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Study on Physiological Index Change of "Xinshijie" and "Hongxiangcui" Apple during Storage Time

Author: TangHaiBo
Tutor: HanMingYu
School: Northwest University of Science and Technology
Course: Pomology
Keywords: "Hongxiangcui" apple "xinshijie" apple post-harvest physiology storage quality
CLC: S661.1
Type: Master's thesis
Year: 2008
Downloads: 124
Quote: 2
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Abstract

"Hongxiangcui" apple have good performance in the early fruit, high yield, fruit quality, disease resistance, storage and dwarf trees, and synthesis characters are good, and is an ideal late-maturing varieties. It got through the shann’xi province fruit tree examining committee’s examination and got the name "Hongxiangcui" in 2004."xinshijie" apple is the short-wattle kind. Tree vigor is normal, it is easy to form blossom bud. The next year, there are some blossom buds in some wattles. The fruits are big, good quality and well roundness. The color of fruits is scarlet, its surface is subtle and bright, and almost without spots. Its pulp is primrose yellow; and which contains much juice, sugar and rich aroma."xinshijie" and "Hongxiangcui" apple were used to study on changing rules of post-harvest physiology and storage qulity during normal storage(18℃) and cold storage(0～1℃). The main results were as follows:1 The temperature obviously effects on the respiration rate and ethylene releasing rate in storage. "xinshijie" and "Hongxiangcui" apple’s respiration rate was reduced and their ethylene releasing was kept down in cold storage(0～1℃);At the same time, their respiration peak and ethylene releasing peak were postponed too; the apple’s storage period was extended in cold storage(0～1℃).2 The temperature obviously effects on the apple’s hardness、soluble solids content、rate of lostmass in storage. Cold storage apple’s hardness、soluble solids content is higher than those normal storage apple’s; In cold storage, the apple’s rate of lostmass is lower than those apple’s in normal storage. Which shows the cold storage can effectively keep the apple’s storage quality.3 In storage, "xinshijie" and "Hongxiangcui" apple’s POD and SOD activity showed the same changing rules: first decline after rising. In later storage period, cold storage apple’s POD and SOD activity are higher than normal storage apple’s.4 Different breed apple has different Storability. "Hongxiangcui" apple’s storability is better than the "xinshijie" apple’s. In storage, "Hongxiangcui" apple’s respiration peak and ethylene releasing peak are obviously lower than the "xinshijie" apple’s; "Hongxiangcui" apple’s respiration peak and ethylene releasing peak appeared later than the "xinshijie" apple’s; and "Hongxiangcui" apple’s hardness decreased more slowly than the "xinshijie" apple’s; "Hongxiangcui" apple’s soluble solids content peak period last time is shorter than the "xinshijie" apple’s; which showed the "Hongxiangcui" apple have longer storage period and better storability.5 In cold storage, "xinshijie" and "Hongxiangcui" apple’s soluble sugar content and sugar-acid ratio showed the same changing rules: first decline after rising. Apple’s titrable acid content、Vc content and cellulose content decreased in all storage period. Which shows the longer storage time , the worse eating quality.

Study on Physiological Index Change of "Xinshijie" and "Hongxiangcui" Apple during Storage Time

Abstract

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