Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots
Fresh apricots have high nutritional value and demand. Determination of the appropriate maturity is vital for fruit storage. The effects of harvest maturity on chilling injury and storage quality were investigated in this study. Xinjiang Saimaiti apricots were used as the material; the fruit was pic...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/4954931 |
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| author | Yuanyuan Jing Xuan Ma Peng Jin Xuan Zhu |
| author_facet | Yuanyuan Jing Xuan Ma Peng Jin Xuan Zhu |
| author_sort | Yuanyuan Jing |
| collection | DOAJ |
| description | Fresh apricots have high nutritional value and demand. Determination of the appropriate maturity is vital for fruit storage. The effects of harvest maturity on chilling injury and storage quality were investigated in this study. Xinjiang Saimaiti apricots were used as the material; the fruit was picked at three different maturity classes, maturity class I (colored area < 50%), maturity class II (colored area 50–80%), and maturity class III (colored area > 80%) according to yellow conversion rate, and stored at 0°C and 90–95% RH. Chilling injury incidence, chilling index, and the physiological indicators were evaluated. The results showed that the incidence, index of chilling injury, and firmness in apricots of maturity class I were highest than other two groups, but maturity class I apricots did not ripe. Although the incidence and index of chilling injury in maturity class III were relatively low, fruit firmness decreased rapidly. The incidence and index of chilling injury of apricots in maturity class II were lower than those of fruits at maturity class I, whereas fruit firmness, soluble solid content, ascorbic acid level, and extractable juice quantity relatively were well-maintained. Therefore, maturity class II was considered the appropriate maturity stage at harvest for storage. |
| format | Article |
| id | doaj-art-62695d9152bb4dd6ad3170efd111ad3c |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-62695d9152bb4dd6ad3170efd111ad3c2025-02-03T01:31:02ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/49549314954931Effects of Harvest Maturity on Chilling Injury and Storage Quality of ApricotsYuanyuan Jing0Xuan Ma1Peng Jin2Xuan Zhu3Department of Food Science, Xinjiang Agricultural University, Urumqi 830052, ChinaDepartment of Food Science, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaDepartment of Food Science, Xinjiang Agricultural University, Urumqi 830052, ChinaFresh apricots have high nutritional value and demand. Determination of the appropriate maturity is vital for fruit storage. The effects of harvest maturity on chilling injury and storage quality were investigated in this study. Xinjiang Saimaiti apricots were used as the material; the fruit was picked at three different maturity classes, maturity class I (colored area < 50%), maturity class II (colored area 50–80%), and maturity class III (colored area > 80%) according to yellow conversion rate, and stored at 0°C and 90–95% RH. Chilling injury incidence, chilling index, and the physiological indicators were evaluated. The results showed that the incidence, index of chilling injury, and firmness in apricots of maturity class I were highest than other two groups, but maturity class I apricots did not ripe. Although the incidence and index of chilling injury in maturity class III were relatively low, fruit firmness decreased rapidly. The incidence and index of chilling injury of apricots in maturity class II were lower than those of fruits at maturity class I, whereas fruit firmness, soluble solid content, ascorbic acid level, and extractable juice quantity relatively were well-maintained. Therefore, maturity class II was considered the appropriate maturity stage at harvest for storage.http://dx.doi.org/10.1155/2018/4954931 |
| spellingShingle | Yuanyuan Jing Xuan Ma Peng Jin Xuan Zhu Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots Journal of Food Quality |
| title | Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots |
| title_full | Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots |
| title_fullStr | Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots |
| title_full_unstemmed | Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots |
| title_short | Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots |
| title_sort | effects of harvest maturity on chilling injury and storage quality of apricots |
| url | http://dx.doi.org/10.1155/2018/4954931 |
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