The effect of temperature from orchard to cold store on apricot quality, specific to areas far away from cold storage facilities

Temperature profiles of uncooled apricots and apricots force-air cooled (FAC) on site (at the farm) and transported in refrigerated trucks from Ladismith to Paarl, were recorded in separate consignments. These temperature profiles as well as field-heat removal (FHR) was simulated under laboratory conditions. The objective was to obtain typical temperature profiles for different cooling and transport methods and to quantify the effect of these temperature profiles, as well as FHR on apricot quality

The temperature profile of FAC and uncooled apricots transported from the production area (Ladismith) in refrigerated trucks, to the cooling/ loading facilities (Paarl area), were determined by data collection with loggers, from packing until the end of force-air cooling. Fruit pulp and air temperatures were recorded in three commercial pallets during each transport leg. These temperature profiles, as well as FHR were simulated under laboratory conditions to determine the effect on Charisma and Imperial apricot quality.

Pulp temperatures in FAC apricots were maintained during transport, and decreased by up to 0.2 °C in fruit loaded at 2.0 °C. Pulp temperatures were not reduced, but were maintained in uncooled apricots transported in refrigerated trucks from Ladismith to Paarl.

Generally, flesh firmness was similar in FAC apricots, and uncooled apricots transported cold, but were lower in apricots subjected to FHR. Internal disorders tended to be less in the FAC apricots compared to uncooled apricots. Apricots subjected to FHR developed more internal disorders than FAC and warm transported apricots.

Fruit quality data suggest that FAC on site and cold transport from Ladismith to Paarl may have a beneficial effect on apricot quality in terms less internal disorders, lower moisture loss and marginally firmer fruit compared to uncooled apricots transported in refrigerated trucks. FHR had a negative effect on flesh firmness and general quality compared to FAC and uncooled apricots. It is therefore recommended that apricots should be cooled as soon as possible after harvest, and if loading will take place far from the source that the apricots must be transported in refrigerated trucks. Because FHR had a detrimental effect on quality, fruit should not be partially cooled before transport. In most cases warm handled fruit had acceptable quality, albeit not as good as fruit cooled immediately after packing.