Study On The Effects Of Key Enzymes Of Sugar Metabolism,Acid Metabolism And Quality In Apricot Fruit By BTH Treatment

Apricot fruit with strong aroma,excellent flavor and rich nutrient content is loved by consumers.However, apricot fruit easily 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 study on the effects of quality,volatile components,sugar metabolism and organic acid metabolism of apricot fruit by BTH treatment in order to provide the theoretical basis for the assured the quality of apricot and extended storage of apricot fruit during storage. The main contents are as follows:(1) Apricot fruit was treated with 0.05 g/LBTH after harvest, then treated the undisposed apricot fruit as the control group(CK),two groups were storaged at low termperature(4?,RH90%-95%)to research quality of apricot fruit by BTH treatment. The results showed that:during the storage, the treatment of BTH inhibited the respiration intensity of apricot fruit, delayed the appearance of respiratory peak and ethylene release quantity peak, delayed the decrease in hardness,TA content, made the apricot fruit keep the high TSS content and carotenoid content, beta carotene content and retarded the change of sugar-acid ratio of apricot fruit.Therefore,the treatment of BTH maintained good storage quality of apricot fruit.(2) Apricot fruit was treated with 0.05 g/LBTH then storaged at low termperature(4?,RH90%-95%)to research the effects of volatile constituents of apricot fruit by BTH treatment. The results showed that:during the storage, the treatment of BTH inhibited the release of aldehydes, alcohols,esters material.(3) Apricot fruit was treated with 0.05 g/LBTH then storaged at low termperature(4?,RH90%-95%)to research the effects of sugar metabolism of apricot fruit by BTH treatment.The results sho wed that:during the storage, the treatment of BTH improved the activitity of AI, NI, SSc, SSs, SP S,and maintained high contents of sucrose,fructose,glucose,sorbitol in apricot fruit.(4) Apricot fruit was treated with 0.05 g/LBTH then storaged at low termperature(4?,RH90%-95%)to research the effects of acid metabolism of apricot fruit by BTH treatment. The results sho wed that:during the storage, the treatment of BTH improved the activitity of NAD–MDH, PEPC,CS and inhibited the activitity of NADP–IDH, NADP–ME, Cyt–ACO, Mit–ACO, delayed the degr adation speed of malic acid, citric acid, and maintained the contents of malic acid, citric acid in a pricot.fruit.