| Xinjiang apricot, which has the characteristics of large yield and good quality, cultivated for a long time. But the apricot harvest season is more concentrated and very perishable bad. Apricot is very sensitive to vibration which will occur after severe apricot browning, softening, this has resulted in great loss of apricot. Therefore, the study of fresh apricot and vibration was extremely important.The Xinjiang Kumaiti apricots and Kuqa apricots were used as the experimental materials to study the postharvest hot water treatment and preservation of paper on the apricot fruit postharvest physiology and quality. While, simulated automotive vibration during transport, the effects of the different vibration time on the postharvest physiology and quality of Kumaiti apricots, also, the real vibration during transport was used to study the effects of different varieties of apricot on the postharvest physiology and quality, The main conclusions were summarized as follows:(1) 40℃15min,45℃10 min,50℃5 min were the suitable hot water treatment for the Kumaiti apricots, the best hot water treatment was 50℃5 min.(2) 50℃5 min hot water treatment can effectively retard the aging apricot fruit, and better maintained the original quality apricots. Compared with the control,50℃5 min hot water can slow down the respiratory peak of 21.54%, and 19.6% ethylene peak, significantly inhibited the decline in the protective activity, LOX activity and PPO activity increased and MDA content increased, and can well maintained membrane integrity, delayed the effective decline in apricot fruit firmness,50℃5 min after the hot water get a better rate of apricot fruit rot control to 56 d in storage, the decay rate was controlled 37.5%.(3) The potassium permanganate paper and activated carbon paper can effectly control the fresh of apricot fruit, overall, the treated of potassium permanganate paper was better than the activated carbon paper.(4)After the treatment of potassium permanganate paper, control and treated fruit respiration peak values were 62.2mg·kg-1·h-1 FW,38.06mg·kg-1·h-1 FW, treated fruit respiration peak was 61.2% of the control, and delayed emergence 7 d, after the DPS analysis, the difference was significant (P<0.01), the peak of ethylene treatment results were 74.4%, the treatment of potassium permanganate paper can keep SOD, POD enzyme activity of the higher, the LOX enzymes and low PPO activity, membrane permeability and MDA accumulation of small, soluble solids content, Vc content, the characteristics of organic acid content decreased slowly, the other, it can effectively deal with plastic wrap to keep pectin content, effective reduction of PG activity, to maintain the hardness of apricot fruit, potassium permanganate and activated carbon paper, paper handling, compared with the control of decay rates was highly significant (P<0.01). (5) Though the experimental simulation of vehicle vibration we can see that at the vibra tion, the process of maturation and senescence of apricot has been launched, the quality of the apricot has a certain impact.(6) At the vibration process, respiration rate of no nets packaged fruit before the vibration 12h was increased rapidly, while the nets packaged fruit before the vibration 24h was increased rapidly, but they were significantly higher than the control. Also nets packaging could effective mitigate organic acids and hardness changes; the ethylene production, soluble solids, Vc content was not significant (P<0.05). In the following storage process, it can be seen that changes of the respiration rate and ethylene production were same. The quality and physiological indicators changes of no nets packaged fruit after the vibration 12 h were significant compared with the control, while the nets packaged fruit was changed significantly after the vibration 24h.The physiological indicators of Apricot which was the nets packaged were better than no nets packaging.(7) Through the vibration of the fruit, and quality indicators of physiological changes in different degrees, compared with the Kumaiti apricots, Kuqa apricots were more sensitive to the vibration(8) Immediately after the vibration, the respiration rate of white apricot which was no nets packaging and packaging nets respectively were 2.83 times and 2.58 times compared with the control, in the course of the subsequent storage, the first decline, then rise, the trend with the control was consistent; the change of ethylene was sames as respiratory rate, the peak of ethylene of no packaging was ahead of Id, it was due to that the apricot response to vibration stress. The protective enzyme of Library Amat apricot was higher than the white apricot, although the PPO activity of white apricot was lower than the library Amat, but the brown changes of appearance were serious compared with the library Amat apricot change, it was may be that their own color was white. After vibration, the library Amat apricot was better than the white apricot about maintainimg the quality, the decay rate of no nets packaging white apricot was the most rapid during storage, browning was also very seriously and it was a significant increase decay rate in the vibration of white apricot. Vibration was a great influence about white apricot. Therefore, in the transport process, it should take appropriate protective measures to prevent changes in physiology and quality of apricot. It was known by the apricot slices, the vibration stress damaged to the apricot skin structure, made it shorter storage period, which was consistent with the physiological and quality of the experimental results... |
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