Effect of harvest maturity and cold storage on correlations between fruit properties during ripening of apricot (Prunus armeniaca)

摘要: Abstract Apricots ( Prunus armeniaca ) were held in air storage at 0 °C and ripened 20 °C, or 20 °C straight after harvest, changes fruit quality quantified using postharvest sensory evaluations. Maturity harvest significantly affected flesh firmness other factors. Mealiness gel formation only developed that had been stored low (0 °C) temperatures. did not develop until dropped below approximately 20 N, whereas began to when was as high 35 N. Development of mealiness loss juiciness correlated; however, slight perceived still considered juicy. Specific cultivar-related differences evident the development during cold storage. Fruit less liked by panel decreased increased. Cell wall studies showed yields water-soluble CDTA (trans-1,2-cyclohexanediamine tetraacetic acid)-soluble pectin. In storage, accompanied an increase pectin CDTA-soluble pectin, apricots increased but slightly decreased. All fruit, regardless maturity having chilling disorders not, fitted same correlation between uronic acid content no pattern for We concluded increasing solubilisation a major feature softening apricot, may reflect strength cell adhesion.