The Changes In The Chromaticity And Pigment Composition Of ’Red Fuji’ Apple Fruit During Postharvest Storage

Fruit color is an important factor in determining apple fruit quality and value of thegoods.’Red Fuji’ apple peel pigment is determined by the content of anthocyanin, carotenoidsand chlorophyll. Anthocyanin is a major component of ’Red Fuji’ apple fruit pigments, whichdirectly decides the content and composition of color and quality of fruit. Since the late fruitstorage, either refrigerated or controlled atmosphere storage, reducing its surface brightness,color dark, faded to yellow rind, these quality problems led to the latter part of thecommercial value of fruit decreased significantly reduces the economic efficiency. Thus,figuring out their postharvest fruit color changes the rules and characteristics, effects andregulation of its clearly a different approach, for delaying apple storage, distribution and shelfduring the Fading color to maintain its quality and increase in domestic and foreign marketson the competitiveness of great significance.In this experiment,’Red Fuji’ apple as material, to study the variation of peel color andpigment composition of ’Red Fuji’ apple in postharvest storage, and study the regulationmechanisms of Pericarp Color and pigment metabolic pathways in different storage methods(20℃room temperature storage,0℃low temperature storage, MAP refrigeratated,1-MCPtreatment refrigerated), the results showed that:1. during postharvest storage, the anthocyanin of ‘Red Fuji’ apple has a synthesisprocess, then tends to degrade; peel chlorophyll content tends to gradually decreased andcarotenoid content gradually increased; peel color brightness and color gradually declined.2. Compared with20℃storage,0℃storage could keep better external quality bydelaying changes on peel color and content of peel pigment.0℃storage promotedanthocyanin synthesis and delayed anthocyanin degradation during postharvest storage days;retarded the degradation of chlorophyll of apple peel; inhibited the accumulation ofcarotenoids of apple peel; delayed color indicators (L, a/b) decrease; Through the analysis ofcorrelation showed that, during postharvest storage, anthocyanin synthesis was not relatedwith CHI, DFR activity changes but with PAL,UFGT activity are closely related; the activityof PPO and POD of apple peel increased firstly then decreased with the storage period, Butlow temperature delayed the time of activity peak. Compared with20℃storage，the peak of POD activity was significantly higher than0℃storage, while the peak of PPO activity wasnot significant between two temperature.3. Compared with0℃storage,1-MCP and MAP treatment could significantly retardpeel background yellow and red pigment degradation of ‘Red Fuji’ apple, and could bemaintain the appearance of quality in a better way.1-MCP and MAP storage slowly declinedin fruit firmness and soluble solids;1-MCP and MAP Storage, can inhibit degradation ofchlorophyll and anthocyanin accumulation in early storage, delay the accumulation ofcarotenoids and anthocyanins late degradation, delay fruit color and brightness (L, a/b)decreased; During postharvest storage, anthocyanin degradation enzyme (PPO, POD) activityincreased firstly and then decreased, during the whole storage period, PPO activity of controlgroup is higher than that of1-MCP and MAP treatment,1-MCP and MAP treatmentsignificantly inhibit the rise of POD activity in the pre-storage peel and the fall of PODactivity in the late storage.