Changes in Physiological Indicators of Anjiang Dahuang Apricot Fruits at Different Maturities

In order to explore the suitable maturity for harvesting Anjiang Dahuang apricot under low-temperature storage conditions, according to the yellowing rate, the fruit was divided into maturity I,maturity Ⅱ and maturity Ⅲ,stored at（4±1）℃ and measure changes in relevant indicators every 5 days. The results indicated that, there was no significant difference in various indicators of apricot fruits, pits, and kernels among maturity levels I, Ⅱ, and Ⅲ.The storage period showed maturity I（over 20 days）＞Maturity Ⅱ（20 days）＞Maturity Ⅲ（18 days）. The hardness, total acid content, and cellulase activity of fruits at different maturity levels gradually decreased with the extension of storage time, the membrane permeability and total sugar content gradually increased, the content of polyphenol oxidase, soluble solids, and galacturonic acid showed a trend of first increasing and then decreasing. The cell wall, crude fibers, and peroxidase showed a trend of first decreasing and then increasing.There were significant differences in total acid, soluble solid content, cell wall, plasma membrane permeability, and crude fiber dynamics among different maturity levels throughout the entire process. The sugar and acid ratios of maturity Ⅱ and Ⅲ were high, at 1.022 and 1.245, respectively. Maturity Ⅱ was significantly positively correlated with peroxidase, membrane permeability, and cell wall, and negatively correlated with pectinase. The multiple linear regression equation had a very high fitting degree of 1.00. In summary, under low temperature storage at（4±1） ℃, the storage period of Anjiang Dahuang apricot fruit with maturity Ⅱ was 20 days, and sweet taste, the sugar to acid ratio was 1.022, among the 12 physiological indicators, six of them were relatively stable and suitable as storage and harvesting standards.