Effect Of Postharvest Oxalic Acid And Malic Acid Treatment On Volatile Compounds And Quality Of Apricot Fruit(Cv. Armeniaca VulgarisLam.) During Storage

Oganic acid could be used as a new chemical elicitors for controlling the decay of fruits.In this paper ,apricot fruits (cv.Armeniaca vulgarisLam) were treated by oxalic acid and malic acid to induce resistance after gathering and then stored to investigate the effect of oganic acid treatment on quality, especially volatility compounds with SPME-GC-MS. Results from the studies will provide theoretical and practical information on how to reduce postharvest decay and improve storage quality of apricot fruit(cv.Armeniaca vulgarisLam), and provide alternatives to traditional applications of chemical fungicides on horticultural crops. The results indicated as follow:1.115 kinds of volatility compounds were identified with Solid Phase Microextraction and Gas chromatography- Mass spectrum (SPME-GC-MS) from apricot (cv.Armeniaca vulgarisLam).The main volatile compounds includedβ-ionone, citral, lilac alcohol , linalool , nerol, benzaldehyde ,γ-octalactone ,γ-decalactone ,δ-decanolactone,γ-undecalactone, ect 40 kinds of volatile compounds.2. The result showed that oxalic acid and malic acid treatment significantly inhibited the total content volatile compounds of apricot fruit during ambient storage , but between the two treatment groups did not have significant difference.3. Oxalic acid and malic acid treatment could inhibit the compounds of fruit aroma and promoted the compounds of green aroma obviously.4. Sensory characteristic and PCA were used to analysis the main compounds of the apricot fruit. The result indicted that the control group had fruit, green and apricot aroma on 1st, 3rd and 5th, fruit, apricot aroma on 7th and fruit, flower aroma on 9th; The oxalic acid treatment had fruit ,flower and apricot aroma on 1st , fruit ,flower ,green and apricot aroma on 3rd and 9th, fruit ,green and apricot aroma on 5th , sweet ,fruit and apricot aroma on 7th; the malic acid treatment had fruit, flower and apricot aroma on 1st , fruit ,flower ,green and apricot aroma on 3rd and 9th, fruit aroma on 5th , green ,fruit and flower aroma on 7th.5.The result showed that oxalic acid and malic acid treatment could delay the decrease on TA, firmness, Vc content and increase the TS/TA ratio of apricot fruit. But the treatment groups did not have significant difference on total sugar compare with control group.6. Oxalic acid and malic acid treatment had the lower lever of MDA than control group and inhibited lipid peroxidation significantly. While the result indicated that the treatment groups could increase activity of peroxidase (POD), polyphenoloxidase (PPO).