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DA-meter enables quick and non-invasive determination of fruit ripeness in different types of fruit, including apricots. In order to examine the postharvest physiology of apricots, fruits were divided into five  IAD  categories (0.00; 0.01−0.40; 0.41−0.80; 0.81−1.20; and &gt;1.20) and were analyzed in terms of the physicochemical and sensory properties at harvest, after 21 days of cold storage and after 3 days of shelf life. The specified  IAD  categories differed in terms of ethylene production, flesh firmness, skin colour, composition and sensory properties at harvest. After cold storage and shelf life, ethylene production and respiration patterns, sensory properties, colour and fruit composition were affected by the  IAD  value. Fruit assigned to the categories  IAD  0.81−1.20 and  IAD  &gt;1.20 categories maintained higher firmness compared with the remaining three groups. Carotenoid, phenol, fructose, sucrose, citric and succinic acid content were affected by the  IAD  value during storage. Apricots attained optimal properties for consumption in different postharvest periods, depending on their maturity stage. These findings suggest that  IAD -based segregation can support apricot fruit management during storage and shelf life.

new zealand journal of crop and horticultural science

I                  AD  values of apricot ( Prunus armeniaca  L.) at harvest in relation to fruit quality and sensory properties during cold storage and shelf life