Abstract:
Fully ripe apricots (Iad < 0.1) were stored during 21 days at low temperature (1 ± 1°C) under different CO2/packaging treatments: non treated, stored non-packed after 24 hr in 100% CO2, stored packed in 100% CO2 and stored in commercial micro perforations (MAP) bags in which CO2 concentration reached up to 7%. Obtained results were compared with fruits harvested in commercial ripening stage (Iad 0.4–0.8), cold-stored for 21 days and subjected to 3 and 8 days of shelf life. Lower ethylene production and respiration rate, higher total soluble solids and sucrose and lower citric acid content characterizing fully ripe fruits in comparison to fruits harvested as commercially ripe even after prolonged postharvest ripening were noted as advantages of fully ripe fruits. Packaging in MAP bags seems to be the promising alternative for marketing of fresh apricots. Browning is the main quality deficiency which deserves further attention.
Novelty impact statement
Possibilities for distribution of apricots harvested as fully ripe fruit through the cold chain as alternative to distribution of commercially ripe apricots was investigated. Lower ethylene production and respiration rate, higher total soluble solids and sucrose and lower citric acid content were noted as advantages of fully ripe fruits delivered to consumers. Tissue browning, which depends on CO2 concentration in apricot packaging units, was noted as the main problem limiting possibilities for distribution of fully ripe apricots.
