Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots

Fresh apricots have high nutritional value and demand. Determination of the appropriate maturity is vital for fruit storage. The effects of harvest maturity on chilling injury and storage quality were investigated in this study. Xinjiang Saimaiti apricots were used as the material; the fruit was picked at three different maturity classes, maturity class I (colored area < 50%), maturity class II (colored area 50–80%), and maturity class III (colored area > 80%) according to yellow conversion rate, and stored at 0°C and 90–95% RH. Chilling injury incidence, chilling index, and the physiological indicators were evaluated. The results showed that the incidence, index of chilling injury, and firmness in apricots of maturity class I were highest than other two groups, but maturity class I apricots did not ripe. Although the incidence and index of chilling injury in maturity class III were relatively low, fruit firmness decreased rapidly. The incidence and index of chilling injury of apricots in maturity class II were lower than those of fruits at maturity class I, whereas fruit firmness, soluble solid content, ascorbic acid level, and extractable juice quantity relatively were well-maintained. Therefore, maturity class II was considered the appropriate maturity stage at harvest for storage