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Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

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Abstract

The effect of postharvest treatments on storage characteristics of harvested apricots in relation to fruit quality was investigated. ‘Xiaobai’ apricots treated with 1-methylcyclopropene (1-MCP), chlorine dioxide (ClO2), calcium, and heat in sealed container and then stored at 20 °C with 90 % relative humidity (RH) for 10 days. Results showed that the treatments could reduce respiration production and MDA content, delay softening, postharvest decay, the decrease of soluble solids (SSC), and visual changes. Furthermore, the polyphenol oxidase (PPO), polygalacturonase (PG), and pectin methylesterase (PME), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) activities were reduced by treatments. Taken together, it is suggested that ClO2 treatment might be an effective way to maintain the quality of apricot fruit except 1-MCP treatment.

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Acknowledgments

Our research was supported by China Postdoctoral Science Foundation funded project (2012M521826) '12th Five-Year Plan' National Key Technology R & D program of China (No. 2011BAD27B01-01-02).

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Authors and Affiliations

  1. Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091, China

    Bin Wu & Feng-bin Che

  2. Institute Agro-products Processing Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, People’s Republic of China

    Qin Guo

  3. Key Laboratory of Oil and Gas Fine Chemicals of the Ministry of Education, College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China

    Gang-xia Wang, Xin-yuan Peng & Ji-de Wang

Authors
  1. Bin Wu
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  2. Qin Guo
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  3. Gang-xia Wang
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  4. Xin-yuan Peng
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  5. Ji-de Wang
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  6. Feng-bin Che
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Correspondence to Feng-bin Che.

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Wu, B., Guo, Q., Wang, Gx. et al. Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature. J Food Sci Technol 52, 2247–2255 (2015). https://doi.org/10.1007/s13197-014-1288-8

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  • DOI: https://doi.org/10.1007/s13197-014-1288-8

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