Effects of different treatments on pearl oil apricot during storage

摘要

Pearl oil apricot is rich in nutrition, but easily gets quality deterioration in short term after harvestrnwhich significantly reduces its commercial value. Studies were conducted to determine the effectsrnof polyethylene (PE), PE/1-mmethylcyclopropene (1-MCP), and PE/ethylene absorbent treatmentrnon the respiration rate, ethylene production, fruit firmness, soluble solids content, and color variationrnof apricot during storage period varied at 21.5, 0, and 1.5 ℃. The respiration rate of apricotrnwas inhibited and respiration intensity peak was delayed 7 days in PE/1-MCP treated group. Thernethylene peak was also delayed effectively, and ethylene production significantly decreased afterrn1-MCP and ethylene absorbent treatment. The decrease of apricot fruit firmness was suppressedrnin PE/1-MCP and PE/ethylene absorbent treatment at 21.5 ℃. The lustrousness and color of apricotrnwere maintained very well after PE/1-MCP treatment at 21.5 ℃. In conclusion, the best wayrnfor the storage of pearl oil apricot was PE/1-MCP treatment and 21.5 8C preservation.