Effect of different maturity on fruit quality of apricot

doi:10.3969/j.issn.1004-1524.2021.08.07

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (8): 1402-1408.DOI: 10.3969/j.issn.1004-1524.2021.08.07

• Horticultural Science • Previous Articles Next Articles

Effect of different maturity on fruit quality of apricot

ZHANG Zhigang¹^,²(), LIU Yufang³, LI Changcheng⁴, LI Hong⁵^,^*(), CHENG Ping⁵, YANG Lu⁵

1. Institute of Afforestation and Desertification Control, Xinjiang Academy of Forestry, Urumqi 830000, China
2. National Positioning Observation and Research Station of Euphrates Poplar Forest Ecosystem in Xinjiang Tarim River Region, Urumqi 830000, China
3. Xinjiang Radio and Television University, Urumqi 830000, China
4. Xinjiang Forestry University, Urumqi 830000, China
5. Xinjiang Academy of Forestry Sciences, Urumqi 830000, China

Received:2020-08-11 Online:2021-08-25 Published:2021-08-27
Contact: LI Hong

Abstract

Abstract:

To understand the effect of different maturity on apricot fruit quality, small white apricot, grossy white apricot, large green apricot and tree dry apricot in Xinjiang were taken as the matertals, maturity was judged according to turning yellow rate. The relationship between different maturity and fruit quality of 4 apricot cultivars with different harvest maturity (Ⅰ, Ⅱ, Ⅲ) was analyzed. The physical characters of the 4 apricot cultivars, such as vertical diameter and single fruit weight, were in turn as glossy white apricot>large green apricot>small white apricot>tree dry apricot. Four apricot varieties increased with fruit ripeness, the total sugar content increased while the hardness decreased.The maturity of 4 varieties was negatively correlated with hardness and total phenol(P<0.05), there was a significant positive correlation with total sugar and reducing sugar (P<0.05), and there was little difference in other indicators. When the quality of small white apricot in maturity Ⅱ was the best, which was the optimal harvest time, the quality of glossy white apricot, large green apricot and tree dry apricot in maturity Ⅲ was the best for the optimal harvest time. It is necessary to further study the optimum harvesting period for apricot quality under different storage conditions.

Key words: apricot, varieties, maturity, fruit quality

CLC Number:

S662.2

ZHANG Zhigang, LIU Yufang, LI Changcheng, LI Hong, CHENG Ping, YANG Lu. Effect of different maturity on fruit quality of apricot[J]. Acta Agriculturae Zhejiangensis, 2021, 33(8): 1402-1408.

Figures/Tables 4

References 31

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序号 Serial number	杏品种 Apricot variety	地点 Location	成熟期 Maturation period
1	小白杏 Small white apricot	新疆林业科学院阿克苏国家重点林木良种基地 Xinjiang Academy of Forestry Aksu State Key Forest Seed Base	6月20日至6月25日 Jun 20th-Jun 25th
2	油光大白杏 Glossy white apricot		6月25日至6月30日 Jun 25th-Jun 30th
3	大青杏 Large green apricot		7月5日至7月10日 Jul 5th-Jul 10th
4	树上干杏 Tree dry apricot	阿克苏农一师四团 Aksu First Division Four Regiment	7月7日至7月12日 Jul 7th-Jul 12th

序号 Serial number	杏品种 Apricot variety	地点 Location	成熟期 Maturation period
1	小白杏 Small white apricot	新疆林业科学院阿克苏国家重点林木良种基地 Xinjiang Academy of Forestry Aksu State Key Forest Seed Base	6月20日至6月25日 Jun 20th-Jun 25th
2	油光大白杏 Glossy white apricot		6月25日至6月30日 Jun 25th-Jun 30th
3	大青杏 Large green apricot		7月5日至7月10日 Jul 5th-Jul 10th
4	树上干杏 Tree dry apricot	阿克苏农一师四团 Aksu First Division Four Regiment	7月7日至7月12日 Jul 7th-Jul 12th

品种 Varieties	果实规格 Fruit size/mm						单果质量 Single fruit weight/g		果核规格 Stone specification/mm						果仁规格 Nut size/mm						鲜果皮厚度 Thickness of fresh peel/mm
品种 Varieties	横径 Transverse diameter		纵径 Longitudinal diameter		侧径 Lateral diameter		单果质量 Single fruit weight/g		横径 Transverse diameter		纵径 Longitudinal diameter		厚 Thickness		横径 Transverse diameter		纵径 Longitudinal diameter		厚 Thickness		鲜果皮厚度 Thickness of fresh peel/mm
小白杏 Small white		29.68 ±0.57 c		34.5 ±0.5 c		29.31 ±0.68 c		18.11 ±0.56 c		15.66 ±1.65 c		22.78 ±1.74 bc		11.52 ±0.5 b		9.99 ±0.87 c		16.87 ±0.64 b		8.5 ±0.27 b		0.18 ±0 c
apricot
油光大白杏 Glossy white		45.59 ±0.37 a		48.6 ±1.1 a		49.15 ±1.16 a		32.67 ±0.78 a		22.04 ±1.88 a		28.83 ±0.96 a		14.79 ±0.8 a		13.99 ±0.94 a		18.11 ±0.27 a		10.37 ±0.36 a		0.31 ±0.01 a
apricot
大青杏 Large green		37.75 ±0.75 b		36.47 ±0.55 b		38.34 ±0.79 b		27.5 ±0.83 b		21.14 ±1.13 ab		23.96 ±1.77 b		11.87 ±1.32 b		11.56 ±0.45 b		16.83 ±0.28 b		5.62 ±0.17 c		0.17 ±0 c
apricot
树上干杏 Tree dry		28.00 ±1.50 c		27.3 ±0.78 d		29.78 ±1.33 c		12.66 ±0.55 d		18.47 ±1.97 bc		21.3 ±0.29 c		10.5 ±0.6 b		12.38 ±0.37 b		16.38 ±0.37 b		10.82 ±0.31 a		0.22 ±0.01 b
apricot

品种 Varieties	果实规格 Fruit size/mm						单果质量 Single fruit weight/g		果核规格 Stone specification/mm						果仁规格 Nut size/mm						鲜果皮厚度 Thickness of fresh peel/mm
品种 Varieties	横径 Transverse diameter		纵径 Longitudinal diameter		侧径 Lateral diameter		单果质量 Single fruit weight/g		横径 Transverse diameter		纵径 Longitudinal diameter		厚 Thickness		横径 Transverse diameter		纵径 Longitudinal diameter		厚 Thickness		鲜果皮厚度 Thickness of fresh peel/mm
小白杏 Small white		29.68 ±0.57 c		34.5 ±0.5 c		29.31 ±0.68 c		18.11 ±0.56 c		15.66 ±1.65 c		22.78 ±1.74 bc		11.52 ±0.5 b		9.99 ±0.87 c		16.87 ±0.64 b		8.5 ±0.27 b		0.18 ±0 c
apricot
油光大白杏 Glossy white		45.59 ±0.37 a		48.6 ±1.1 a		49.15 ±1.16 a		32.67 ±0.78 a		22.04 ±1.88 a		28.83 ±0.96 a		14.79 ±0.8 a		13.99 ±0.94 a		18.11 ±0.27 a		10.37 ±0.36 a		0.31 ±0.01 a
apricot
大青杏 Large green		37.75 ±0.75 b		36.47 ±0.55 b		38.34 ±0.79 b		27.5 ±0.83 b		21.14 ±1.13 ab		23.96 ±1.77 b		11.87 ±1.32 b		11.56 ±0.45 b		16.83 ±0.28 b		5.62 ±0.17 c		0.17 ±0 c
apricot
树上干杏 Tree dry		28.00 ±1.50 c		27.3 ±0.78 d		29.78 ±1.33 c		12.66 ±0.55 d		18.47 ±1.97 bc		21.3 ±0.29 c		10.5 ±0.6 b		12.38 ±0.37 b		16.38 ±0.37 b		10.82 ±0.31 a		0.22 ±0.01 b
apricot

品种 Variety	成熟度指标 Maturity index	硬度 Hardness/ (kg·cm^-2)	总糖 Total sugar/%	还原糖 Reducing sugar/%	果胶 Pectin/%	可滴定酸 TA/%	总酚 Total phenol/%	可溶性固形物 SSC/%	维生素C V_C/ (mg· g^-1)	纤维 Fiber/%
小白杏 Small white	Ⅰ	2.04 ±0.19 a	8.94 ±0.02 c	0.0157 ±0.0003 a	1.53 ±0.08 b	3.72 ±0.44 a	26.48 ±1.16 a	15.77 ±0.64 b	0.45 ±0.03 c	0.38 ±0.02 b
apricot	Ⅱ	1.59 ±0.09 b	14.31 ±1.15 b	0.0157 ±0.0006 a	1.93 ±0.18 a	3.52 ±0.19 a	27.55 ±1.58 a	15.00 ±0.67 b	1.15 ±0.04 a	0.37 ±0.02 b
	Ⅲ	1.33 ±0.06 b	17.41 ±0.76 a	0.0158 ±0.0017 a	1.69 ±0.04 ab	2.59 ±0.16 b	13.78 ±0.70 b	18.30 ±0.80 a	0.72 ±0.06 b	0.63 ±0.04 a
油光大白杏 Glossy white	Ⅰ	1.76 ±0.08 a	9.62 ±0.59 b	0.0087 ±0.0007 b	1.07 ±0.23 a	6.28 ±0.43 a	26.02 ±1.26 a	13.90 ±0.64 a	0.23 ±0.04 c	0.81 ±0.04 a
apricot	Ⅱ	1.62 ±0.09 a	10.69 ±0.75 b	0.0098 ±0.0009 b	1.00 ±0.14 a	5.47 ±0.47 a	20.61 ±1.25 b	13.80 ±0.37 a	0.46 ±0.07 b	0.67 ±0.05 b
	Ⅲ	1.13 ±0.08 b	12.93 ±0.43 a	0.0135 ±0.0009 a	1.96 ±0.47 a	5.08 ±0.54 a	19.16 ±0.74 b	14.10 ±0.51 a	0.69 ±0.07 a	0.69 ±0.04 ab
大青杏 Large green	Ⅰ	1.40 ±0.05 a	7.24 ±0.52 b	0.0119 ±0.0015 b	0.91 ±0.14 a	2.44 ±0.63 a	18.11 ±1.00 a	14.20 ±0.51 a	0.15 ±0.02 c	0.26 ±0.03 a
apricot	Ⅱ	1.36 ±0.07 a	7.92 ±0.49 b	0.0138 ±0.0020 b	1.13 ±0.26 a	1.92 ±0.40 a	14.26 ±1.13 ab	14.00 ±0.52 a	0.45 ±0.07 b	0.16 ±0.03 b
	Ⅲ	1.25 ±0.03 a	8.59 ±0.49 a	0.0258 ±0.0073 a	0.95 ±0.18 a	1.75 ±0.33 a	10.85 ±1.85 b	15.90 ±0.87 a	0.97 ±0.11 a	0.13 ±0.01 b
树上干杏 Tree dry	Ⅰ	2.43 ±0.09 a	9.09 ±0.65 b	0.0283 ±0.0033 b	0.92 ±0.14 a	3.42 ±0.58 ab	34.93 ±0.74 a	15.80 ±1.47 c	0.14 ±0.01 b	0.25 ±0.02 c
apricot	Ⅱ	2.20 ±0.07 b	10.62 ±0.79 b	0.0379 ±0.069 b	1.21 ±0.35 a	3.82 ±0.30 a	30.03 ±0.47 b	19.50 ±0.55 b	0.20 ±0.02 b	0.31 ±0.02 b
	Ⅲ	1.86 ±0.03 c	16.10 ±0.51 a	0.0554 ±0.0044 a	1.26 ±0.23 a	2.24 ±0.56 b	26.46 ±0.65 c	26.20 ±0.87 a	0.42 ±0.04 a	0.42 ±0.03 a

Effect of different maturity on fruit quality of apricot

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品种 Variety	硬度 Hardness	总糖 Total sugar	还原糖 Reducing sugar	果胶 Pectin	可滴定酸 TA	总酚 Total phenol	可溶性固形物 SSC	维生素C V_C	纤维 Fiber
小白杏	-0.99^**	0.99^**	0.87^**	0.64^*	-0.94^**	-0.83^**	0.73^*	0.66^*	0.85^**
Small white apricot
油光大白杏	-0.95^**	0.98^**	0.95^**	0.83^**	-0.98^**	-0.95^**	0.65^*	1.00^**	-0.79^*
Glossy white apricot
大青杏	-0.97^**	1.00^**	0.92^**	0.51^*	-0.96^**	-0.89^**	0.81^**	0.99^**	-0.95^**
Large green apricot
树上干杏	-0.99^**	0.95^**	0.99^**	0.93^**	-0.72^*	-1.00^**	0.99^**	0.95^**	0.99^**
Tree dry apricot

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