Effect Of Near Freezing Temperature Combined With Calcium Treatment On The Quality Of Postharvest Apricot Fruits

Apricot fruits was typical respiration type fruit.The harvest season is concentrated,and it is prone to chilling injury when stored at unsuitable temperatures.However,the fruit is easily infected by pathogenic microorganisms after chilling injury symptoms,and its storage quality and commercial value will be seriously affected.Therefore,Xinjiang apricot fruits was used as experimental material to study the effects of near freezing temperature combined with calcium treatment on the storage quality and cold resistance of apricot fruit,from four aspects:storage quality,reactive oxygen species and cell wall metabolism,and shelf life quality.Discuss the control of cold injury of apricot fruits in combination with calcium treatment at near ice temperature.The main findings are as follows:(1)The results show that,compared with calcium treatment alone and near freezing temperature storage,near freezing temperature combined with calcium treatment can effectively inhibit the appearance of apricot fruit respiratory intensity peaks,delay the decline of SSC,TA,Vc and total phenols and flavonoids content in apricot fruits,inhibit the accumulation of MDA content,and make apricot fruits total phenols,The content of flavonoids is maintained at a higher level,so as to better maintain the storage quality of apricot fruit and extend the fruit storage period.This shows that near freezing temperature combined with calcium treatment can better maintain the storage quality of apricot fruits,thereby improving the cold resistance of apricot fruits.(2)The results show that,compared with calcium treatment alone and near freezing temperature storage,near freezing temperature combined with calcium treatment can effectively inhibit the increase in H₂O₂content and the rate of O₂^-·production,delay the decline of CAT activity,and effectively increase SOD,POD,APX activity,and inhibited the increase of PPO activity.It shows that the combination of ice temperature and calcium treatment can regulate the active oxygen metabolism balance of apricot fruit during storage,and enhance its own antioxidant capacity,reduce the damage of active oxygen to the fruit,and improve the cold resistance of apricot fruit.(3)The results show that,compared with calcium treatment alone and near freezing temperature storage,near freezing temperature combined with calcium treatment can effectively inhibit PME,PG,CEL and?-GLU.Delays the rise of NSP,cellulose content,and WSP,CSP content increased,Control the chilling injury of fruits.(4)To study the effect of near freezing temperature combined with calcium treatment on the shelf-life quality of apricot fruits.The apricot fruits was taken out of the low-temperature chain out-store,taking out the apricot fruit from the near freezing temperature storage,samples were taken every 2 days to determine the changes in physiological indexes and sensory evaluation of apricot fruits.The results showed that near freezing temperature storage combined with calcium treatment could maintain high fruit commodity rate and firmness,and effectively delay the decrease of SSC,TA and Vc content,besides,obviously inhibited the color change(L*,a*,b*),in addition sensory evaluation also maintained at a high level.