The effect of fruit maturity on quality and colour shift of dried 'Patterson' apricot during eight months of cold storage

摘要

Apricot (cv. Patterson) trees were grown in Parlier, California, USA in 1999 and 2000. Fresh apricot was harvested at three fruit maturity levels and characterized with measurements of flesh colour, Brix, acidity and levels of specific sugars. Fruitfrom the three maturity classes were sun-dried under uniform conditions. Dry fruit was again analysed for the content of specific sugars before cold storage. Stored fruit were sampled periodically for colour coordinates L*, C* and Hdeg during an eight-month period. The study was repeated for two harvest seasons. In each season, significant differences (P_0.05) were observed between the three fruit maturity classes for Brix, acidity, C* and Hdeg. Levels of specific sugars varied significantly (P_0.01) withregard to fruit maturity class, tissue type and fruit status. Regression analysis of colour coordinate changes during the storage period indicated significant (P_0.05) differences in rate of colour shift of L*, C* and Hdeg relative to fruit maturity class.While dried fruit of the immature class was of substandard quality after the storage period, both medium and most mature dry fruit were of sufficient quality to warrant marketing even after eight months of cold storage.