|Table of Contents|

Effects of Temperature on Quality and Active Oxygen Metabolism of Aksu ‘Red Fuji’ Apple After Harvest

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2025年9
Page:
79-87
Research Field:
Publishing date:

Info

Title:
Effects of Temperature on Quality and Active Oxygen Metabolism of Aksu ‘Red Fuji’ Apple After Harvest
Author(s):
WANG Xiaohui1; LI Peipei2; DU Rong1; HOU Xujie1; LI Jie1; XIE Bing1
(1.School of Food Science and Engineering，Tarim University/Key Laboratory of Southern Xinjiang Characteristic Agricultural Products Deep Processing Corps,Alar，Xinjiang 843300;2.Qingdao Jimo District Emergency Management Bureau，Qingdao，Shandong 266200)
Keywords:
Aksu ‘Red Fuji’ apple; temperature; reactive oxygen species; quality
PACS:
S 661.1
DOI:
10.11937/bfyy.20244439
Abstract:
Taking Aksu ‘Red Fuji’ apples as the test material,the effects of temperature on apple quality and related antioxidant enzyme activities during storage were studied by using different temperatures (20±0.5)℃,(4±0.5)℃，(0±0.5)℃ treatments methods，in order to provide reference for apple quality control and storage technology development.The results showed that low temperature delayed the decline of hardness and weight loss，delayed the appearance of respiratory peak，and maintained the storage quality of apple fruits，among which 0 ℃ storage effect was the best.Treatment at 0 ℃ significantly increased superoxide dismutase，catalase，peroxidase，ascorbate peroxidase，and decreased the content of hydrogen peroxide and superoxide anion radical during storage of apple fruit. In addition，the decrease of total phenol content and the increase of malondialdehyde content were inhibited，and the integrity of cell membrane was maintained for a long time.In conclusion，temperature treatment was closely related to the maintenance of postharvest apple fruit quality and its regulation of reactive oxygen species metabolism.Low temperature could improve the reactive oxygen species metabolism of ‘Red Fuji’ apple fruits during cold storage and delay the decline of fruit quality.

References:

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Last Update: 2025-05-16