Study On The Effects Of Quality Deterioration On The Apricot Fruit With Different Harvest Maturity

Apricot fruit with rich aroma, excellent flavor and rich nutrient content is loved by the people as fresh fruit. However, apricot fruit easily soften and rot after harvest, this short shelf life and greatly reduce the commercial value of the apricot fruit. In this paper, Xinjiang Saimaiti apricot was selected as materials to explore the effects of quality deterioration on the apricot fruit with different harvest maturity during storage in order to provide the theoretical basis for the extended storage of apricot fruit and assured the quality of apricot during storage. The main contents are as follows:1. Apricot fruit was classified into three different maturity as maturity â… (colored area <50%), maturity â…¡(colored area of 50% to 80%) and maturity â…¢(colored area >80%) by the rate of turning yellow. The firmness, SSC, TA, Vc, chlorophyll and shelf commodity rate of apricot fruit were measured to research quality of apricot fruit during storage of harvest maturity the impact of changes at the storage conditions of 4oC and RH90%~95% every 7d. The results showed that: apricot fruit of maturity â…¡ during 35 d remained high Vc content and fruit firmness, and fruit commodity rate got to 72.44% during shelf storage. Therefore, the choice of picking apricot fruit at maturity â…¡ can maintain good storage quality of apricot fruit, and guarantee effectively the value of apricot fruit.2. The respiration rate, ethylene production, ACC content, ACS and ACO activity of three maturity apricot fruit were measured every 7d. The results showed that: the ethylene content of apricot fruit was impacted significantly by maturity. Apricot fruit of maturity â…¡ which can mellow through postharvest respiratory metabolism and ethylene biological metabolism to be mature and it is suitable for optimum maturity as apricot harvest.3. The changes of cell membrane permeability, MDA concentration and apricot fruit cell wall metabolism related substances and enzyme activity were detected periodically every 7d on the three maturity apricot fruit. The results showed that: Select the Maturity â…¡ as the best harvest maturity of apricot, it can make apricot fruit to maintain a low cell membrane permeability, and the cumulative amount of MDA and cellulose content, and to maintain a certain degree of lignin content and original pectin content during storage after harvest, so that apricot fruit can remain relatively fruit shape intact in a long term storage.4. Using solid phase micro-extraction combined with GC-MS spectrometer to detect the changes in the composition and content of volatile substances in the storage start(0d), medium-term storage(18d), late storage(35d) on apricot fruit. The results showed that: There is a big difference of volatile matter content and the main flavor substances in the different maturity apricot fruit at different storage periods. The maturity â…¡could remain relatively rich composition and content of volatile matter at the end of storage(35d) and made the apricot fruit keep a good flabor quality.