Study on Quality and Physiological Changes of Luli Apple During Storage

Abstract

Abstract: The quality and physiological changes of ‘Luli’ and ‘Gala’ apple during storage were explored to provide theoretical basis for the storage and preservation of new mid-early ripening apple varieties. The results showed that the hardness, soluble solids, L* value of peel and DPPH free radical scavenging rate of ‘Gala’ and ‘Luli’ showed a downward trend. After 90 days, the hardness of ‘Gala’ decreased by 56.3% while ‘Luli’ only decreased by 30.7%. Compared with ‘Gala’, ‘Luli’ had lower polyphenol oxidase and lipoxygenase activities, and higher contents of total phenols, flavonoids and chlorogenic acid during storage. During storage, the mono-phenol content in ‘Luli’ showed a decrease rate, among which chlorogenic acid, epicatechin, hypericin, and ferulic acid decreased significantly in the first of 15 days, while the changes were not significant during shelf life period. The catechins, P-coumaric acid, rutin, and caffeic acid in ‘Gala’ increased first and then decreased during storage, but decreased rapidly during shelf life period. The main aroma components in ‘Gala’ and ‘Luli’ were aldehydes, alcohols and esters, among which 3-methyl-1-butanol, 3-methyl-2-butenol, nonanal, 2-amino-6-methylbenzoic acid and 1-methyldibenzofuran were only detected in ‘Luli’. During storage, the aldehydes in the two varieties showed a decrease rate, while the alcohols and esters showed an increase rate. The alcohols in “Luli” decreased during shelf life period, while increased in ‘Gala’. In conclusion, ‘Luli’ exhibited higher fruit hardness, antioxidant capacity and phenol contents during low temperature storage and shelf life period, and the overall storage quality was better than that of ‘Gala’.

Key words: ‘Luli’ apple, ‘Gala’ apple, Storage quality, Physiological changes, Difference analysis

CLC Number:

S661.1

震王 Yong Peng. Study on Quality and Physiological Changes of Luli Apple During Storage[J]. FOOD SCIENCE, 0, (): 0-0.

References

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