秦脆苹果适宜冷藏温度研究OA

This study compared the postharvest quality changes and postharvest losses of the new apple cultivar'Qincui'under different storage temperatures,aiming to determine the optimal storage temperature and provide a basis for optimizing and promoting postharvest storage techniques.Fruits of the'Qincui'apple were stored at-1.5℃,0.5℃,and 3.0℃,respectively,to investigate the changes in postharvest respiration rate,ethylene production rate,color difference,firmness,soluble solids content,and titratable acid content,as well as to evaluate weight loss rate and the incidence of postharvest diseases.The results showed that starting from 70 days after storage,the weight loss rate of'Qincui'apples stored at-1.5℃was significantly lower than that at 3.0℃,and the difference between the two treatments gradually increased with prolonged storage time,indicating that-1.5℃effectively inhibited weight loss.After 175 days of storage,the respiration rates of all treatments increased significantly and reached their peaks,with the-1.5℃treatment showing the lowest respiration rate(15.94 mg·kg-1·h-1).In addition,the ethylene production peaks for'Qincui'apples stored at-1.5℃,0.5℃,and 3.0℃occurred at 175 days,140 days,and 105 days of storage,respectively,suggesting that-1.5℃delayed ripening and senescence of the fruit.Meanwhile,the overall postharvest disease loss rate at-1.5℃was lower than that of the other two treatments.Compared with 0.5℃and 3.0℃,-1.5℃performed better in inhibiting fruit weight loss,controlling respiration and ethylene production rates,and reducing postharvest losses,making it more suitable as the temperature for long-term storage of'Qincui'apples.