Storage of apricot 'Hacıhaliloglu' under modified atmosphere and cold storage conditions
Apricot 'Hacıhaliloğlu' at two different maturity periods was used in this study. This study was carried out at cold storage of 0-1°C and relative humidity of 90-95% in Fruitage Research Institute laboratories. The effects of two different maturity periods, three different packaging materials (A, B and C from different brands), and two different packaging sizes (500 and 4000 g) were examined in the present study. Changes in physical, chemical and sensory properties of the apricots were examined, including tenderness, the amount of dried material, acidity, pH, color, loss of weight, taste, and shelf life of apricots during storage. Samples of the normal maturity period in larger size packages were able to be analyzed only up to 10 weeks due to spoilage; therefore, statistical analysis of these samples was done by using the data for 10 weeks. The other treatments at different maturity and in different packages were analyzed using data collected up to 13 weeks. Changes in quality and taste were not apparent for all treatments up to week 7. Differences in loss of weight of apricots were not significant for packages B and C. Use of packaging A showed 2.5% loss of weight between the first and last weeks of the study. The amount of dried material, acidity, and texture of the samples decreased, whereas the pH of the samples increased. The early harvested samples were found to be of better quality than the samples harvested at the normal maturity period. The quality of samples was found to be better in packages A and B, whereas treatment C was found to be better for taste criteria. The results for taste and quality of treatments showed that small packages were found to be better than larger packages.
Öztürk, B., Sarıtepe, Y., Öztürk, K., Didin, M. and Konak, R. (2018). Storage of apricot 'Hacıhaliloglu' under modified atmosphere and cold storage conditions. Acta Hortic. 1214, 151-158
fresh apricot, package, cold storage, shelf life