IAD values of apricot (Prunus armeniaca L.) at harvest in relation to fruit quality and sensory properties during cold storage and shelf life

Abstract

DA-meter enables quick and non-invasive determination of fruit ripeness in different types of fruit, including apricots. In order to examine the postharvest physiology of apricots, fruits were divided into five IAD categories (0.00; 0.01−0.40; 0.41−0.80; 0.81−1.20; and >1.20) and were analyzed in terms of the physicochemical and sensory properties at harvest, after 21 days of cold storage and after 3 days of shelf life. The specified IAD categories differed in terms of ethylene production, flesh firmness, skin colour, composition and sensory properties at harvest. After cold storage and shelf life, ethylene production and respiration patterns, sensory properties, colour and fruit composition were affected by the IAD value. Fruit assigned to the categories IAD 0.81−1.20 and IAD >1.20 categories maintained higher firmness compared with the remaining three groups. Carotenoid, phenol, fructose, sucrose, citric and succinic acid content were affected by the IAD value during storage. Apricots attained optimal properties for consumption in different postharvest periods, depending on their maturity stage. These findings suggest that IAD-based segregation can support apricot fruit management during storage and shelf life.