minrui, LU Di, CHEN Guogang, NAN Lijun   

  1. 1. Food College, Shihezi University, Shihezi 832000, China; 2. Center for Disease Control and Prevention of Xinjiang Uygur Autonomous Region Aksu Prefecture, Aksu 843000, China; 3. School of Chemistry and Life Sciences, Chuxiong Normal University, Chuxiong 675000, China
  • Online:2019-07-15 Published:2019-07-23

Abstract: The purpose of this work was to investigate the effects of near freezing temperature storage versus storage at 0–1 ℃ and 15 ℃ on the postharvest physiology and storage quality of Xinjiang-grown Diaogan apricot fruit. The results showed that the freezing point of Diaogan apricots was determined to be ?3.1 ℃. Compared with two other storage temperatures, storage at near-freezing temperature (?1.5 to ?2.0 ℃) could effectively inhibit respiration rate and reduce decay incidence in apricots by suppressing membrane permeability and the accumulation of malondialdehyde (MDA). In addition, near-freezing temperature storage could increase the activity of peroxidase (POD) and inhibit the activity of polyphenol oxidase (PPO) as well as maintain higher fruit firmness and higher contents of soluble solids, titratable acid and VC. The quality of Diaogan apricots was still good after 70 days of storage at near-freezing temperature. Overall, near-freezing temperature storage could be an appropriate method to maintain the quality of Diaogan apricots.

Key words: near-freezing temperature storage, preservation effect, Diaogan apricot, storage quality

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