ABSTRACT

After harvest, higher respiration rate in apricots limit their postharvest with extensive losses in fruit quality. Therefore, effect of different pre-storage treatment of modified atmosphere packaging (MAP) were studied on the shelf life and quality of apricot cv. ‘Shahroudi’ fruit. Experimental treatments were control (air), and active MAP includes: MAP1 (10% O₂/20% CO₂), MAP2 (20% O₂/10% CO₂), MAP3 (5% O₂/80% CO₂), MAP4 (80% O₂/5% CO₂) and MAP5 (40% O₂/20% CO₂), all treatments were balanced by N₂. After 6 days of pre-storage treatments, fruits were unpacked, repacked and then were stored at 2°C and 85% relative humidity for 28 days. Results indicated that MAP5 and MAP3 treatments significantly reduced weight loss and total soluble solids, and maintained fruit hardness in comparison with other treatments. High CO₂ treatment improved postharvest traits of apricot. Interestingly, high CO₂ in combination with high O₂ (active MAP5) improved the sensory evaluation as scored the best treatment by panelists, and also maintained better chemical properties such as total phenolic compounds, total carotenoids, and vitamin C. In addition, shelf life of fruit in active MAP5 (29.6 days) significantly extended followed by active MAP3 (27.6 days), compared to control (14.6 days) without signs of decay until the end of the storage period. Overall, it can be concluded that the pre-storage treatment of fresh apricot fruit in an atmosphere with high O₂ (40%) and CO₂ (20%) concentrations had a positive effect on the post-harvest quality attributes and shelf life of apricot cultivar ‘Shahroudi,’ and can be suggested as an effective and practical method to prolong its postharvest life.

摘要

收获后，杏子较高的呼吸速率限制了它们的收获后，导致果实质量大量损失。因此，研究了气调包装（MAP）的不同贮藏前处理对杏的保质期和品质的影响。'Shahroudi' 果实。实验处理为对照（空气），活性MAP包括：MAP1（10% O ₂ /20% CO ₂）、MAP2（20% O ₂ /10% CO ₂）、MAP3（5% O ₂ /80% CO ₂ )、MAP4 (80% O ₂ /5% CO ₂ ) 和 MAP5 (40% O ₂ /20% CO ₂ )，所有处理均由 N _2平衡. 经过 6 天的预储存处理后，将水果拆包、重新包装，然后在 2°C 和 85% 相对湿度下储存 28 天。结果表明，与其他处理相比，MAP5 和 MAP3 处理显着降低了重量损失和总可溶性固形物，并保持了果实硬度。高CO ₂处理改善了杏的采后性状。有趣的是，高 CO ₂与高 O _2相结合（活性 MAP5）改善了感官评价，获得了小组成员的最佳处理评分，并且还保持了更好的化学性质，例如总酚类化合物、总类胡萝卜素和维生素 C。此外，活性 MAP5 的水果保质期（29.6 天）显着延长之后是活性 MAP3（27.6 天），与对照（14.6 天）相比，在储存期结束之前没有衰减迹象。总体而言，可以得出结论，新鲜杏果实在高 O ₂ (40%) 和 CO ₂ (20%) 浓度的环境中的贮藏前处理对采后品质属性和货架期有积极影响。杏栽培品种'Shahroudi'，可作为延长其采后寿命的有效实用方法。