The Quality And Storability Comparison Of Hanfu Apple In Dongling District Of Shenyang And Mengling Of Hunchun

We took the Hanfu apples from Shenyang and Hunchun districts as materials to study the quality and storability differences.The results showed that:the peel cells of Shenyang fruits were connected closer than Hunchun’s fruits cells and the layer of Shenyang fruit peel was more thinner than that of Hunchun’s;the lustrousness of Shenyang fruits was higher than that of Hunchun’s;the soluble solid content of Shenyang fruits was higher during the storage;the titratable acid content of Shenyang fruits declined later,and the hardness of Shenyang fruits was higher,but it was sharply increased of the weight lose rate;For the storability:the total pectin content of two places fruits shared a similar trend during the storage,the cellulose content of Hunchun fruits reached the peak value at 60 days,which was earlier 30 days than that of Shenyang fruits’;the hemicelluloses content of Hunchun fruits declined sharply at 60 days;the PG enzyme activity had no obvious changes of both two places fruits;but the β-Gal enzyme activity of Hunchun fruits reached the peak value at 60 days,which was earlier 30 days than that of Shenyang fruits.