Kafkaletou Mina, Velliou Anna, Christopoulos Miltiadis V, Ouzounidou Georgia, Tsantili Eleni
Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, S. Venizelou 1 Str., Lycovrissi, 14123 Athens, Greece.
Plants (Basel). 2023 Aug 4;12(15):2875. doi: 10.3390/plants12152875.
This work aimed to investigate the storability potential of Orange Red and Orange Rubis apricots harvested at commercial maturity stage during cold storage (CS) at 1 or 5 °C for up to 28 days, followed by shelf life (SL) at 20 °C for 2 days. The variables evaluated included total soluble solids, titratable acidity, pH only at harvest, weight loss (WL), ethylene production rates, peel color, firmness, chilling injury incidence (CI), concentrations of total phenolics, flavonoids, carotenoids, total antioxidant capacity, b-carotene, b-cryptoxantine, and lutein. The main results showed that storage at 5 °C resulted in higher WL and CI symptoms than at 1 °C during both CS and SL, increased ethylene production during CS, whereas there was limited or no effect of CS temperatures on changes in firmness, color, and all antioxidants during CS. Firmness decreased abruptly soon after harvest in Orange Rubis, but progressively in the remaining samples of both cultivars during CS and SL. SL advanced fruit deterioration according to WL, CI, and softening. During SL, ethylene production increased in all samples. Orange Red exhibited higher ethylene rates during SL and antioxidant concentrations throughout CS and SL, by comparison. Conclusively, storage temperature at 1 °C retained WL, CI, and ethylene production, and both cultivars were marketable up to 21 days CS without SL or up to 14 days CS followed by SL, although Orange Rubis exhibited CI after 14 days, while Orange Red exhibited CI after 21 days of CS.
本研究旨在探究商业成熟阶段采收的橙红杏和鲁比橙杏在1℃或5℃冷藏（CS）长达28天，随后在20℃货架期（SL）2天的贮藏潜力。评估的变量包括仅在采收时的总可溶性固形物、可滴定酸度、pH值、失重（WL）、乙烯生成速率、果皮颜色、硬度、冷害发生率（CI）、总酚、类黄酮、类胡萝卜素、总抗氧化能力、β-胡萝卜素、β-隐黄质和叶黄素的浓度。主要结果表明，在冷藏和货架期，5℃贮藏导致的失重和冷害症状均高于1℃，冷藏期间乙烯生成增加，而冷藏温度对冷藏期间硬度、颜色和所有抗氧化剂的变化影响有限或无影响。鲁比橙杏采收后硬度迅速下降，但在冷藏和货架期两个品种的其余样品中硬度逐渐下降。货架期根据失重、冷害和软化情况加速了果实的劣变。在货架期，所有样品的乙烯生成均增加。相比之下，橙红杏在货架期的乙烯生成速率较高，且在整个冷藏和货架期的抗氧化剂浓度也较高。总之，1℃的贮藏温度能保持失重、冷害和乙烯生成，两个品种在不经过货架期的情况下冷藏21天或冷藏14天后再经过货架期均具有市场销售性，尽管鲁比橙杏在冷藏14天后出现冷害，而橙红杏在冷藏21天后出现冷害。
