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

    Author(s)
    Stanley, Jill
    Prakash, Roneel
    Marshall, Ross
    Schroeder, Roswitha
    Griffith University Author(s)
    Stanley, Jill
    Year published
    2013
    Metadata
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    Abstract
    Apricots (Prunus armeniaca) were held in air storage at 0 àand ripened at 20 ì or ripened at 20 àstraight after harvest, and changes in fruit quality quantified using postharvest and sensory evaluations. Maturity at harvest significantly affected flesh firmness and other quality factors. Mealiness and gel formation only developed in fruit that had been stored at low (0 é temperatures. Mealiness did not develop until firmness dropped below approximately 20 N, whereas gel formation began to develop when firmness was as high as 35 N. Development of mealiness and loss of juiciness were correlated; however, slight mealiness was ...
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    Apricots (Prunus armeniaca) were held in air storage at 0 àand ripened at 20 ì or ripened at 20 àstraight after harvest, and changes in fruit quality quantified using postharvest and sensory evaluations. Maturity at harvest significantly affected flesh firmness and other quality factors. Mealiness and gel formation only developed in fruit that had been stored at low (0 é temperatures. Mealiness did not develop until firmness dropped below approximately 20 N, whereas gel formation began to develop when firmness was as high as 35 N. Development of mealiness and loss of juiciness were correlated; however, slight mealiness was perceived when fruit were still considered juicy. Specific cultivar-related differences were evident in the changes in firmness and development of gel formation during and after cold storage. Fruit were less liked by the sensory panel when firmness dropped below 20 N, as juiciness decreased and mealiness and gel formation increased. Cell wall studies showed changes in yields of water-soluble and CDTA (trans-1,2-cyclohexanediamine tetraacetic acid)-soluble pectin. In fruit ripened after cold storage, mealiness and gel formation was accompanied by an increase in water-soluble pectin and an increase in CDTA-soluble pectin, whereas in apricots ripened straight after harvest, water-soluble pectin increased but CDTA-soluble pectin slightly decreased. All fruit, regardless of maturity or having chilling disorders or not, fitted the same correlation between firmness and uronic acid content of water-soluble pectin, but no pattern was evident for CDTA-soluble pectin. We concluded that the increasing solubilisation of pectin was a major feature of fruit softening in apricot, whereas the differences in CDTA-soluble pectin may reflect differences in strength of cell adhesion.
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    Journal Title
    Postharvest Biology and Technology
    Volume
    82
    DOI
    https://doi.org/10.1016/j.postharvbio.2013.02.020
    Subject
    Crop and pasture production
    Crop and pasture production not elsewhere classified
    Horticultural production
    Horticultural production not elsewhere classified
    Publication URI
    http://hdl.handle.net/10072/60412
    Collection
    • Journal articles

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