Development of New Zealand Apricots for the Asian Market:Postharvest Behaviour of A Low Ethylene Selection
Jill Stanley1Christina Fullerton1Ross Marshall1Claire Scofield1Sok Leang Chheang2Jinquan Feng2Sara Jaegar2David Jin2Ka Yu Karrie Kam2Shane Olsson2Christina M Roigard2Allan Woolf2Jinsu Lee3
1. The New Zealand Institute for Plant&Food Research Ltd(PFR)2. PFR3. National Institute of Horticultural and Herbal Science
摘要：The New Zealand apricot industry has opportunities to expand exports to Asia.Current cultivars may not be sweet enough for Asian consumers because soluble solids concentrations are often low,around 10 to 13%,when fruit are harvested in a firm state to enable shipping.In addition,fruit develop chilling injuries from the cold storage regimes that are necessary to ensure fruit do not become over-soft before reaching consumers.The breeding programme at The New Zealand Institute for Plant & Food Research Ltd has focused on developing new cultivars with excellent storability and improved sweetness when fruit are firm.Several selections naturally produced very low ethylene during ripening,similar behaviour to that seen for suppressed-climacteric plums.One such selection,StB14/15,has been used as a model to understand the behaviour of these low-ethylene selections and to develop new protocols for storing and delivering high quality fruit to the Asian market.Fruit of ’CluthaGold’,a New Zealand industry standard,produced up to1000 nmol kg-1 h-1 ethylene during ripening at 20℃ after 2 weeks of cold storage at0℃.In contrast,StB14/15 fruit produced less than 3.6 nmol kg-1 h-1 during ripening after 3 weeks of cold storage at 0℃.Applying exogenous ethylene after removal.from cold storage increased ethylene production of ’CluthaGold’ fruit,but not of StB14/15 fruit.However,ethylene-treated fruit of both cultivars were softer than non-treated fruit after 2 days of shelf-life at 20℃.Fruit of ’CluthaGold’ held at20℃ straight from harvest were over-soft（5 N） within 6 days,whereas StB14/15 fruit reached eating firmness（20 N） after 20 days.To explore this further,’CluthaGold’ and StB14/15 fruit were subjected to different shelf-life/cold storage combinations.Changes in flesh firmness,fruit quality and development of chilling injury are currently being assessed.To understand consumers’ responses to apricot cultivars that are typically sweet when still firm,a small consumer trial was conducted with Chinese tourists visiting New Zealand.Preliminary results of these trials will be discussed with reference to possible new storage regimes in order to deliver high quality fruit of new cultivars to Asian consumers.
XVI International Symposium on Apricot Breeding and Culture and XV Chinese National Symposium on Plum and Apricot