Abstract
The cold storage of fruits for a long period of time without quantitative and qualitative depreciations is absolutely necessary to supply the market with fresh fruits. This study aimed to investigate the changes in apple fruits during cold storage in order to determine their optimal storage capacity and to know the optimal moment of market sale. Five apple cvs. (‘Rumina’, ‘Rebra’, ‘Rustic’, ‘Generos’ and ‘Florina’) grown in the Genetics and Breeding Department of Research Institute for Fruit Growing Pitesti, Romania were kept in the cold storage at 2-4ºC and 90-95% humidity for 4 months. Before and after storage in cold conditions, the following physical and chemical parameters of fruits were evaluated: weight, color, firmness, soluble solids content and acids content. After 4 months, the fruits weight decreased with 2.45 g. The lowest weight loss was recorded on ‘Rumina’ cv. (1.48 g) and the highest for ‘Rebra’ cv. (3.20 g). At the end of storage period (January) the fruits firmness decreases with 7.74 Bareiss HPE-II FFF units, the best results being recorded on Rumina cv. (loss of firmness by only 5.23 units). Also, after cold storage the taste of the fruits was improved (the soluble solids content increased with 0.29 % Brix and the acid content decreased with 0.22 g/100 g fresh weight). The fruits color has changed gradually during the storage, the fruits being more colorful and attractive.
Highlights
This study aimed to investigate the changes in apple fruits during cold storage in order to determine their optimal storage capacity and to know the optimal moment of market sale
Negative b* is blue; - the fruit firmness was measured with non-destructive penetrometer Qualitest HPE-II-FFF equipped with a test anvil ball of ø5mm. - the soluble solids content of fruits was measured with Digital Sucrose Refractometer – (Hanna Instrument 96801), in % Brix; - the malic acid content of fruits was measured using the device Minititrator Hanna Instrument 84532
The weight loss of fruits kept in cold storage up to 90 days is low because the wax layer is not damaged
Summary
The apple is one of the most important and widespread tree species in the world. In 2019, world apple production was 87,236,221 tons (FAO, 2021). From this fruits production, only a small part is consumed immediately after harvesting, the most part, being necessary to keep for a few months in storage houses, to preserve the fruits quality until consumption (Ahmad et al, 2021; Kovac et al, 2010; Militaru et al, 2016). The fruit quality is one of the major goals in apple breeding program, as well as keeping the fruit quality during the storage period (Militaru et al, 2011). It is known that the quality of an apple or any fruit can be defined as the combination of the external (shape, size, gloss and color) and internal (firmness, density, acidity and soluble solids content) attributes (Ahmad et al, 2021; Kader, 2002; Militaru et al, 2011, 2016; Sestraș, 2004; Braniște et al, 2008)
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