Effect of Pressure Injury on the Quality during Storage Period in Apple

Fuji apples which were pressed in static pressures of 100,200,300,350,400 N and separately static pressure 10,40,90 min in every pressure,were defined the comprehensive damage factor and divided the apple with different crushing into mild,milder,moderate,heavier and severe five damage degree,and were stored 29 days in room temperature(22±1)℃. The research found that with the extension of storage time,the damage volume and browning degree of pressed apple increase,the firmness,moisture content and vitamin C decrease,and the soluble solids and titratable acid content show a trend of decrease-increase-decrease. The apples pressed in different pressures had different changes of quality in the same storage time. When apples were pressed in a larger pressure,the damage volume was bigger,the soluble solids were higher,the browning degree was more serious and the firmness,moisture content and vitamin C were less. The damage of different pressures had significant effects on apple in the browning degree,moisture content,firmness,soluble solids and vitamin C(p<0.05),but the effect was not obvious in the damage volume,titratable acid content.