Due to the short shelf life of fresh apricots, special postharvest preservation techniques and practices are necessary to avoid significant economic losses. The purpose of the current study is to bring to light an approach that can be used to extend the storage life of apricot fruits treated with essential oils (EOs) (peppermint, thyme and carob EO) and examine the effects of two altitudes (1000 m and 1200 m) on the organic acid levels and respiration rate of apricot fruit during long-term storage. The results show that growing apricots at high altitudes increases the level of organic acids in the fruit, improving its quality and extending its postharvest life. Additionally, treating apricots with EOs postharvest slows down the respiration rate, reducing the consumption of organic acids during storage compared to the untreated fruit. The organic acid content was significantly higher in ‘Kabaaşi’ than in ‘Hacihaliloğlu’, and fruit harvested at 1200 m had significantly higher levels of organic acid than the fruit harvested at 1000 m. During storage, the highest organic acid content and the lowest respiration rate were observed in the fruit of both cultivars treated with peppermint, carob, and thyme oil, as compared to control fruit, respectively. To summarize, the use of EOs as postharvest treatment for apricot is recommended for maintaining the quality of the fruit during extended storage.

中文翻译：

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外源精油处理对不同海拔杏果实贮藏特性的影响

由于鲜杏的保质期较短，需要采取特殊的采后保鲜技术和做法，以避免重大经济损失。当前研究的目的是揭示一种可用于延长用精油 (EO)（薄荷、百里香和角豆树 EO）处理的杏子果实的储存寿命的方法，并检查两个海拔高度（1000 米）的影响。 1200 m）对杏果实长期贮藏过程中有机酸含量和呼吸速率的影响。结果表明，在高海拔地区种植杏子可以提高果实中的有机酸含量，从而提高其品质并延长其采后寿命。此外，与未经处理的水果相比，采后用环氧乙烷处理杏子会减慢呼吸速率，从而减少储存期间有机酸的消耗。'Kabaaşi' 的有机酸含量显着高于 'Hacihalilogğlu'，并且在 1200 m 处采收的果实有机酸含量明显高于在 1000 m 处采收的果实。在储存过程中，与对照果实相比，用薄荷油、角豆油和百里香油处理的两个品种的果实中分别观察到最高的有机酸含量和最低的呼吸速率。总而言之，建议使用 EO 作为杏采后处理，以在长期储存期间保持果实的质量。