Effect of Different Cool Storage Temperatures on Postharvest Physiology of Honeycrisp Apples

Abstract

Abstract: The effect of different cool storage temperatures on postharvest physiology and shelf quality of ‘Honeycrisp’ apples has been studied. Further theoretical basis for the development and application of cool storage technique of ‘Honeycrisp’ apples is to be provided. This research was carried out at temperatures of 0 and 3℃. Physiological indicators were measured regularly during storage and shelf life and physiological diseases index was counted in the end. The results indicated that compared with 0℃, storage temperature at 3℃ could inhibit the decrease in titratable acid content, keep color and lustre of pericarp, delay the time of respiration and ethylene peak, control the incidence of chilling injury and had higher SOD, POD and CAT activity. Furthermore, the shelf-life quality of ‘Honeycrisp’ apples stored at 3℃ was better. The experiment proved that 0℃ appropriate to most apple varieties was not suitable for ‘Honeycrisp’ cool storage, while 3℃ was better.

CLC Number:

TS205.7

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