| Aksu Fuji apple were used as the experimental material in this test,every four days since early October,the formation of sugar-cored apples on cropload,ages,cultivars,soil types,orientations,dwarf cultivation and bagging fruit were observed.The change of the sugar-cored in apples were investigated during the process of postharvest storage,The quality changed in sugar-cored and non-sugar-cored apples were compared the during storage.Findings are as follows:(1)The formation of sugar-cored apple were affected by cultivars,cropload,ages,orientation,soil,cultivation mode,cultural operation and picking time.Red Fuji apple began to form sugar-cored in early October.On October 14,trees with low load and moderate load and dwarfing trees began to form a large number of sugar-cored fruits.The rate of sugar-cored fruit was 100%,90%and 90%respectively,and the index of sugar-cored apples was not high,0.2,0.18 and 0.28 respectively.Between October 26th and October 30th,the rate of sugar-cored apples and its index were higher.The later apple on vigor trees and trees on sand soil were harvested,the higher the percentage of sugar-cored apples.(2)With the extension of storage time,Fuji apple stored at 4℃ and at room temperature(20-25℃)the sugar-cored would gradually disappear.On the 54th day,stored at room temperature the sugar-cored in apples completely disappeared,while apples stored at 4℃ the sugar-cored still could be found.But the browning and rotting in the fruits were not observed after 60 days storage.(3)Non significant difference were found in shape index,weight and a*value of sugar-cored and non-sugar-cored apples which were stored at 4℃ and at room temperature(20-25℃),(4)The firmness of sugar-cored and non-sugar-cored apples decreased at 4℃ and at room temperature(20-25℃).The firmness of sugar-cored apple was always lower than that of non-sugar-cored apples after 40 days of storage at 4℃ and room temperature.The content of soluble solids in sugar-cored and non-sugar-cored apples decreased from near the peel to the core.The content of soluble solids in sugar-cored and non-sugar-cored fruits decreased first and then increased,while the content of soluble solids in sugar-cored fruits was lower than that in non-sugar-cored fruits.The content of soluble solids in sugar-cored and non-sugar-cored fruits decreased at room temperature.(5)The sucrose content of sugar-cored fruits stored at 4℃ and room temperature(20-25℃)were lower than that of non-sugar-cored fruits.The sorbitol content of sugar-cored fruits was lower than that of non-sugar-cored fruits after 34 days storage at room temperature,and the content of sugar-cored fruits was higher than that of non-sugar-cored fruits after 60 days storage at 4℃.At the beginning of storage,the content of fructose and glucose at 4℃ and fructose at room temperature was lower than that of non-sugar-cored fruit,but at the end of storage,it was opposite to that at the beginning of storage.(6)Malic acid was the highest content of organic acids in sugar-cored and non-sugar-cored fruits.The content of malic acid and tartaric acid in sugar-cored fruits was lower than that in non-sugar-cored fruits at 4℃ for 60 days and storage at room temperature for 26 days.The content of quinic acid,citric acid and succinic acid in sugar-cored fruits was higher than that in non-sugar-cored fruits at 60 days after storage. |
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