文献类型： 外文期刊
作者： Bai, Chunmei 1 ; Zuo, Jinhua 2 ; Watkins, Christopher B. 6 ; Tao, Jiejie 2 ; Wang, Yunxiang 2 ; Jing, Zixia 5 ; Jiang, Yuanye 2 ; Sun, Haoyuan 4 ; Wu, Cai'e 1 ; Zheng, Yanyan 2 ;
作者机构： 1.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Jiangsu, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc, Inst Agrifood Proc & Nutr,Minist Agr & Rural Affai, Beijing 100097, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, State Key Lab Vegetable Biobreeding, Beijing 100097, Peoples R China
4.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing, Peoples R China
5.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Sch Food & Hlth, Beijing 100048, Peoples R China
6.Cornell Univ, Coll Agr & Life Sci, Sch Integrat Plant Sci, Hort Sect, Ithaca, NY 14853 USA
关键词： Prunus armeniaca L.; Storage; Texture; Sugars; Acids; Volatile flavor compounds
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）
ISSN： 0925-5214
年卷期： 2025 年 230 卷
页码：
收录情况： SCI
摘要： 'Chuan Zhi Hong' apricot fruit were used to study the effects of 5 mu mol m-2 s-1 white LED light on the storage quality of fruit kept at 20 degrees C. The treatment delayed ripening of the fruit, maintaining texture and inhibiting the loss of protopectin content and soluble pectin content during storage. Treated fruit also had lower ethylene production, higher alcohol dehydrogenase and lipoxygenase activities, and enhanced aroma. Fructose and sucrose accumulated in the treated fruit, while glucose and soluble solids content decreased. The treatment also resulted in a slower loss of malic acid, oxalic acid, citric acid, and ascorbic acid contents, and maintained malate dehydrogenase activity. The treatment also suppressed the increase in malic enzyme activity. During storage, 42 volatile compounds were detected in untreated and treated fruit, but the LED treatment increased the production of aroma compounds such as 1,4-dioxane, 3-methyl-3-buten-1-ol, and methyl octanoate, inhibited the generation of undesirable compounds like 2-butanone, ethanol (D), diallyl sulfide, and dimethyl disulfide. White LED light treatment can effectively maintain apricot quality during storage, preserve good flavor, and extend storage life.
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