查看文章

Apricot fruit (cv. San Castrese) picked at commercial harvest (14° Brix) were dropped from different heights (5, 10, 20, and 30 cm) onto a flat hard and smooth surface and impact injury was evaluated visually on the skin for 3–4 days at room temperature. The flesh under the impact area turned brown after 3 days in the fruit dropped from 30 cm, but no symptoms were observed on the peel. Ethylene started to rise after 12 h; even sound area on the opposite side produced more ethylene 6 h later. The effect of temperature at the impact time and after the impact was studied. Fruit were impacted at 18 °C and then placed at 4 °C or kept at 18 °C, or dropped at 4 °C and then kept at 4 °C or moved to 18 °C. Ethylene production was greatly affected by low temperature. Ethylene increased more in fruit which were impacted at 4 °C and moved to 18 °C, than in fruit which were kept continuously at 18 °C. Respiration was affected …