Research on the Change of ‘Hanfu’ Apple Fruit Anatomic Structure and Quality During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Research on the Change of ‘Hanfu’ Apple Fruit Anatomic Structure and Quality During Storage

Author(s):: LIU Guo-cheng; MA Huai-yu; LV De-guo; QIN Si-jun; DU Guo-dong; WANG Hao; College of Horticulture，Shenyang Agricultural University，Shenyang，Liaoning 110866

Abstract:: ‘Hanfu’ apple，‘Dongguang’ apple and ‘Fuji’ apple were used as material to study fruit anatomic structure and correlative physiological reaction during the period of storage.The results showed that compared with ‘Dongguang’ apple and ‘Fuji’ apple，the change of ‘Hanfu’ fruit hardness was relative small which was 14 kg/cm2 or so during the period of storage，fruit surface cuticle was rather thick，and pericarp cells with more layars was relative small，arranged closely.The variance of fruit cells was relative small with the extending of storage time.All those indexes indicated that ‘Hanfu’ apple had better storability.Fruit hardness，soluble sugar content and starch content of three apple cultivars displayed the trend of decrease during the period of storage.The organic acid content of ‘Hanfu’ apple and ‘Fuji’ apple had no obvious variance，while the organic acid content in ‘Dongguang’ apple decreased markedly.The ratio of sugar to acid in ‘Hanfu’ apple and ‘Fuji’ apple presented the tendency of decrease，which in ‘Dongguang’ apple had the reverse change tendency.In conclusion，‘Hanfu’ apple was a storable cultivar and the storage process had little effect on fruit quality.

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Last Update: 2014-08-28