The Effect of Harvest Maturity and Storage Temperature on Physiological Characteristics and Chemical Constituents of A Small Size Mume (Japanese Apricot) Fruit

Abstract

The physiological characteristics and chemical constituents of a small size mume fruit harvested at different maturities were determined during storage at 3, 15 and 30°C. 1) Weight loss was higher in the fruits harvested at earlier maturity and stored at higher temperature.2) The respiration rate of the fruits increased with rising of storage temperature, and the typical climacteric rise was observed at 30°C. At 15°C, the climacteric rise occurred showing markedly lower peak rate as compared with that at 30°C. Clear climacteric rise was not observed at 3°C. 3) Ethylene production increased after harvest and the rate was higher in the fruits harvested at advanced maturity and stored at higher temperature. 4) Early harvested fruits began yellowing of peel accompanied by degradation of chlorophyll after 2-4 days at 30°C whereas late harvested ones already showed beginning of yellowing at harvest. 5) The hardness of the fruits remarkably decreased during rising of the respiration rate or after the peak. 6) The citric acid content increased immediately after harvest then decreased, while malic acid steadily decreased. The changes were more pronounced at higher storage temperature. 7) Total amount of free amino acid increased markedly in early harvested fruits, but a little change was found in late harvested ones. 8) Contents of sugars decreased more rapidly when the fruits were harvested earlier and stored at higher temperatures. The change was conspicuous with glucose and sorbitol.