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<p>This study assessed the effects of cultivar, storage temperature (0 °C, 4 °C, and 20–22 °C), and storage duration (0, 15, 30, and 45&#xa0;days) on physico-chemical quality of apple fruits. The objective was to identify suitable cultivar and storage conditions for maintaining fruit quality during storage. Results showed that ‘Jeromine’ performed better than ‘Redlum Gala’ under all storage conditions. After 45&#xa0;days at 0 °C, ‘Jeromine’ maintained higher firmness (63.10 N), fruit weight (106.50 g), and total phenols (486.98 mg GAE/100 g), along with lower physiological weight loss (18.32%), compared to ‘Redlum Gala’. In contrast, fruits stored at room temperature showed greater quality deterioration, with higher PLW (35.43%) and lower firmness (21.60 N). Total soluble solids and sugars increased initially during storage, while titratable acidity, ascorbic acid, anthocyanin content, total phenols, and antioxidant activity declined over time. PCA and correlation analysis revealed a&#xa0;strong positive association among phenols, antioxidant activity, firmness, and ascorbic acid, while PLW showed a&#xa0;negative association with most quality attributes. Overall, storage at 0 °C effectively preserved fruit quality by reducing metabolic losses. ‘Jeromine’ proved more suitable for extended storage due to its superior retention of physico-chemical and biochemical attributes.</p>

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Influence of Storage Temperature and Duration On Quality Attributes of Apple Cultivars: A Comparative Study of ‘Jeromine’ and ‘Redlum Gala’

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Kripal Chand,
  • Pramod Verma,
  • Naveen Chand Sharma,
  • Abhimanyu Thakur

摘要

This study assessed the effects of cultivar, storage temperature (0 °C, 4 °C, and 20–22 °C), and storage duration (0, 15, 30, and 45 days) on physico-chemical quality of apple fruits. The objective was to identify suitable cultivar and storage conditions for maintaining fruit quality during storage. Results showed that ‘Jeromine’ performed better than ‘Redlum Gala’ under all storage conditions. After 45 days at 0 °C, ‘Jeromine’ maintained higher firmness (63.10 N), fruit weight (106.50 g), and total phenols (486.98 mg GAE/100 g), along with lower physiological weight loss (18.32%), compared to ‘Redlum Gala’. In contrast, fruits stored at room temperature showed greater quality deterioration, with higher PLW (35.43%) and lower firmness (21.60 N). Total soluble solids and sugars increased initially during storage, while titratable acidity, ascorbic acid, anthocyanin content, total phenols, and antioxidant activity declined over time. PCA and correlation analysis revealed a strong positive association among phenols, antioxidant activity, firmness, and ascorbic acid, while PLW showed a negative association with most quality attributes. Overall, storage at 0 °C effectively preserved fruit quality by reducing metabolic losses. ‘Jeromine’ proved more suitable for extended storage due to its superior retention of physico-chemical and biochemical attributes.