ArticleFoods (Basel, Switzerland)2026
Effects of Different Packaging Methods on the Quality of Fresh Red Apricots During Simulated Transportation and Storage After Transportation.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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 (H
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