Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature

Xiaobai apricot has high sugar content and unique flavor, which is deeply loved by consumers but difficult to store. To investigate effects of Near-freezing temperature (NFT) on shelf-life of Xiaobai apricots, dynamic changes of physiological index, sensory quality and flavor quality in Xiaobai apricots stored at room temperature, 10 °C, 4 °C and NFT, were measured by using HPLC and HS-SPME-GC-MS technology. NFT storage effectively inhibited the skin color change (L∗ value 65.08 to 61.52), weight loss (0–26.71%), decay rate (0–8%) and decline of total organic acid content (13.85 mg/g to 9.22 mg/g) of Xiaobai apricot by effectively inhibiting respiratory rate. According to PCA analysis, citric acid was an important factor to distinguish the NFT from other temperatures. Furthermore, the flavor of Xiaobai apricot decreased with the extension of storage time and the increase of storage temperature, but NFT temperature maintained high fruit quality and good edible quality during storage. According to the experimental results, NFT storage can effectively delay the quality deterioration and aroma loss of Xiaobai apricot, thus providing effective theoretical reference for long-term storage of Xiaobai apricot. • Different storage temperatures on the shelf life of Xiaobai apricot were compared. • Citric acid was an important factor to distinguish the NFT from other four temperatures. • NFT storage contributed to retain the total content of aroma substances in Xiaobai apricot.