| As one kind of climacteric fruits, apricot fruit are perishable, which have a very short storage life; rapid softening and susceptibility to physical damage and disease. The research on improve the post-harvest quality of apricot fruit has important practical significance. Effects of storage temperatures, concentrations of chitosan oligosaccharides (COS) solution, or COS combing with other fresh-keeping agent on the post-harvest quality, physiology and antioxidant system of apricot fruit (Prunus armeniaca L. cv. Bada, Prunus var. bungo Makino and Prunus armeniaca L. cv. Diaogan) were investigated in this study. The best storage temperatures and the optimal concentration of COS used in apricot fruit’s fresh-keeping were selected, the difference between COS combing with other fresh-keeping agent impacting on apricot was evaluate, and the possible mechanism of delaying apricot ripening and senescence were also discussed. The objective of this work was to extend the storage time and improve the quality of apricot storage period, provide a theoretical foundation for maintaining quality of apricot. Our results could have guiding significance and practical value for the research of safe and convenient preservation techniques of apricot. The major results of this research were as follows:Apricots (Prunus var. bungo Makino) were stored at0,2,4,6℃for30days. Decay rate, weight loss, soluble solids content, titratable acid content and other index were taken as reference index for evaluate the effect of different storage temperatures on quality of apricots. Results indicated that different storage temperatures showed different effects on post-harvest quality of apricots. Both of0℃,2℃and4℃storage can effectively reduce decay rate and weight loss, improve soluble solids content (SSC) and titratable acid content(TA), while reduce total phenol content and Vc content, maintain higher nutritional quality of apricot.0℃and2℃storage had better effect on storage quality and shelf-life quality of apricot, and there was no difference between them.Apricots (Prunus armeniaca L. cv. and Prunus var. bungo Makino) were treated with0.25%,0.50%or1.00%(w/v) low molecular weight COS aqueous solution (about1000-1500) for2min under vacuum (-0.02MPa) at room temperature and then stored at25±1℃(Xingmei) and2±1℃(Bada),85%-90%RH. Results indicated that different COS concentrations had significantly different effects on post-harvest quality of apricots. Both of0.5%and1.0%COS treatment can effectively maintain SSC and TA, and reduce respiration rate and ethylene production, maintain higher nutritional quality of apricot. Considering the comprehensive economic benefit, we think0.5%COS treatment is the best treatment method to keep higher post-harvest quality of Xingmei apricot and Bada apricot.Apricots (Prunus armeniaca L. cv. and Prunus var. bungo Makino) were treated with0.50%COS aqueous solution, as well as its combing with1.0μl1/L1-MCP,1.0%(w/v) sodium isoascorbate,1.0%(w/v) critic acid and then stored for30days at2±1℃,85%-90%RH. Decay rate, weight loss, soluble solids content, titratable acid content and other index were taken as reference index for evaluate the effect of different treatments on quality of apricots. Results indicated that COS combined other fresh-keeping agent treatment showed a synergistic effect, having a better effect of delaying the aging and senescence of apricot. COS combined with1-MCP had the best effect on fresh-keeping of apricot, which keep all quality indexes of apricot in good condition during storage period. COS combined with sodium isoascorbate treatment can markedly inhibit color change of apricot and keep high total polyphenol content and Vc content, while COS combined with critic acid treatment can significantly reduce the decay rate of apricot fruits.Apricots (Prunus var. bungo Makino) fruits were treated with1.0μL/L1-MCP for12h at2℃or dipped for2min into0.5%(w/v) COS solution, or treated with the combination of the both, then stored at2℃for up to30days. The quality of apricot storage period and softening related enzymes, antioxidant system, active oxygen system and ethylene synthesis way related enzyme activity were studied to explore different processing mechanism of preservation. The results show that treatment with1-MCP or COS could retard the decline in firmness, titratable acidity and total soluble solids of apricot fruits during storage, as well as reduce ethylene production and respiration rate. In addition, COS treatment also had a pronounced effect on reduction of decay rate.1-MCP+COS treatment significantly inhibited the activity of enzymes related to fruit softening as PG, PME et al., and improve the activity of antioxidant enzyme system such as POD, CAT and SOD et al., and delayed the process of ripening and senescence of apricot. |
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