Study Of Fruit Quality During Storage On Fuji Apple

In this experiment, Fuji apples was materials, study the effect of controlled atmospherestorage and refrigerated storage to the quality varying characteristics during storage, andinvestigate the consumers’ satisfaction on quality indicators by the form of consumer taste test.Hope that it can provide a theoretical basis for the effective storage of Fuji apples. The resultsshowed that:(1)After storage180days, controlled atmosphere storage apples the weight loss rate was3.80%, soluble solids content was13.84%, titratable acid content was0.25%, fruit firmnesswas6.41kg·cm-2, refrigerated storage apples the weight loss rate was5.06%, soluble solidscontent was13.68%, titratable acid content was0.20%, fruit firmness was5.87kg·cm-2. Twokinds of storage methods significantly different. Throughout storage, respiration intensity andethylene release rate of two storage methods apples were significantly different. Refrigeratedstorage apples respiration intensity reach a peak of26.69mg·kg-1·h-1, ethylene release ratepeak was19.37μL·kg-1, while the controlled atmosphere storage apples reach a peak of20.10mg·kg-1·h-1, ethylene release rate peak was10.24μL·kg-1. It is evident that, compared torefrigerated storage, controlled atmosphere storage can significantly reduce the fruit weightloss, improve fruit dehydration conditions; able to significantly remain fruit soluble solidscontent; able to significantly maintain fruit titratable acid content; able to significantlymaintain fruit firmness, slow down fruit soften; significantly reduce fruit respiration intensity,postpone respiration intensity peak, reduce respiration intensity peak; significantly reducefruit ethylene release rate, postpone ethylene release peak, reduce ethylene release rate peak.(2) After storage180days, consumers’ satisfaction of atmosphere storage apples coloringwas85.21%, fruit aroma was77.97%, consumers’ satisfaction of refrigerated storage applescoloring was82.15%, fruit aroma was75.11%, consumers’ satisfaction of two storagemethods fruit showed significant differences. After storage120days, consumers’ satisfactionof atmosphere storage apples firmness was85.41%, fruit juice content was79.13%, fruitaroma was79.68%, consumers’ satisfaction of refrigerated storage apples firmness was81.44%, fruit juice content was76.19%, fruit aroma was75.71%, consumers’ satisfaction oftwo storage methods fruit showed significant differences. After storage90days, consumers’ satisfaction of atmosphere storage apples crispness was86.15%, refrigerated storage appleswas82.67%, consumers’ satisfaction of two storage methods fruit showed significantdifferences. After storage120days, consumers’ satisfaction of atmosphere storage applesacidity was82.48%, refrigerated storage apples was87.77%, consumers’ satisfaction ofrefrigerated storage apples was significantly higher than that of atmosphere storage apples. Itis evident that, compared to refrigeration storage, controlled atmosphere storage can improvefruit coloring during late storage, significantly improve consumers’ satisfaction on fruitcoloring; able to maintain fruit firmness, improve consumers’ satisfaction on fruit firmness;can maintain fruit crispness during early storage, significantly improve consumers’satisfaction on fruit crispness; can reduce fruit water loss during interim storage, significantlyimprove consumers’ satisfaction on fruit juice content; able to maintain fruit aroma during latestorage, significantly improve consumers’ satisfaction on fruit aroma. Compared to controlledatmosphere storage, refrigeration storage can significantly improve consumers’ satisfaction onfruit acidity in mid-storage. Consumers’ satisfaction on fruit surface finish, fruit surface gloss,fruit sweetness did not vary significantly.