Regulation of Near Freezing Temperature and Calcium Treatment on Apricot Fruit Shelf Life Quality
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Abstract:
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.
