Study on the characteristics of different maturity of apricot plum Flavor Queen fruit

doi:10.3969/j.issn.1004-1524.20230049

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (12): 2865-2877.DOI: 10.3969/j.issn.1004-1524.20230049

• Horticultural Science • Previous Articles Next Articles

Study on the characteristics of different maturity of apricot plum Flavor Queen fruit

WANG Ruyue¹^,²(), LUO Shasha¹^,², ZHEN Ziyi¹^,², WU Jialong²^,³, XU Yeyong⁴, SUN Yali⁴, HU Xiaojing¹^,^*(), HU Haifang⁴^,^*()

1. College of Forestry and Landscape Architecture, Xinjiang Agricultural University, Urumqi 830052, China
2. National Long Term Scientific Research Base of Jiamu Fruit Science, Aksu 843100, Xinjiang, China
3. College of Horticulture and Forestry, Tarim University, Alar 843300, Xinjiang, China
4. Xinjiang Academy of Forestry Sciences, Urumqi 830062, China

Received:2023-01-12 Online:2023-12-25 Published:2023-12-27

Abstract

Abstract:

In order to understand the methods and standards for determining the different maturity of apricot plum, the Flavor Queen fruit of apricot plum was used as the test material. Based on the different growth and development stages of the fruit and the changes in various indicators, different maturity classification standards and methods for Flavor Queen were constructed. After the 71st day after the blooming period of Flavor Queen, continuously pick and measure indicators such as firmness with peel, firmness without peel, and soluble solid content every 3 days until the fruit naturally fell off. The results showed that with the extension of the growth and development period, indicators such as firmness with peel, firmness without peel, and soluble solid content showed significant regular changes. After comprehensive analysis of various indicators, using firmness with peel, firmness without peel, and soluble solid content as variables and different growth and development days of Flavor Queen as observation variables, cluster analysis showed that the clustering results could be divided into 5 levels of maturity. Principal component analysis showed that there were significant differences in quality between different maturity levels, and discriminant analysis was used to validate the clustering results. The results showed that clustering analysis could be used to classify fruits with different harvest maturity levels. By screening the contribution rates of each indicator, it can be concluded that measuring indicators such as firmness with peel, firmness without peel, solid acid ratio, and soluble solid content can achieve the purpose of distinguishing different maturity grading standards and methods for Flavor Queen. Based on different production needs, theoretical basis can be provided to determine the maturity suitable for fresh food, processing, storage, transportation, and long-distance sales.

Key words: apricot plum, Flavor Queen, maturity, cluster analysis, principal component analysis, grading

CLC Number:

S664.1

WANG Ruyue, LUO Shasha, ZHEN Ziyi, WU Jialong, XU Yeyong, SUN Yali, HU Xiaojing, HU Haifang. Study on the characteristics of different maturity of apricot plum Flavor Queen fruit[J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2865-2877.

Figures/Tables 12

References 42

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采收批次 Harvest batches	采收时间 Harvest time	盛花期后天数 Days after full flowering/d
1	6月15日	71
2	6月18日	74
3	6月21日	77
4	6月24日	8
5	6月27日	83
6	6月30日	86
7	7月3日	89
8	7月6日	92
9	7月9日	95
10	7月12日	98
11	7月15日	101
12	7月18日	104
13	7月21日	107
14	7月24日	110
15	7月27日	113
16	7月30日	116
17	8月2日	119
18	8月5日	122
19	8月8日	125
20	8月11日	128

采收批次 Harvest batches	采收时间 Harvest time	盛花期后天数 Days after full flowering/d
1	6月15日	71
2	6月18日	74
3	6月21日	77
4	6月24日	8
5	6月27日	83
6	6月30日	86
7	7月3日	89
8	7月6日	92
9	7月9日	95
10	7月12日	98
11	7月15日	101
12	7月18日	104
13	7月21日	107
14	7月24日	110
15	7月27日	113
16	7月30日	116
17	8月2日	119
18	8月5日	122
19	8月8日	125
20	8月11日	128

盛花期后天数 Days after full flowering/d	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	水分含量 Moisture content/%	单果重 Single fruit weight/g	固酸比 Solid acid ratio/%
71	37.67± 2.30 a	27.65± 1.81 a	11.57± 1.27 i	0.93± 0.06 a	88.00± 0.01 a	69.32± 9.07 f	12.53± 2.15 d
74	35.70± 4.00 ab	22.97± 3.30 b	12.16± 0.18 hi	0.86± 0.17 ab	86.00± 0.04 a	70.69± 15.72 ef	14.59± 2.91 d
77	34.76± 5.10 abc	20.32± 1.36 bc	13.59± 0.25 ghi	0.89± 0.11 abc	83.00± 0.01 ab	77.55± 10.47 def	15.35± 1.64 d
80	33.71± 1.69 abc	18.51± 2.79 cd	12.80± 1.22 fghi	0.78± 0.11 abc	82.00± 0.01 ab	81.34± 11.56 cdef	16.66± 3.16 d
83	32.58± 2.44 bcd	17.47± 3.13 cde	13.03± 0.41 fghi	0.71± 0.06 bc	82.00± 0.01 ab	82.89± 4.15 cdef	18.55± 2.16 d
86	30.34± 0.52 cde	16.64± 1.75 cde	13.24± 0.47 efghi	0.71± 0.06 bc	81.00± 0.01 abc	83.30± 4.58 cdef	18.79± 1.16 d
89	27.81± 1.43 def	15.36± 0.49 def	13.34± 2.11 efghi	0.67± 0.11 cd	80.00± 0.01 abcd	84.32± 13.70 bcdef	20.29± 4.40 d
92	25.91± 1.67 fg	14.99± 2.87 def	13.56± 2.14 efghi	0.48± 0.23 de	78.00± 0.02 abcd	85.66± 4.07 bcdef	37.29± 29.14 c
95	26.55± 1.65 def	14.41± 0.87 efg	14.07± 0.49 defghi	0.45± 0.01 ef	78.00± 0.02 abcd	86.48± 7.24 abcdef	31.47± 1.10 c
98	25.00± 2.42 fg	13.65± 1.93 efgh	14.13± 1.27 defghi	0.41± 0.06 efg	78.00± 0.01 abcd	86.51± 3.55 abcdef	34.93± 4.75 c
101	24.34± 3.50 fg	12.42± 1.77 fghi	14.62± 0.45 defgh	0.41± 0.06 efg	77.00± 0.04 bcd	88.18± 13.01 abcde	36.44± 7.25 c
104	23.46± 2.51 fgh	11.76± 1.24 fghij	14.73± 1.08 defgh	0.37± 0.06 efgh	76.00± 0.01 bcd	88.87± 9.77 abcde	40.61± 9.03 c
107	22.11± 2.18 gh	11.11± 0.80 ghij	15.03± 2.13 cdefg	0.30± 0.06 efghi	76.00± 0.03 bcd	88.99± 6.33 abcde	52.63± 16.14 bc
110	21.63± 1.99 ghi	10.51± 2.27 hijk	15.24± 1.44 cdefg	0.30± 0.06 efghi	76.00± 0.08 bcd	89.10± 2.90 abcd	53.74± 17.76 bc
113	18.89± 1.41 hij	10.03± 1.78 hijk	15.53± 1.83 cdef	0.30± 0.06 efghi	75.00± 0.04 bcd	89.44± 2.81 abcd	55.01± 19.92 bc
116	16.78± 1.66 ij	9.47± 0.49 ijkl	15.97± 2.25 bcde	0.26± 0.06 fghi	75.00± 0.05 bcd	93.89± 2.83 abcd	64.50± 20.53 bc
119	16.97± 2.03 ij	8.86± 1.29 ijkl	16.70± 0.87 bcd	0.19± 0.06 ghi	75.00± 0.02 bcd	94.81± 6.89 abcd	98.15± 2.00 ab
122	16.03± 0.81 jk	8.10± 0.60 jkl	17.73± 1.57 abc	0.22± 0.11 ghi	75.00± 0.05 bcd	97.64± 16.12 abc	96.39± 10.94 b
125	14.19± 0.17 jk	6.82± 1.24 kl	18.48± 1.07 ab	0.22± 0.11 hi	72.00± 0.12 cd	102.17± 6.54 ab	103.04± 18.30 ab
128	11.09± 2.80 k	5.74± 1.67 l	20.13± 0.35 a	0.15± 0.06 i	71.00± 0.12 d	104.69± 8.09 a	149.39± 2.85 a

盛花期后天数 Days after full flowering/d	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	水分含量 Moisture content/%	单果重 Single fruit weight/g	固酸比 Solid acid ratio/%
71	37.67± 2.30 a	27.65± 1.81 a	11.57± 1.27 i	0.93± 0.06 a	88.00± 0.01 a	69.32± 9.07 f	12.53± 2.15 d
74	35.70± 4.00 ab	22.97± 3.30 b	12.16± 0.18 hi	0.86± 0.17 ab	86.00± 0.04 a	70.69± 15.72 ef	14.59± 2.91 d
77	34.76± 5.10 abc	20.32± 1.36 bc	13.59± 0.25 ghi	0.89± 0.11 abc	83.00± 0.01 ab	77.55± 10.47 def	15.35± 1.64 d
80	33.71± 1.69 abc	18.51± 2.79 cd	12.80± 1.22 fghi	0.78± 0.11 abc	82.00± 0.01 ab	81.34± 11.56 cdef	16.66± 3.16 d
83	32.58± 2.44 bcd	17.47± 3.13 cde	13.03± 0.41 fghi	0.71± 0.06 bc	82.00± 0.01 ab	82.89± 4.15 cdef	18.55± 2.16 d
86	30.34± 0.52 cde	16.64± 1.75 cde	13.24± 0.47 efghi	0.71± 0.06 bc	81.00± 0.01 abc	83.30± 4.58 cdef	18.79± 1.16 d
89	27.81± 1.43 def	15.36± 0.49 def	13.34± 2.11 efghi	0.67± 0.11 cd	80.00± 0.01 abcd	84.32± 13.70 bcdef	20.29± 4.40 d
92	25.91± 1.67 fg	14.99± 2.87 def	13.56± 2.14 efghi	0.48± 0.23 de	78.00± 0.02 abcd	85.66± 4.07 bcdef	37.29± 29.14 c
95	26.55± 1.65 def	14.41± 0.87 efg	14.07± 0.49 defghi	0.45± 0.01 ef	78.00± 0.02 abcd	86.48± 7.24 abcdef	31.47± 1.10 c
98	25.00± 2.42 fg	13.65± 1.93 efgh	14.13± 1.27 defghi	0.41± 0.06 efg	78.00± 0.01 abcd	86.51± 3.55 abcdef	34.93± 4.75 c
101	24.34± 3.50 fg	12.42± 1.77 fghi	14.62± 0.45 defgh	0.41± 0.06 efg	77.00± 0.04 bcd	88.18± 13.01 abcde	36.44± 7.25 c
104	23.46± 2.51 fgh	11.76± 1.24 fghij	14.73± 1.08 defgh	0.37± 0.06 efgh	76.00± 0.01 bcd	88.87± 9.77 abcde	40.61± 9.03 c
107	22.11± 2.18 gh	11.11± 0.80 ghij	15.03± 2.13 cdefg	0.30± 0.06 efghi	76.00± 0.03 bcd	88.99± 6.33 abcde	52.63± 16.14 bc
110	21.63± 1.99 ghi	10.51± 2.27 hijk	15.24± 1.44 cdefg	0.30± 0.06 efghi	76.00± 0.08 bcd	89.10± 2.90 abcd	53.74± 17.76 bc
113	18.89± 1.41 hij	10.03± 1.78 hijk	15.53± 1.83 cdef	0.30± 0.06 efghi	75.00± 0.04 bcd	89.44± 2.81 abcd	55.01± 19.92 bc
116	16.78± 1.66 ij	9.47± 0.49 ijkl	15.97± 2.25 bcde	0.26± 0.06 fghi	75.00± 0.05 bcd	93.89± 2.83 abcd	64.50± 20.53 bc
119	16.97± 2.03 ij	8.86± 1.29 ijkl	16.70± 0.87 bcd	0.19± 0.06 ghi	75.00± 0.02 bcd	94.81± 6.89 abcd	98.15± 2.00 ab
122	16.03± 0.81 jk	8.10± 0.60 jkl	17.73± 1.57 abc	0.22± 0.11 ghi	75.00± 0.05 bcd	97.64± 16.12 abc	96.39± 10.94 b
125	14.19± 0.17 jk	6.82± 1.24 kl	18.48± 1.07 ab	0.22± 0.11 hi	72.00± 0.12 cd	102.17± 6.54 ab	103.04± 18.30 ab
128	11.09± 2.80 k	5.74± 1.67 l	20.13± 0.35 a	0.15± 0.06 i	71.00± 0.12 d	104.69± 8.09 a	149.39± 2.85 a

盛花期后天数 Days after full flowering/d	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	水分含量 Moisture content/%	固酸比 Solid acid ratio	单果重 Single fruit weight/g
71	1.00	1.00	0	1.00	1.00	0	1.00
74	0.93	0.79	0.07	0.91	0.88	0.02	0.04
77	0.89	0.67	0.24	0.95	0.71	0.02	0.23
80	0.81	0.58	0.14	0.81	0.65	0.03	0.34
83	0.73	0.54	0.17	0.71	0.65	0.04	0.38
86	0.73	0.50	0.20	0.71	0.59	0.05	0.40
89	0.63	0.44	0.21	0.67	0.59	0.06	0.42
92	0.57	0.42	0.23	0.43	0.47	0.18	0.46
95	0.56	0.40	0.29	0.38	0.41	0.14	0.49
98	0.52	0.36	0.30	0.33	0.41	0.16	0.49
101	0.50	0.30	0.36	0.33	0.35	0.17	0.53
104	0.47	0.27	0.37	0.29	0.29	0.21	0.55
107	0.42	0.25	0.40	0.19	0.29	0.29	0.56
110	0.38	0.22	0.43	0.19	0.29	0.30	0.56
113	0.29	0.20	0.46	0.19	0.24	0.31	0.57
116	0.25	0.17	0.51	0.14	0.24	0.38	0.69
119	0.25	0.14	0.60	0.05	0.24	0.63	0.72
122	0.18	0.11	0.72	0.09	0.24	0.61	0.80
125	0.12	0.05	0.81	0.09	0.06	0.66	0.93
128	0	0	1.00	0	1.00	1.00	1.00

Study on the characteristics of different maturity of apricot plum Flavor Queen fruit

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成熟度 Maturity	日期 Date(month-day)	盛花期后天数 Days after full flowering/d
成熟度Ⅰ Maturity Ⅰ	6月15日—6月21日	71~77
成熟度Ⅱ Maturity Ⅱ	6月24日—7月3日	80~89
成熟度Ⅲ Maturity Ⅲ	7月6日—7月18日	92~104
成熟度Ⅳ Maturity Ⅳ	7月21日—8月5日	107~122
成熟度Ⅴ Maturity Ⅴ	8月8日—8月11日	125~128

成熟度 Maturity	转黄率 Yellowing rate	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	固酸比 Solid acid ratio	单果重 Single fruit weight/g	水分含量 Moisture content/%
成熟度Ⅰ Maturity Ⅰ	完全绿色 Completely green	>34.70	>23.64	<12.44	>0.89	<15.35	<72.52	>85.67
成熟度Ⅱ Maturity Ⅱ	转黄率<30% Yellowing rate<30%	27.81~ 33.71	15.36~ 18.51	12.81~13.34	0.67~ 0.78	16.66~ 20.29	81.34~ 84.32	80.00~ 82.00
成熟度Ⅲ Maturity Ⅲ	转黄率30%~<50% Yellowing rate from 30%-<50%	23.46~ 25.91	11.76~ 14.99	13.56~14.73	0.37~ 0.48	37.29~ 40.61	85.66~ 88.87	76.00~ 78.00
成熟度Ⅳ Maturity Ⅳ	转黄率50%~80% Yellowing rate from 50%-80%	16.03~ 22.11	8.10~ 11.11	15.03~18.05	0.22~ 0.30	52.63~ 96.39	88.99~ 97.64	75.00~ 76.00
成熟度Ⅴ Maturity Ⅴ	转黄率>80% Yellowing rate>80%	<12.64	<6.28	>19.31	<0.22	>103.04	>103.43	<72.70

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