Physicochemical Changes of Apple (Malus domestica) Fruit Cultivars as Influenced by Maturity Stages and Postharvest Management Practices

This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by stage of maturity and packaging types over storage period of three weeks. The research was designed to replicate practices by the producers and along the value chains and to assess the fruit quality under the conditions of the major markets in the region. All the measured physicochemical parameters significantly varied with the cultivars, maturity stage at harvest and packaging types. Higher firmness was recorded for the samples harvested about two weeks before the optimal maturity, usually practiced by significant number of producers to gain market advantage. Lower total soluble solids corresponded to the early harvested samples regardless of cultivars and packaging types. The firmness was observed decreasing over the storage periods whereas the total soluble solids increased, which is associated to improving sensorial quality for the early harvested cultivars as the soluble solids are mainly sugars. The early harvesting resulted in fruits of inferior desirability including extreme hardness, firmness and low total soluble solids that may have high sourness and less sweet taste. Awareness creation for the producers on the quality and advantages of harvesting their produces at optimal maturity and practicing good postharvest management is required.

本研究旨在探究三个苹果品种（apple cultivars）的果实理化特性（physicochemical properties）在为期三周的贮藏期内，受采收成熟度及包装类型影响的变化规律。本研究的实验设计复刻了生产者及全价值链的实际生产实践，并评估了该区域主要市场条件下的果实品质。所有被测理化参数均随品种、采收成熟度及包装类型发生显著变化。相较于最佳成熟度提前约两周采收的样品，其硬度更高——当前大量生产者常采用该采收时机以获取市场竞争优势。无论品种与包装类型如何，提前采收的样品总可溶性固形物（total soluble solids）含量均更低。贮藏过程中，果实硬度逐渐下降，而总可溶性固形物含量则逐步上升；这一变化与提前采收品种的感官品质提升相关，因总可溶性固形物主要成分为糖分。提前采收会导致果实品质不佳，表现为极度过硬、坚实度偏高且总可溶性固形物含量偏低，这可能带来口感偏酸、甜度不足的不良食用体验。因此，需面向生产者开展科普宣传，使其明晰最佳成熟度采收的果实品质与优势，并推广科学的采后管理实践。