为探索延长杏果实货架寿命的方法，以新疆“赛买提”杏果实为试验材料，以单独钙处理组和近冰温组为对照，研究近冰温结合钙处理组对杏果实货架品质的影响，将贮藏70 d的杏果实以低温冷链方式出库，于13~15 ℃的环境中存放，每2 d取样测定杏果实品质指标。结果表明，在货架末期，近冰温结合钙处理组杏果实商品率、硬度及可滴定酸、抗坏血酸含量分别为62.50%、4.41 N、0.46%、3.49 mg/100 g，与单独近冰温组相比分别高了32.81%、39%、27.78%、17.51%，而货架后期时近冰温结合钙处理杏果实在呼吸强度也始终保持在较低水平。综合以上结果说明近冰温结合钙处理可保持杏果实较高的硬度和商品率，有效延缓杏果实可溶性固形物（SSC）、可滴定酸（TA）及抗坏血酸（Vc）含量的下降及色泽的转变，使杏果实感官品质保持在较高水平，从而延长杏果实货架寿命。

In order to explore ways to extend the shelf life of apricot fruits, Xinjiang’s Saimati apricot fruits were used as experimental materials, the calcium treatment group and the near freezing temperature group were used as controls to study the effects of the near freezing temperature combined with calcium treatment on the shelf quality of apricot fruits. The apricots stored for 70 days were shipped out of the warehouse in a low-temperature cold chain and stored in an environment of 13~15 ℃. Samples were taken every 2 days to determine the quality indicators of apricot fruits. The results showed that at the end of shelf life, the commodity rate, hardness, titratable acid and ascorbic acid contents of apricot fruit in the near freezing temperature combined with calcium treatment group were 62.50%, 4.41 N, 0.46%, and 3.49 mg/100 g, respectively, which were 32.81%, 39%, 27.78% and 17.51%, respectively, higher than those in the near freezing temperature group alone. The respiration intensity of apricot fruits treated with near freezing temperature and calcium remained at a low level. The above results show that the combination of near freezing temperature and calcium treatment can maintain a higher hardness and commodity rate of apricot fruits, effectively delay the decline of SSC, TA, and Vc contents and the color change of apricot fruits, and keep the sensory quality of apricot fruits at a higher level.

国家自然科学基金地区科学基金项目(31860462)；南京农业大学-新疆农业大学联合基金项目（KYYJ201908）；新疆农业大学研究生科研创新项目资助(XJAUGRI2020-019)；中央财政林草科技推广示范项目(新[2020]TG10号)