Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (9): 2189-2197.DOI: 10.6048/j.issn.1001-4330.2023.09.013
• Horticultural Special Local Products·Storage and Preservation Processing·Forestry • Previous Articles Next Articles
LIU Yufang1(), ZHANG Zhigang2,3(), LI Changcheng4, LI Hong5, CHENG Ping5, YANG Lu5
Received:
2022-11-10
Online:
2023-09-20
Published:
2023-09-19
Correspondence author:
Zhang Zhigang (1986-), male, from Hebei, associate researcher, PhD, mainly engaged in research on fruit tree cultivation,(E-mail)Supported by:
刘玉芳1(), 张志刚2,3(), 李长城4, 李宏5, 程平5, 杨璐5
通讯作者:
张志刚(1986-),男,河北人,副研究员,博士,研究方向为果树栽培,(E-mail)作者简介:
刘玉芳(1989-)女,山西人,讲师,硕士,研究方向为果树栽培,(E-mail)414480684@qq.com
基金资助:
CLC Number:
LIU Yufang, ZHANG Zhigang, LI Changcheng, LI Hong, CHENG Ping, YANG Lu. Effects of different temperature and maturity on rot rate and quality of apricot during storage[J]. Xinjiang Agricultural Sciences, 2023, 60(9): 2189-2197.
刘玉芳, 张志刚, 李长城, 李宏, 程平, 杨璐. 不同温度和成熟度对杏贮藏期腐烂率和品质的影响[J]. 新疆农业科学, 2023, 60(9): 2189-2197.
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URL: http://www.xjnykx.com/EN/10.6048/j.issn.1001-4330.2023.09.013
序号 Serial number | 杏品种 Apricot variety | 地点 Location | 成熟期 Maturation period |
---|---|---|---|
1 | 小白杏 | 新疆林业科学院阿克苏国家重点林木良种基地 | 6月20日~6月25日 |
2 | 油光大白杏 | 6月25日~6月30日 |
Tab.1 Picking time of tow apricot varieties
序号 Serial number | 杏品种 Apricot variety | 地点 Location | 成熟期 Maturation period |
---|---|---|---|
1 | 小白杏 | 新疆林业科学院阿克苏国家重点林木良种基地 | 6月20日~6月25日 |
2 | 油光大白杏 | 6月25日~6月30日 |
品种 Varieties | 成熟度 Maturity | 硬度 Hardness (kg/cm2) | 含水量 Water content | 总糖 Total sugar (%) | 可滴定酸 TA(%) | 总酚 Total phenol (%) | 纤维 Fiber (%) | VC (mg/g) | 果胶 Pectin (%) | SSC(%) |
---|---|---|---|---|---|---|---|---|---|---|
小白杏 Small white apricot | Ⅰ | 2.04±0.19a | 74.01±0.41a | 8.94±0.02c | 3.72±0.44a | 26.48±1.16a | 0.38±0.02b | 0.45±0.03c | 1.53±0.08b | 15.77±0.64a |
Ⅱ | 1.59±0.09b | 78.67±0.77a | 14.31±1.15b | 3.52±0.19a | 27.55±1.58a | 0.39±0.02b | 1.15±0.04a | 1.93±0.18a | 15.00±0.67a | |
Ⅲ | 1.33±0.06b | 78.94±3.53a | 17.41±0.76a | 2.59±0.16b | 23.78±0.70b | 0.63 ±0.04a | 0.72±0.06b | 1.69±0.04ab | 14.30±0.80b | |
油光大白杏 Glossy white apricot | Ⅰ | 1.76±0.08a | 80.68±0.57a | 9.62±0.59b | 6.28±0.43a | 26.02±1.26a | 0.81±0.04a | 0.23±0.04c | 1.07±0.23a | 13.90±0.64a |
Ⅱ | 1.62±0.09a | 80.51±1.17a | 10.69±0.75b | 5.47±0.47a | 20.61±1.25b | 0.67±0.05b | 0.46±0.07b | 1.00±0.14a | 13.80±0.37a | |
Ⅲ | 1.13±0.08b | 78.43±1.38a | 12.93±0.43a | 5.08±0.54a | 19.16±0.74b | 0.69±0.04ab | 0.69±0.07a | 1.96±0.47a | 13.10±0.51b |
Tab.2 Fruit characteristics of different maturity of the same variety
品种 Varieties | 成熟度 Maturity | 硬度 Hardness (kg/cm2) | 含水量 Water content | 总糖 Total sugar (%) | 可滴定酸 TA(%) | 总酚 Total phenol (%) | 纤维 Fiber (%) | VC (mg/g) | 果胶 Pectin (%) | SSC(%) |
---|---|---|---|---|---|---|---|---|---|---|
小白杏 Small white apricot | Ⅰ | 2.04±0.19a | 74.01±0.41a | 8.94±0.02c | 3.72±0.44a | 26.48±1.16a | 0.38±0.02b | 0.45±0.03c | 1.53±0.08b | 15.77±0.64a |
Ⅱ | 1.59±0.09b | 78.67±0.77a | 14.31±1.15b | 3.52±0.19a | 27.55±1.58a | 0.39±0.02b | 1.15±0.04a | 1.93±0.18a | 15.00±0.67a | |
Ⅲ | 1.33±0.06b | 78.94±3.53a | 17.41±0.76a | 2.59±0.16b | 23.78±0.70b | 0.63 ±0.04a | 0.72±0.06b | 1.69±0.04ab | 14.30±0.80b | |
油光大白杏 Glossy white apricot | Ⅰ | 1.76±0.08a | 80.68±0.57a | 9.62±0.59b | 6.28±0.43a | 26.02±1.26a | 0.81±0.04a | 0.23±0.04c | 1.07±0.23a | 13.90±0.64a |
Ⅱ | 1.62±0.09a | 80.51±1.17a | 10.69±0.75b | 5.47±0.47a | 20.61±1.25b | 0.67±0.05b | 0.46±0.07b | 1.00±0.14a | 13.80±0.37a | |
Ⅲ | 1.13±0.08b | 78.43±1.38a | 12.93±0.43a | 5.08±0.54a | 19.16±0.74b | 0.69±0.04ab | 0.69±0.07a | 1.96±0.47a | 13.10±0.51b |
项目 Items | 成熟度 Maturity | 硬度 Hardness (kg/cm2) | SSC (%) | 果胶 Pectin (%) | 可滴定酸 TA (%) | 总糖 Total sugar (%) | 纤维 Fiber (%) |
---|---|---|---|---|---|---|---|
小白杏腐烂率 Small white apricot’s decay rate | Ⅰ | -0.63* | 0.16 | 0.91* | -0.56 | -0.18 | 0.77 |
Ⅱ | -0.79* | 0.83* | 0.91* | -0.88* | -0.76 | 0.81 | |
Ⅲ | -0.81* | 0.91* | 0.92* | -0.89* | -0.97* | 0.73 | |
油光大白杏腐烂率 Glossy white apricot’s decay rate | Ⅰ | -0.90* | -0.80 | 0.92* | -0.99* | -0.77 | 0.58 |
Ⅱ | -0.90* | -0.93** | 0.98** | -0.97** | -0.99** | 0.71 | |
Ⅲ | -0.93** | -0.95** | 0.89* | -0.89* | -0.89* | 0.98** |
Tab.3 The relationship between rot rate and fruit index was changed
项目 Items | 成熟度 Maturity | 硬度 Hardness (kg/cm2) | SSC (%) | 果胶 Pectin (%) | 可滴定酸 TA (%) | 总糖 Total sugar (%) | 纤维 Fiber (%) |
---|---|---|---|---|---|---|---|
小白杏腐烂率 Small white apricot’s decay rate | Ⅰ | -0.63* | 0.16 | 0.91* | -0.56 | -0.18 | 0.77 |
Ⅱ | -0.79* | 0.83* | 0.91* | -0.88* | -0.76 | 0.81 | |
Ⅲ | -0.81* | 0.91* | 0.92* | -0.89* | -0.97* | 0.73 | |
油光大白杏腐烂率 Glossy white apricot’s decay rate | Ⅰ | -0.90* | -0.80 | 0.92* | -0.99* | -0.77 | 0.58 |
Ⅱ | -0.90* | -0.93** | 0.98** | -0.97** | -0.99** | 0.71 | |
Ⅲ | -0.93** | -0.95** | 0.89* | -0.89* | -0.89* | 0.98** |
果实 Fruits | 天数 (d) | 成熟度 Maturity | 腐烂率 Decay rate (%) | 硬度 Hardness (kg/cm2) | SSC (%) | 果胶 Pectin (%) | 可滴定酸 TA (%) | 总糖 Total sugar (%) | 纤维 Fiber (%) | 决策评 价指数 Decision evaluation index | 排序 Sort |
---|---|---|---|---|---|---|---|---|---|---|---|
小白杏 Small white apricot | 14 | 1 | 0.13 | 0.15 | 0.08 | 0.06 | 0.15 | 0.1 | 0.04 | 0.71 | 3 |
11 | 2 | 0.18 | 0.10 | 0.10 | 0.08 | 0.1 | 0.13 | 0.06 | 0.75 | 1 | |
10 | 3 | 0.20 | 0.07 | 0.10 | 0.08 | 0.08 | 0.15 | 0.07 | 0.74 | 2 | |
油光大白杏 Glossy white apricot | 3 | 1 | 0.18 | 0.15 | 0.10 | 0.05 | 0.15 | 0.13 | 0.04 | 0.80 | 1 |
3 | 2 | 0.20 | 0.12 | 0.09 | 0.08 | 0.12 | 0.11 | 0.05 | 0.78 | 2 | |
3 | 3 | 0.20 | 0.10 | 0.10 | 0.05 | 0.09 | 0.15 | 0.07 | 0.76 | 3 |
Tab.4 Evaluation index of economic traits of fruits with different ripeness under normal temperature
果实 Fruits | 天数 (d) | 成熟度 Maturity | 腐烂率 Decay rate (%) | 硬度 Hardness (kg/cm2) | SSC (%) | 果胶 Pectin (%) | 可滴定酸 TA (%) | 总糖 Total sugar (%) | 纤维 Fiber (%) | 决策评 价指数 Decision evaluation index | 排序 Sort |
---|---|---|---|---|---|---|---|---|---|---|---|
小白杏 Small white apricot | 14 | 1 | 0.13 | 0.15 | 0.08 | 0.06 | 0.15 | 0.1 | 0.04 | 0.71 | 3 |
11 | 2 | 0.18 | 0.10 | 0.10 | 0.08 | 0.1 | 0.13 | 0.06 | 0.75 | 1 | |
10 | 3 | 0.20 | 0.07 | 0.10 | 0.08 | 0.08 | 0.15 | 0.07 | 0.74 | 2 | |
油光大白杏 Glossy white apricot | 3 | 1 | 0.18 | 0.15 | 0.10 | 0.05 | 0.15 | 0.13 | 0.04 | 0.80 | 1 |
3 | 2 | 0.20 | 0.12 | 0.09 | 0.08 | 0.12 | 0.11 | 0.05 | 0.78 | 2 | |
3 | 3 | 0.20 | 0.10 | 0.10 | 0.05 | 0.09 | 0.15 | 0.07 | 0.76 | 3 |
果实 Fruits | 天数 (d) | 成熟度 Maturity | 腐烂率 Decay rate (%) | 硬度 Hardness (kg/cm2) | SSC (%) | 果胶 Pectin (%) | 可滴定酸 TA (%) | 总糖 Total sugar (%) | 纤维 Fiber (%) | 决策评 价指数 Decision evaluation index | 排序 Sort |
---|---|---|---|---|---|---|---|---|---|---|---|
小白杏 Small white apricot | 60 | 1 | 0.03 | 0.15 | 0.09 | 0.07 | 0.15 | 0.09 | 0.04 | 0.61 | 3 |
70 | 2 | 0.06 | 0.12 | 0.10 | 0.08 | 0.12 | 0.11 | 0.06 | 0.65 | 2 | |
70 | 3 | 0.20 | 0.10 | 0.10 | 0.08 | 0.11 | 0.15 | 0.07 | 0.81 | 1 | |
油光大白杏 Glossy white apricot | 40 | 1 | 0.11 | 0.15 | 0.10 | 0.06 | 0.15 | 0.13 | 0.04 | 0.73 | 2 |
60 | 2 | 0.16 | 0.14 | 0.10 | 0.07 | 0.08 | 0.13 | 0.05 | 0.72 | 3 | |
70 | 3 | 0.20 | 0.10 | 0.10 | 0.08 | 0.15 | 0.15 | 0.07 | 0.85 | 1 |
Tab.5 Evaluation indexes of economic traits of fruits with different ripeness under cold storage conditions
果实 Fruits | 天数 (d) | 成熟度 Maturity | 腐烂率 Decay rate (%) | 硬度 Hardness (kg/cm2) | SSC (%) | 果胶 Pectin (%) | 可滴定酸 TA (%) | 总糖 Total sugar (%) | 纤维 Fiber (%) | 决策评 价指数 Decision evaluation index | 排序 Sort |
---|---|---|---|---|---|---|---|---|---|---|---|
小白杏 Small white apricot | 60 | 1 | 0.03 | 0.15 | 0.09 | 0.07 | 0.15 | 0.09 | 0.04 | 0.61 | 3 |
70 | 2 | 0.06 | 0.12 | 0.10 | 0.08 | 0.12 | 0.11 | 0.06 | 0.65 | 2 | |
70 | 3 | 0.20 | 0.10 | 0.10 | 0.08 | 0.11 | 0.15 | 0.07 | 0.81 | 1 | |
油光大白杏 Glossy white apricot | 40 | 1 | 0.11 | 0.15 | 0.10 | 0.06 | 0.15 | 0.13 | 0.04 | 0.73 | 2 |
60 | 2 | 0.16 | 0.14 | 0.10 | 0.07 | 0.08 | 0.13 | 0.05 | 0.72 | 3 | |
70 | 3 | 0.20 | 0.10 | 0.10 | 0.08 | 0.15 | 0.15 | 0.07 | 0.85 | 1 |
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