EFFECT OF LOW-OXYGEN STRESS IN APRICOT AT DIFFERENT TEMPERATURES

''Reale d'Imola'' apricot fruit were kept in a 0.3% O-2 atmosphere and in air at 0 degrees C and 6 degrees C for 5, 12, 19, 25, and 37 days to investigate the changes in the volatile compounds in fruit tissue a nd released in the flow, in order to evaluate the fruit quality and ph ysiological disorders in low O-2 atmosphere storage. Low O-2 treatment significantly stimulated the accumulation of ethanol and acetaldehyde in the fruit, although their concentrations increased considerably wi th ripening of the control fruit. The effect was much more obvious at 6 degrees C. Acetaldehyde was obviously higher in the low O-2 atmosphe re than in air. Low O-2 treatment had no significant effect on methano l content. The contents of ethanol and acetaldehyde released in the no w also increased gradually in the low O-2 atmosphere as the storage pe riod was prolonged and were obviously higher than in the air control. Storing apricots in a low atmosphere had residual effects in keeping t heir flesh firm, Low O-2 treatment and temperature did not influence s oluble solids content, pH or titratable acidity, Physiological disorde rs, such as discoloration and browning, were found in the low O-2 atmo sphere, The damage appeared initially after 5 days of storage at 6 deg rees C and after 12 days of storage at 0 degrees C.