Study On Quality Changes Of Fuji Apple During Shelf Life

Fuji, has become a very welcomed fruit for its attractive appearance, good flavor, and storability. But, huge economic losses may be caused due to the rapid quality changes during shelf sales of Fuji apple. This paper dealt with the effects of different storage temperatures(5 °C, 10 °C, 15 °C, 20 °C and 25 °C) on sensory and nutritional quality of Fuji apple, as well as the main characteristics that affect the shelf life of the apple. The results showed that:1. Loss of red color was the most important quality change that affected the shelf life of Fuji apple. Loss of red color was mainly reflected by the reduction of anthocyanin content and a value. The ratio of a/b can show the appearance quality change, which kept good correlation with internal functional components. Low temperature could better prevent the loss of red color and keep good sensory quality.2. The firmness and SSC of freshly picked ‘Fuji’ apple were 7.91 kg/cm2 and 13.71Brix%, respectively. There may be an inconsistencie between overall sensory quality and nutritional quality during shelf life. The best temperatures for good appearance quality,firmness, weight loss and decay rate throughout shelf life were 5 °C. But the best temperatures for good taste were 10°C, 10 °C and 5 °C, respectively. The lower shelf temperature, the higher Vc content and antioxidant activity at different shelf times, but the flavonoid content was opposite. Total phenolics content declined after a continuous increase. The shelf temperature of the highest phenolics content was high temperature 25 °C on day 8, middle temperature 15 °C on day 16, and low temperature 5 °C on day 24 respectively. The suitable temperatures for good appearance quality on day 8, 16 and 24 were no more than25 °C, 15 °C and 10 °C, respectively. The suitable temperatures for good taste quality on day 8, 16 and 24 were no more than25 °C, 25 °C and 20 °C, respectively. In summary, the suitable temperatures for good quality on day 8, 16 and 24 were no more than25 °C, 15 °C and 10 °C,respectively.3. Sensory quality of ‘Fuji’ apple transferred to shelves after 4moths storage with no1-MCP treatment was consistent with nutritional quality. The initial firmness and SSC of stored‘Fuji’ apple were 6.02 kg/cm2 and 12.87 Brix%, respectively. The best temperatures forgood appearance and taste quality, firmness, weight loss and decay rate throughout shelf life were 5 °C. Besides, the content of Vc, total phenolics and flavonoid and the antioxidant activity was higher at 5 °C compared with other temperature. The suitable temperatures for good appearance quality on day 8, 16 and 24 were no more than 5 °C. The suitable temperatures for good taste quality on day 8, 16 and 24 were no more than20 °C, 15 °C and10 °C, respectively. In summary, the suitable temperatures for good quality on day 8, 16 and24 were no more tha5 °C.4. The initial firmness and SSC of apples which were treated with 1-methylcyclopropene(1-MCP) and stored at 0 °C for up to 4 months were 6.82 kg/cm2 and 12.58Brix%. There may be also an inconsistencie between overall sensory quality and nutritional quality during shelf life. The best temperatures for good appearance quality, firmness, weight loss and decay rate throughout shelf life were 5 °C. But the best temperatures for good taste were 15 °C, 10 °C and 10 °C, respectively. Fruit at lower temperature(5 °C) possessed better color and higher nutritional quality including total phenolics, flavonoid, TAA and Vc contents throughout the shelf life. The suitable temperatures for good appearance quality on day 8, 16 and 24 were no more than25 °C, 15 °C and 10 °C, respectively. The suitable temperatures for good taste quality on day 8, 16 and 24 were no more than25 °C, 15 °C and 15 °C, respectively. In summary, the suitable temperatures for good quality on day 8, 16 and 24 were no more than20 °C, 15 °C and 10 °C, respectively.