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 metabolic enzyme activity. 【Results】 The results showed that under the normal storage conditions, the average decreasing 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 increasing 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 enzyme activity in the early storage period, with polyphenol oxidase activity and peroxidase activity gradually increasing. 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 tolerance of the three apricot varieties from strong to weak is "tree dried apricot", "oily big white apricot" and "big white apricot".

Key words: apricot; fruit; different degree of ripeness; storage at room temperature; fruit quality

摘要：

【目的】 研究不同采收成熟度杏果实在常温贮藏条件下品质指标变化的规律,为杏果实适宜采收期的确定和常温贮藏条件的优化提供数据参考。【方法】 选择新疆优良杏品种‘树上干杏’、‘大白杏’和‘油光大白杏’为材料,根据果实发育时间及果皮色泽在七成熟与八成熟时进行采摘,将采摘后无损伤的果实在室温条件下贮藏,每隔3 d取样,测定果实品质指标和相关代谢酶活性。【结果】 常温贮藏条件下,3个杏品种七成熟和八成熟果实单果重、含水量、VC含量、可滴定酸含量、纤维素含量和细胞壁含量总体呈逐渐下降的趋势,七成熟果实6个指标的平均下降比率分别为41.36%、6.10%、57.60%、47.03%、24.26%和61.70%,八成熟分别为46.86%、14.11%、83.98%、60.30%、16.99%和64.92%。可溶性固形物含量、总糖含量、果胶含量和质膜透性总体呈现上升的趋势,七成熟果实4个指标平均增长率分别为9.38%、118.08%、238.64%和194.27%,八成熟分别为14.58%、85.28%、229.48%和199.82%。纤维素酶和果胶酶在贮藏前期维持较高的酶活性,多酚氧化酶活性逐渐升高,过氧化物酶活性逐渐下降。七成熟果实的可溶性固形物、总糖含量显著低于八成熟果实,硬度、可滴定酸含量和VC含量高于八成熟果实但差异不显著。【结论】 常温贮藏期间,前期果实结构性物质的变化幅度较大,后期内含物的变化幅度较大。七成熟杏果实物理结构稳定,果实外在品质方面维持程度较好。八成熟杏果实内含物分解量相对较少,内在品质保持程度较好。3个杏品种的耐贮性由强到弱依次为‘树上干杏’,‘油光大白杏’和‘大白杏’。

关键词: 杏, 果实, 不同成熟度, 常温贮藏, 果实品质