Acta Agriculturae Boreali-Sinica ›› 2022, Vol. 37 ›› Issue (4): 128-140. doi: 10.7668/hbnxb.20192888

Special Issue: Apple

• Tillage & Cultivation·Physiology & Biochemistry • Previous Articles     Next Articles

Effects of Different Shelf Temperature Combined with 1-MCP Treatment on Texture Traits of Huahong and Huayue Apples

JIA Chaoshuang, WANG Zhihua , WANG Wenhui   

  1. Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Fruit Storage and Processing Key Laboratory of Liaoning Province,Xingcheng 125100,China
  • Received:2022-02-10 Published:2022-08-28
  • Contact: WANG Zhihua


Discuss the difference and change rule of texture characteristics of Huahong and Huayue apples after different shelf temperature combined with 1-MCP treatment during the shelf life,in order to determine the appropriate shelf temperature and time for apples.Using Huahong and Huayue as the test materials,the physical property analyzer texture multi-faceted analysis(TPA)and puncture test were used to determine the pulp elasticity,gummy stickiness, chewability, pulp hardness, rupture work, rupture force, rupture displacement, yield work, yield force and yield displacement.Factor analysis was applied to these indicators,and the original indicators were reduced in dimensionality,so that a comprehensive index was used to evaluate 1-MCP(1.0 μL/L)treatment,it was placed at shelf temperatures of 5,10,15,20 ℃ to maintain the texture properties of Huahong and Huayue apples.The shelf life of Huahong and Huayue fruit texture characters could be prolonged by 1-MCP treatment,especially for Huahong fruit.Under the same treatment temperature,the fruit decline of the two varieties treated with 1-MCP was significantly less than that of the untreated group,which could be reduced by about 10%.Correlation analysis showed that there was a very significant positive correlation between the texture indexes of apple fruit,but there were some differences in the degree of tightness.After factor analysis and based on the principle that the eigenvalue was greater than 1,two main factors were extracted,and the cumulative variance contribution rate was 91.194%.According to the representative indexes of each main factor,they were named puncture factor F1 and TPA factor F2,and the variance contribution rates were 79.870% and 11.324%,respectively.According to the score of the main factor,the most suitable shelf temperature of untreated Huahong fruit was 5 ℃.The temperature of the treated fruit was 15 ℃.The optimum shelf temperature of Huayue fruit without treatment was 10 ℃,and the suitable shelf temperature of 1-MCP treated fruit was 5,10 ℃.The CK group of Huahong fruit could be stored for 8 d at 5 ℃,and the shelf temperature of the treatment group could be extended to 16 d at 15 ℃;the CK group and the treatment group of Huayue fruit could be stored at 10 ℃,could be stored for 16 d.

Key words: Apple, Texture traits, Puncture parameters, 1-MCP treatment, Shelf temperature

Cite this article

JIA Chaoshuang, WANG Zhihua, WANG Wenhui. Effects of Different Shelf Temperature Combined with 1-MCP Treatment on Texture Traits of Huahong and Huayue Apples[J]. Acta Agriculturae Boreali-Sinica, 2022, 37(4): 128-140. doi: 10.7668/hbnxb.20192888.

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