以树上干杏为试材,根据表皮颜色将其分为4个成熟度,测定果实硬度、TSS、TA、色度、果胶、呼吸强度和PG活性,并进行相关性分析和主成分分析,研究不同成熟度杏果实的品质.结果表明:第Ⅲ成熟阶段的杏果实综合评价最佳,果实硬度、TSS和TA分别为2.17 kg/cm2、25.53%和1.15%,适于鲜食或加工;第Ⅱ成熟阶段的杏果实硬度高,呼吸强度和PG活性较低,建议确定为最佳采收期,适于贮运销售.%'Shushanggan' Apricot at different ripening stages were chosen as test material based on surface col-or. Flesh firmness, TSS, TA, chroma, pectin, respiration rate and the activity of PG were determined in order to analyse the quality of different samples. Correlation analysis and principal component analysis were also per-formed. Results showed that apricots at maturity Ⅲ had a best combined evaluation and they were suitable for fresh food and processing. The flesh firmness, TSS and TA was 2.17 kg/cm2, 25.35 % and 1.15%, respectively. Apricots at maturity Ⅱ had higher flesh firmness, and lower respiration rate as well as PG activity. So we argued that they could be used for storage and transportation.
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