FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (1): 223-230.doi: 10.7506/spkx1002-6630-20181202-016

• Packaging & Storage • Previous Articles     Next Articles

Effect of Near Freezing Temperature Storage on the Shelf Quality of Apricots after Long Time Cold Storage

LIU Bangdi, FAN Xinguang, SHU Chang, WANG Xiaomei, CAO Jiankang, JIANG Weibo   

  1. (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Academy of Agricultural Planning & Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; 3. Key Laboratory of Agro-products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Beijing 100121, China)
  • Online:2020-01-15 Published:2020-01-19

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

CLC Number: