新疆农业科学2024，Vol.61Issue(10)：2444-2457,14.DOI:10.6048/j.issn.1001-4330.2024.10.012
不同成熟度杏果实常温贮藏条件下品质变化规律分析
Analyze on the quality change rule of different degree of ripeness apricot fruit under normal temperature storage conditions
摘要
Abstract
[Objective]To understand the change of quality index of apricot fruits under different normal temperature storage conditions and to provide data reference for the determination of suitable harvest period and the optimization of normal temperature storage conditions.[Methods]Xinjiang good apricot varieties"tree dried apricot","white apricot"and"glossy white apricot"were taken test material,and according to the fruit development time and fruit color in 70%mature and 80%mature,the picked fruits without damage were stored at room temperature and sampled at 3d intervals to determine fruit quality indicators and related meta-bolic enzyme activity.[Results]The results showed that under the normal storage conditions,the average de-creasing rate of the six indexes was 41.36%,6.10%,57.60%,47.03%and 61.70%,respectively.The content of soluble solids,total sugar content,pectin content and plasma membrane permeability showed an in-creasing trend,with the average increase rate of 9.38%,118.08%,238.64%and 194.27%,and octens were 14.58%,85.28%,229.48%and 199.82%,respectively.Cellulase and pectinase maintained high en-zyme activity in the early storage period,with polyphenol oxidase activity and peroxidase activity gradually in-creasing.The soluble solids,total sugar content were significantly lower than those of octamature fruits,and hardness,titratable acid content and vitamin C content were higher than those of octamature fruits,but the difference was not significant.[Conclusion]During the normal temperature storage period,the fruit structural substances in the early stage and the inclusions in the later period change greatly.The physical structure of the 7th ripe apricot fruit is stable,and the external quality of the fruit is maintained well.The inclusion content of octomature fruit is relatively less decomposed,and the internal quality is maintained better.The storage toler-ance of the three apricot varieties from strong to weak is"tree dried apricot","oily big white apricot"and"big white apricot".关键词
杏/果实/不同成熟度/常温贮藏/果实品质Key words
apricot/fruit/different degree of ripeness/storage at room temperature/fruit quality分类
农业科技引用本文复制引用
李新豫,开乃斯·哈比江,李长城,赵蕾,张志刚,赵世荣..不同成熟度杏果实常温贮藏条件下品质变化规律分析[J].新疆农业科学,2024,61(10):2444-2457,14.基金项目
新疆维吾尔自治区林草发展补助资金项目"新疆优良杏果实耐贮藏特性对比研究"(XJLYKJ-2022-06) （XJLYKJ-2022-06）
2022 年中央引导地方科技发展专项资金项目"黑核桃、杏李等优良林木资源筛选与提质增效关键技术研发与示范"(ZYYD2022B15) Forestry and Grassland Development Subsidy Fund Project in the Xinjiang Uygur Autonomous Region"Comparative Study on Storage Characteristics of Fine Apricot Fruits in Xinjiang"(XJLYKJ-2022-06) （ZYYD2022B15）
The Special Fund Project of 2022 Central Government Guiding the Local Science and Technology Development"Research and Demonstration of Key Technologies for Screening and Impro-ving Quality and Efficiency of Excellent Forest Resources such as Black Walnut and Apricot Plum"(ZYYD2022B15) （ZYYD2022B15）
