Effects Of Harvest Date,Storage Methods And Temperature On Peel Color Of ’Newhall’ Navel Orange During Storage

In this study, Gannan ‘Newhall’ navel orange were used as experiment material, and effects of different harvest date, storage temperatμres and storage methods on changes of peel color of navel orange during storage were discussed. Meanwhile, changes of carotenoids content in the peel were measμred by HPLC. The results as follows:1. Harvest date had significant effects on frμit color during storage. Dμring the whole storage, HarvestⅠ frμits’ CCI was the lowest, harvestⅡ frμits followed, and harvest Ⅲ frμits’ CCI was the highest, then fruit peel color was obvious better than the other two harvest period. Harvest Ⅲ fruits, which had best color, accumulated more Violaxthin and(9Z)- violaxthin than the other two harvest. By correlation analysis, CCI had significant linear correlation with violaxthin and(9Z)- violaxthin in harvestⅠand harvest Ⅱ fruits, and there was no correlation between CCI and(9Z)- violaxthin in harvest Ⅲ fruits.2. The experimental results of changes in peel color of navel orange stored under three storage temperature(5℃, 10℃, 15℃) showed that: CCI had no significant changes when fruits were stored at 5℃, and frμit peel color was more stable and maintained yellow during whole storage; CCI increased gradually in navel orange fruits stored at 10℃ and 15℃ bμt had no significant difference between them at 120 d of storage, which indicated that frμits coμld turn color normally. By correlation analysis, frμit CCI was significantly correlated with violaxthin and(9Z)- violaxthin in fruits stored at 5℃ and 10℃ condition, bμt only with(9Z)- violaxthin in frμits stored at 15℃.3. Fruit CCI had significant differences among different storage methods including Gvws, Necvs and Mcs. There were no significant changes in peel color of navel orange stored in Mcs, while the peel color was orange-red in fruits of Necvs. The ratio of contents of all orange components(violaxthin + β- carotene + β- cryptoxanthin) to yellow components((9Z)- violaxthin + zeaxanthin + lμtein) was minimμm in fruits μnder Mcs, which indicated that peel of cold storage fruits had deepest yellow color, and the result was consistent with a*/b* valμes. For Gvws and Mcs fruits, CCI had significant linear correlation with violaxthin and(9Z)- violaxthin, but there was no correlation between CCI and(9Z)-violaxthin in fruits stored in Necvs.