Effect of oligochitosan on storage qualities of apricot fruit

The Saimaiti apricot fruit (Prunusar meniaca L) were treated by vacuum infiltration of 0.25%, 0.50% and 1.00% oligochitosan solution (molecular weight:5000u) , respectively, and stored at 4℃, 90%～95%RH.The storage qualities of apricot fruit were evaluated during storage.Results showed that the 0.50%oligochitosan treatment was the most effective.Firmness and the chlorophyll content of the apricot fruit were efficiently maintained and declining in titratable acidity, ascorbic acid were all effectively inhibited, but increase of total soluble solids was retarded.Weight loss, respiration rate and decay incidence of the apricot fruit were significantly reduced by the oligochitosan treatment during storage.The storage qualities of apricot fruit were efficiently maintained by the treatment of 0.50% oligochitosan during storage.