|Table of Contents|

Texture Characteristics and Quality Changes of Long-short Branch Red Fuji Apple During Ice Temperature Storage

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年07
Page:
104-109
Research Field:
Publishing date:

Info

Title:
Texture Characteristics and Quality Changes of Long-short Branch Red Fuji Apple During Ice Temperature Storage
Author(s):
ZHAO Yingli; WANG Liang; ZHANG Wei; ZHANG Xiaoyu; CHEN Huiyan
(College of Food Science and Engineering,Shanxi Agricultural University,Taiyuan，Shanxi 030031)
Keywords:
Red Fuji apple; long branch; short branch; texture characteristics; quality
PACS:
-
DOI:
10.11937/bfyy.20202282
Abstract:
‘2001 Fuji’ (long branch Red Fuji) and ‘Jin-18 short branch Fuji’(short branch Red Fuji) apple were used as test material.The texture characteristics,color and antioxidants of two Red Fuji varieties under ice temperature storage were dertermined and analyzed,the changes of sensory and nutritional quality of two Red Fuji varieties were studied,in order to provide a reference for storage and quality analysis of Red Fuji apple.The results showed that comparing the texture characteristics of two varieties,long branch Red Fuji had higher brittleness and hardness of pulp,short branch Red Fuji had higher hardness of peel and higher content of pulp fiber index.In the aspect of color，short branch Red Fuji had lower color angle and higher anthocyanin content.In the aspect of antioxidant components,the content of flavonoids in peel,the content of total phenols in pulp of short branch Red Fuji was higher;the content of total phenols in peel of long branch Red Fuji was higher.In the later stage of storage,the fruit quality of the two varieties decreased rapidly,respectively,the content of anthocyanin and flavonoid in the peel of short branch Red Fuji decreased significantly;brittleness and hardness of the pulp of long branch Red Fuji was decreased rapidly,and the content of total phenol and flavonoid in the peel decreased significantly.

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Last Update: 2021-06-28