Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots

Yuanyuan Jing,Xuan Ma,Xuan Zhu,Peng Jin

doi:10.1155/2018/4954931

Yuanyuan Jing, Xuan Ma + Show 2 more

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https://doi.org/10.1155/2018/4954931

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Abstract

Fresh apricots have high nutritional value and demand. Determination of the appropriate maturity is vital for fruit storage. The effects of harvest maturity on chilling injury and storage quality were investigated in this study. Xinjiang Saimaiti apricots were used as the material; the fruit was picked at three different maturity classes, maturity class I (colored area < 50%), maturity class II (colored area 50–80%), and maturity class III (colored area > 80%) according to yellow conversion rate, and stored at 0°C and 90–95% RH. Chilling injury incidence, chilling index, and the physiological indicators were evaluated. The results showed that the incidence, index of chilling injury, and firmness in apricots of maturity class I were highest than other two groups, but maturity class I apricots did not ripe. Although the incidence and index of chilling injury in maturity class III were relatively low, fruit firmness decreased rapidly. The incidence and index of chilling injury of apricots in maturity class II were lower than those of fruits at maturity class I, whereas fruit firmness, soluble solid content, ascorbic acid level, and extractable juice quantity relatively were well-maintained. Therefore, maturity class II was considered the appropriate maturity stage at harvest for storage.

Highlights

Apricots (Prunus armeniaca) are popular worldwide owing to their high nutritional value and delicious flavor, which can be used as fresh fruit and has a high importance as processed product [1]
Qian et al [17] reported the association between cucumber maturity and cold tolerance and its physiological mechanisms and showed that Titratable Acid (TA) level in cucumbers at an early developmental stage was relatively high, whereas soluble sugar content was low, and these cucumbers were prone to chilling injury
Hu et al [18] observed that highly mature cantaloupes have a higher degree of membrane lipid peroxidation during storage, and significant MDA accumulation occurs, which is unfavorable for maintaining storage quality during the late storage period

Summary

Introduction

Apricots (Prunus armeniaca) are popular worldwide owing to their high nutritional value and delicious flavor, which can be used as fresh fruit and has a high importance as processed product [1]. Fresh apricot production occurs mainly from June to July, when they become available in the market in large quantities for a short period. Fruits soften, and their quality and flavor reduce rapidly in a few days at room temperature after harvest, resulting in extensive fruit rotting [2]. Structural damage of cell membranes, the dysregulation of physiological processes, and metabolism occur in apricots during cold storage In apricots, these symptoms, termed chilling injury, are manifested as fruit becomes of hard texture, coarse, less juicy and lacks the ability to ripe, which severely affects the sensory properties and commercial value of apricots [4]

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