Comparative Study on Quality Changes of Kuijin and Jinshui Apricot during Fruit Development Stage
Han Xueping
Wang Jinzheng
Xue Xiaomin
Abstract：The Kuijin and Jinshui Apricot varieties were bred by the Shandong Institute of Pomology.They were used to study the changes of fruit quality during fruit development stage.It was found that the content of soluble sugar was 13.07% in Kuijin at full ripening stage,which was slightly higher than that in Jinshui Apricot (12.09%).The VC content of Jinshui Apricot(14.5 mg/kg)was higher than that of Kuijin(12.9 mg/kg). Throughout the full ripening stage,the titratable acid content was the lowest.The dynamic observation on verti-cal and horizontal diameters at 7 stages showed that the fruit of Kuijin was larger than that of Jinshui Apricot at mature stage.The correlation analysis results showed that the content of soluble solids had significantly positive correlation with the soluble sugar content with the coefficients as 0.967 and 0.978 respectively in the two apricot varieties,but had negative correlation with the titratable acid content with the correlation coefficients as -0.628 and -0.690;and the correlation coefficients in Kuijin were larger than those of Jinshui Apricot.
Keywords：ApricotFruit qualityFruit developmentCorrelation
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：3( 70-72 )