Effects of Different Packaging Methods on the Quality of Fresh Red Apricots During Simulated Transportation and Storage After Transportation

Three packaging methods were applied to fresh red apricots: P1 (plastic basket), P2 (breathable foam box), and P3 (perforated corrugated carton). To evaluate the effects of different packaging methods on apricot quality during simulated transportation and subsequent cold storage, fruit quality parameters were measured at 0 h, after 48 h of simulated vibration, and on days 3, 6, and 9 of cold storage. The results showed that, compared with P2 and P3, P1 more effectively maintained fruit surface color and firmness, delayed declines in soluble solids content (SSC), titratable acidity (TA), ascorbic acid content, and moisture content, and reduced water loss and overall weight loss. P1 also suppressed the increase in respiration rate, enhanced peroxidase (POD) and catalase (CAT) activities, suppressed increases in polyphenol oxidase (PPO) activity and hydrogen peroxide (H2O2) accumulation, and reduced lipid peroxidation. Additionally, P1 alleviated damage to the cell wall, maintained the structural integrity of the pulp cell walls, and improved the percentage of sound fruit. Transmission electron microscopy (TEM) confirmed that P1 delayed the degradation of the pulp cell wall and maintained the structural integrity of fruit cells. In conclusion, P1 (plastic basket) was the optimal packaging method for maintaining postharvest quality of fresh apricots during simulated transportation and cold storage.