Effects of H2O2 Atomizing Fumigation on Storage Quality and Physiological Characteristics of Small White Apricot

Abstract

In order to screen the appropriate concentration of hydrogen peroxide (H2O2) fumigation, and provide the theoretical and scientific basis for the preservation of small white apricot during production, Kuqa fresh apricot was used as the test material, and the apricot was fumigated with 1%, 3%, 5% and 7% hydrogen peroxide (H2O2) for 5 min, and distilled water was used as the control (CK). The apricot was stored at 0 ℃. The storage period quality and physiological indexes were measured every 7 days. The results showed that the storage quality of small white apricot was maintained by different concentrations of H2O2 fumigation. Compared with control (CK) and other treatments, the 3% H2O2 fumigation group delayed the browning of small white apricot fruit, and the incidence was reduced by 8% compared with CK group on the 42 day of storage. The respiratory peak was delayed for 7 days, which inhibited the decline rate of fruit hardness and reduced the permeability of fruit cell membrane. The contents of soluble solids and titratable acids in fruits were 25% and 38% higher than those in CK group at the end of storage. 3% H2O2 fumigation treatment group, compared with other treatment groups and control group,the contents of malondialdehyde (MDA) and polyphenol oxidase (PPO) were effectively inhibited, and the activity of peroxidase (POD) and catalase (CAT) were increased. The surface of some fruits was browning after 5% and 7% H2O2 fumigation, which affected the quality of small white apricot. 3% H2O2 atomized fumigation group is more helpful to maintain the quality and flavor of small white apricot during storage, which has a good application prospect in preservative preservation of small white apricot.

Keywords

• small white apricot
• h2o2
• low temperature
• storage quality
• physiological indexes