Study On The Storage Characteristic Of Honeycrisp Apples

The effect of different cool storage temperature on postharvest physiology and shelfquality of ‘Honeycrisp’ apples has been studied. Besides, some harvested ‘Honeycrisp’ appleswere treated with1-MCP(1.0μL·L-1,24h), delayed cooling(20℃,7d) and the combinationof them and then moved to cold storage (3℃). Physiological indicators were measuredregularly during storage and physiological diseases index was counted in the end. Furthertheoretical basis for the development and application of cool storage technique of‘Honeycrisp’ apples is to be provided. The main results were as follows:（1）Compared with0℃, storage temperature at3℃couldbetter inhibit the decrease intitratable acid content, keep color and lustre of pericarp, delay the time of respiration andethylene peak, control the incidence of chilling injury and had higher SOD, POD and CATactivity.The shelf-life quality of ‘Honeycrisp’ apples stored at3℃was better than0℃.（2）1-MCP treatment significantly inhibited ethylene production and respiratory rate,delayed the decrease of fruit firmness and titratable acid, and kept better quality thanpre-storage delayed cooling treatment. Both1-MCP and delayed cooling treatment suppressedthe development of low temperature breakdown, but increased the incidence of bitter pit.Although the combination of1-MCP and delayed cooling treatment increased thedevelopment of bitter bit, it completely eliminated the incidence of chilling injury and keptthe fruit quality well. Therefore it was the best treatment for the ‘Honeycrisp’ apples whichweren’t sensitive to bitter bit.（3）‘Honeycrisp’ apples could maintain good firmness during long-term cold storageprocess. After storage (3℃,210d), the firmness of ‘Honeycrisp’ was7.35kg·cm-2.