采收成熟度对杏果实贮藏品质的影响

Impact of Harvest Maturity on Storage Quality of Apricot Fruits

以新疆产'赛买提'杏为实验材料,根据转黄率将果实分为成熟度Ⅰ(着色面积<50%)、成熟度Ⅱ(着色面积50%~80%)和成熟度Ⅲ(着色面积>80%)三种不同成熟度在4℃、RH 90%~95%条件下贮藏,每隔7 d定期取样,测定杏果实硬度、可溶性固形物、可滴定酸、叶绿素、抗坏血酸及货架期商品率等指标变化,研究采收成熟度对杏果实贮藏品质的影响。结果表明:在贮藏前期,成熟度Ⅰ杏果实硬度、可滴定酸、叶绿素含量较成熟度Ⅱ、Ⅲ杏果高,至贮藏35 d后,成熟度Ⅰ果实可滴定酸含量仍然高于其它2个成熟度果实;成熟度Ⅱ杏果实硬度、可溶性固性物含量、Vc含量均高于成熟度Ⅰ、Ⅲ杏果;三种成熟度果实间叶绿素含量无显著差异。在货架期间,成熟度Ⅰ、Ⅱ、Ⅲ杏果实商品率分别为31.25%、72.44%、16.08%。成熟度Ⅱ能使杏果在贮藏期和货架期保持较好的品质,是杏果采收的最佳成熟度。

Harvested Xinjiang 'Saimaiti' apricot fruits were classified according to the yellowing rate, into three different stages of maturity: I(colored area < 50%), II(colored area 50% to 80%) and III(colored area > 80%). These were stored at 4 ℃ with 90% to 95% relative humidity(RH). The effect of harvest maturity on storage quality of the fruits was studied in terms of fruit firmness, soluble solid content, titratable acidity, chlorophyll, Vc content, and the commodity rate every 7 days. The results showed that the values of firmness, titratable acidity, and chlorophyll content of the apricots at maturity stage I were higher than those at maturity stages II and III during early phase of storage. After 35 d of storage, the titratable acid content at maturity stage I was still higher than that at the other two stages, while the firmness, soluble solid content, and Vc content at maturity stage II were higher than those at maturity stages I and III. In contrast, there was no significant difference in chlorophyll content among the three maturity stages. The commodity rates at maturity stages I, II, and III were 31.25%, 72.44%, and 16.08%, respectively, within their shelf life. Therefore, maturity stage II was most appropriate, implying maintenance of good quality during storage and shelf life for apricots harvested at this maturity stage.