Effects Of Different Harvest Date And Storage Methods On The Quality Of Fuji And Orin Apple During Shelf Life

At present, the cultivation area and total output of apple in our country are ranked among the top of the world, however, it is not clear to judgment the harvest date and reasonable way of storage after apple harvest, so there is a serious loss of postharvest fruits. Therefore, the research on harvest time and storage methods is particularly important. Previous studies have focused on the appearance quality about apple. But with the progress of fruit tree planting technology, attracting consumers by of fruit’s size and color and other appearance index has gone far enough. Gradually, the concerns of fruit quality go deebp into the apple internal quality, especially apple aroma compounds. Fuji and Orin apple were used as the main experimental material to determine the influence of the apple shelf-life quality by different harvest date and different storage methods.It would provide theoretical and practical basis to the fresh-keeping skill of Fuji and Orin apple.1.With the maturity nectarines increased, the firmness, malic acid content declined, and soluble solids content, aroma peak area increased.2. The firmness and malic acid content of early adopt Fuji fruit is the highest, but the falling range is biggest.Meanwhile, the soluble solids content of late harvest fruit is the highest, but it will decline in the earliest time. So, the firmness and soluble solid content of Fuji apples harvested timely have small variations and the fruit aroma total peak area is big. Thus, the Fuji apples harvested timely are best. When the harvest time which is late173-173d of full bloom, the firmness of fruit is8.96kg/cm2,the soluble solids content is12.20%and starch index is1.86, aromatic substance content of peak area is8.6*108.and, after120d low temperature storage, fruit firmness is still maintaining high in8.41kg/cm2. And the descend range is the minimum during the whole shelves.3. Harvested Orin apple prematurely will lead to the soluble solids content of fruit small and the accessional range is minimum. Meanwhile, the malic acid content is the highest, but the descend range is obvious as well as the solid acid fruit than is low. Too late harvested, the drop of the hardness is biggest,and the time of fruit aroma total peak area decrease earlier with the largest descend range. Harvested Orin timely after storing120d, the fruit hardness, soluble solid content, and fruit aroma total peak area are the highest, so timely harvest apple’s Orin is the best. When the harvest time which is late164～171d of full bloom, the firmness of fruit is8.65kg/cm2,the soluble solids content is12.63%and starch index is2.56, aromatic substance content of peak area is3.07*109.4.Butyl acetate, hexyl acetate,2-Methyl-butyl acetate, ethyl2-methyl-butanoate, hexanal,2-hexenal,1-hexanol were main aroma compounds of Fuji fruit.5. Hexyl acetate, ethyl butanoate, ethyl2-methyl-butanoate, ethyl hexanoate, hexanal,2-hexenal,1-hexanol,6-methyl-5-hepten-2-ol were main aroma compounds of Orin fruit.6. Aroma components of different maturity Fuji apple are different. The aldehyde material of harvested Fuji prematurely is highest, such as2-hexenal content is64.52%. However, harvested lately will produce ethanol significantly, and fruit decay. Timely harvest Fuji apple has the highest of typical aroma2-methyl-butyl acetate content and it is stable in the process of selling. Orin and Fuji apple have similar aroma change in general.7. At the storage way of CA and low temperature, The firmness, soluble solid content, malic acid content in controlled atmosphere storage processing were higher than low temperature storage process in the same shelf time, but its fruit total peak area is lower than that in low temperature storage significantly.