Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (20): 4310-4320.doi: 10.3864/j.issn.0578-1752.2013.20.014

• HORTICULTURE • Previous Articles     Next Articles

Changes of Qualities During the Fruit Late Development of ‘Golden Delicious’ Apple and Distinguishing Its Ripening Process

 WANG  Hai-Bo, LI  Lin-Guang, LIU  Jia-Fen, HE  Ping, LI  Hui-Feng, ZHANG  Yong, YANG  Jian-Ming   

  1. Shandong Institute of Pomology, Taian 271000, Shandong
  • Received:2012-12-06 Online:2013-10-15 Published:2013-07-25

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Abstract: 【Objective】 Critical time of fruit quality formation and distinguishing of ripening process of ‘Golden Delicious’ apple were studied, aiming to offer a theoretical basis for determining its proper harvest time and realizing its high-quality production.【Method】Basic fruit quality parameters, including fruit weight, total soluble solids (TSS), soluble sugars, titratable acid, sugar-acid ratio, vitamin C (Vc), flesh firmness were investigated using conventional methods. Volatile compounds were identified by static headspace and gas chromatography-mass spectrometry. Sugars and organic acids were quantified using high-performance liquid chromatography. 【Result】 During the late development of the cultivar, fruit weight, TSS, total sugars, sugar-acid ratio, volatile eaters and sugar constitutes increased, while titratable acid, Vc, flesh firmness and acid constitutes except malic acid decreased, and volatile alcohols, aldehydes and malic acid increased first and decreased afterwards, generally. Basic quality parameters changed steadily 168 days after full bloom (AFB) in disregard of the faster increase of TSS and decrase of flesh firmness from 182 to 189 d AFB. From 161 d AFB, acetate and butyrate esters began increase and C6 aldehydes began decrease rapidly. Alcohols increased rapidly from 161 to 168 d AFB and decreased rapidly after 168 d AFB. Sugar constitutes increased steadily after 168 d AFB. 161 d AFB was the time of malic acid from rising to falling. The results of principal component analysis of all the variables in this work indicated the stage change of tested parameters and ripening process.【Conclusion】Major change period of basic quality parameters and sugar constitutes was before 168dAFB, and major change period of esters, aldehydes, alcohols and malic acid was after 161d AFB. The period of late development of ‘Golden Delicious’ could be distinguished three stages: unripe (140-147 d AFB), early ripe (154-161 d AFB), and ripe (168-189 d AFB).

Key words: ‘Golden Delicious&rsquo, apple , late development of fruit , changes of qualities , distinguishing ripening process

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