Effects of different temperature and maturity on rot rate and quality of apricot during storage

doi:10.6048/j.issn.1001-4330.2023.09.013

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

Effects of different temperature and maturity on rot rate and quality of apricot during storage

LIU Yufang¹(), ZHANG Zhigang²^,³(), LI Changcheng⁴, LI Hong⁵, CHENG Ping⁵, YANG Lu⁵

1. Xinjiang Open University, Urumqi 830049, China
2. Research Institute of Afforestation and Desertification Control,Xinjiang Academy of Forestry Sciences,Urumqi 830092,China
3. National Positioning Observation and Research Station of Euphrates Poplar Forest Ecosystem in Xinjiang Tarim River Region, Urumqi 834014, China
4. Xinjiang Forestry University, Urumqi 830011,China
5. Xinjiang Academy of Forestry Sciences, Urumqi 830092,China

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)1097263031@qq.com
Supported by:
Basic Scientific R & D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region of China "Study on the Effects of Harvest Maturity on Apricot Fruit Quality under Different Storage Conditions in Xinjiang"(KY2020027)

不同温度和成熟度对杏贮藏期腐烂率和品质的影响

刘玉芳¹(), 张志刚²^,³(), 李长城⁴, 李宏⁵, 程平⁵, 杨璐⁵

1.新疆开放大学,乌鲁木齐 830049
2.新疆林业科学院造林治沙研究所,乌鲁木齐 830092
3.新疆塔里木河流域胡杨林生态系统国家定位观测研究站,乌鲁木齐 834014
4.新疆林业学校,乌鲁木齐 830011
5.新疆林业科学院,乌鲁木齐 830092

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)1097263031@qq.om
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:
新疆维吾尔自治区公益性科研院所基本科研专项“新疆耐储运杏果实不同贮藏条件下采收成熟度对果实品质影响的研究”(KY2020027)

Abstract

Abstract:

【Objective】 To study the effects of different harvest maturities on apricot fruit quality and decay rate under normal temperature and cold storage in the hope of providing the judging index and scientific basis for the appropriate harvest maturity of apricot fruit under those circumstances.【Methods】 Small white apricot and glossy white apricot were taken as test materials, and according to "yellowing rate", the fruits were divided into three maturity stages Ⅰ, Ⅱ and Ⅲ, and the fruit hardness, quality and decay rate were measured and their correlation was analyzed.【Results】 There were significant differences among different ripeness of apricot fruits of the same variety, especially VC content (P<0.05); With the increase of ripeness, fruit hardness decreased, titratable acid content decreased, rot rate, pectin and fiber content increased, and other indexes changed slightly; In terms of rot rate: the maturity of the same variety Ⅲ>Ⅱ>Ⅰ was higher than that of cold storage at room temperature; The results showed that the maturity of small whitei apricot Ⅱ and glossy white Apricot Ⅰ were better under normal temperature, under cold storage condition, the maturity of small white apricot Ⅲ and big white apricot Ⅲ were better.【Conclusion】 When stored and transported at room temperature, it is suitable to harvest the fruits of maturity Ⅱ of small white apricot and maturity Ⅰ of glossy white apricot, and when it is cold storage and transportation time, it is suitable to harvest the fruits of maturity Ⅲ of small white apricot and maturity Ⅲ of glossy white apricot.

Key words: apricot; maturity; temperature; decay rate; fruit quality; decision evaluation

摘要：

【目的】不同采收成熟度在常温及冷藏处理下对杏果实品质、腐烂率的影响,为杏果实在常温贮藏、冷藏条件下适宜采收成熟度提供判断指标和科学依据。【方法】以小白杏、油光大白杏为试材,按“转黄率”将果实分别划分为3个成熟度Ⅰ、Ⅱ、Ⅲ,测定果实硬度、品质、腐烂率,分析相关性。【结果】同品种杏果实不同成熟度之间存在差异,特别是VC含量差异显著((P<0.05)。随着成熟度的增加,果实硬度降低、可滴定酸含量下降,腐烂率、果胶及纤维含量升高,其他指标存在小幅度变化。在腐烂率上,同一成熟度常温贮藏远高于冷藏,同品种成熟度Ⅲ>Ⅱ>Ⅰ;常温条件下小白杏成熟度Ⅱ、油光大白杏成熟度Ⅰ表现较优,冷藏条件下小白杏成熟度Ⅲ、油光大白杏成熟度Ⅲ表现较优。【结论】常温储运时适宜采收小白杏成熟度Ⅱ、油光大白杏成熟度Ⅰ果实,冷藏储运时适宜采收小白杏成熟度Ⅲ、油光大白杏成熟度Ⅲ的果实。

关键词: 杏, 成熟度, 温度, 腐烂率, 果实品质, 评价

CLC Number:

S662.1

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.

Figures/Tables 9

References 24

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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	新疆林业科学院阿克苏国家重点林木良种基地	6月25日~6月30日

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	新疆林业科学院阿克苏国家重点林木良种基地	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±0.19^a	74.01±0.41^a	8.94±0.02^c	3.72±0.44^a	26.48±1.16^a	0.38±0.02^b	0.45±0.03^c	1.53±0.08^b	15.77±0.64^a
	Ⅱ	1.59±0.09^b	78.67±0.77^a	14.31±1.15^b	3.52±0.19^a	27.55±1.58^a	0.39±0.02^b	1.15±0.04^a	1.93±0.18^a	15.00±0.67^a
	Ⅲ	1.33±0.06^b	78.94±3.53^a	17.41±0.76^a	2.59±0.16^b	23.78±0.70^b	0.63 ±0.04^a	0.72±0.06^b	1.69±0.04^ab	14.30±0.80^b
油光大白杏 Glossy white apricot	Ⅰ	1.76±0.08^a	80.68±0.57^a	9.62±0.59^b	6.28±0.43^a	26.02±1.26^a	0.81±0.04^a	0.23±0.04^c	1.07±0.23^a	13.90±0.64^a
	Ⅱ	1.62±0.09^a	80.51±1.17^a	10.69±0.75^b	5.47±0.47^a	20.61±1.25^b	0.67±0.05^b	0.46±0.07^b	1.00±0.14^a	13.80±0.37^a
	Ⅲ	1.13±0.08^b	78.43±1.38^a	12.93±0.43^a	5.08±0.54^a	19.16±0.74^b	0.69±0.04^ab	0.69±0.07^a	1.96±0.47^a	13.10±0.51^b

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±0.19^a	74.01±0.41^a	8.94±0.02^c	3.72±0.44^a	26.48±1.16^a	0.38±0.02^b	0.45±0.03^c	1.53±0.08^b	15.77±0.64^a
	Ⅱ	1.59±0.09^b	78.67±0.77^a	14.31±1.15^b	3.52±0.19^a	27.55±1.58^a	0.39±0.02^b	1.15±0.04^a	1.93±0.18^a	15.00±0.67^a
	Ⅲ	1.33±0.06^b	78.94±3.53^a	17.41±0.76^a	2.59±0.16^b	23.78±0.70^b	0.63 ±0.04^a	0.72±0.06^b	1.69±0.04^ab	14.30±0.80^b
油光大白杏 Glossy white apricot	Ⅰ	1.76±0.08^a	80.68±0.57^a	9.62±0.59^b	6.28±0.43^a	26.02±1.26^a	0.81±0.04^a	0.23±0.04^c	1.07±0.23^a	13.90±0.64^a
	Ⅱ	1.62±0.09^a	80.51±1.17^a	10.69±0.75^b	5.47±0.47^a	20.61±1.25^b	0.67±0.05^b	0.46±0.07^b	1.00±0.14^a	13.80±0.37^a
	Ⅲ	1.13±0.08^b	78.43±1.38^a	12.93±0.43^a	5.08±0.54^a	19.16±0.74^b	0.69±0.04^ab	0.69±0.07^a	1.96±0.47^a	13.10±0.51^b

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^**

Effects of different temperature and maturity on rot rate and quality of apricot during storage

不同温度和成熟度对杏贮藏期腐烂率和品质的影响

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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

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