Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 189 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026222

The effect of vacuum precooling combined with nitrogen treatment on postharvest quality of Xiaobai apricot in Xinjiang

  • TIAN Quanming ,
  • WANG Man ,
  • WEI Jia ,
  • ZHANG Zheng ,
  • WU Bin ,
  • ZHANG Jian
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  • 1(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
    2(College of Forestry and Horticulture,Xinjiang Agricultural University,Urumqi 830052,China)
    3(Institute of Storage and Processing of Agricultural Products,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

Received date: 2020-11-19

  Revised date: 2020-12-11

  Online published: 2021-11-04

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Abstract

The effects of vacuum precooling combined with N2 fumigation on the postharvest quality of Xiaobai apricot fruit were investigated. The results showed that vacuum precooling with N2 fumigation delayed the decline of firmness, retarded the rate of fruit decay and increase cell membrane permeability. The hydrolysis of pectin and decomposition of cellulose were significantly inhibited by N2 fumigation (2 h). The increase of soluble pectin, as well as the activities of cellulase, pectin methylesterase and polygalacturonase enzymes, were reduced. On the 18th day of storage, the firmness and the content of pectin were increased by 40.21% and 41.39% respectively. While, the activities of cellulase, pectin methylesterase and polygalacturonase were decreased 21.93%, 21.3% and 13.42% respectively. Accordingly, it is strongly recommended that the vacuum precooling combined with N2 fumigation is an alternative preservation method to improve the postharvest quality of Xiaobai apricot fruit, which could provide technical support for long-term storage and cold chain logistics of apricot.

Key words： vacuum pre-cooling; N2; Xiaobai apricot; storage quality

Cite this article

TIAN Quanming , WANG Man , WEI Jia , ZHANG Zheng , WU Bin , ZHANG Jian . The effect of vacuum precooling combined with nitrogen treatment on postharvest quality of Xiaobai apricot in Xinjiang[J]. Food and Fermentation Industries, 2021 , 47(19) : 189 -194 . DOI: 10.13995/j.cnki.11-1802/ts.026222

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