Effects of different treatments on pearl oil apricot during storage

Abstract

Pearl oil apricot is rich in nutrition, but easily gets quality deterioration in short term after harvest which significantly reduces its commercial value. Studies were conducted to determine the effects of polyethylene (PE), PE/1-mmethylcyclopropene (1-MCP), and PE/ethylene absorbent treatment on the respiration rate, ethylene production, fruit firmness, soluble solids content, and color variation of apricot during storage period varied at 21.5, 0, and 1.5 8C. The respiration rate of apricot was inhibited and respiration intensity peak was delayed 7 days in PE/1-MCP treated group. The ethylene peak was also delayed effectively, and ethylene production significantly decreased after 1-MCP and ethylene absorbent treatment. The decrease of apricot fruit firmness was suppressed in PE/1-MCP and PE/ethylene absorbent treatment at 21.5 8C. The lustrousness and color of apricot were maintained very well after PE/1-MCP treatment at 21.5 8C. In conclusion, the best way for the storage of pearl oil apricot was PE/1-MCP treatment and 21.5 8C preservation. Practical applicationsThe optimal treatment efficiently inhibited respiration intensity and ethylene release of pearl oil apricot fruit, suppressed firmness decreasing and quality deterioration, increased consumers' acceptability. This treatment is safe, economic, and applicable, which can be used to maintain the quality of pearl oil apricot theoretically and technically.

Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

“…In addition, the flavor and aroma are very attractive. Considering this characteristics, this variety of apricot is known as pearl oil apricot (Li et al., 2018). Pearl oil apricot almonds are the seeds of pearl oil apricots and are a highly nutritious food with medicinal properties (Chinese Pharmacopoeia Commission, 2020).…”