Abstract:The Xinjiang Xiaobai apricot was taken as the tested material, which was fumigated by salicylic acid (SA) with different concentrations (10, 30 and 50 mmol/L) and distilled water (as control), then stored at room temperature (25±1℃). The effect of SA on the quality of apricot during postharvest storage was investigated. The results showed that compared with the control, the SA treatment can maintain the quality of Xiaobai apricot in different degrees. SA treatment significantly reduced the rate of weight loss, the contents of soluble solids (TSS), titratable acid (TA) and ascorbic acid (Vc), and cell membrane permeability. On the 6th day of storage, the firmness, weight loss rate, the contents of TSS, TA, Vc and cell membrane permeability were 9 N, 10.20%, 14.6%, 0.73%, 7.14 mg/100 g, and 49.90% in apricot group treated with 30 mmol/L SA treatment, respectively. The quality and nutritional components of apricot during storage were well maintained by SA fumigation treatment. The decay rate of apricot by 30 mmol/L of SA treatment was significantly reduced, which was only 1.66% on the 6th day. The respiration rate and ethylene production of the SA treated apricot were decreased as well. The peaks of respiratory and ethylene were delayed 1 day and reduced by 16.23% and 20.01% respectively, which were significantly different from the control group. In conclusion, the fumigation technology as a new treatment could significantly improve the storage quality of Xinjiang Xiaobai apricot.
