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This study evaluated the processing suitability of crabapple by investigating the correlation of changes in physiological and nutritional quality of 'Huang Taiping' with different storage period upon the quality indicator examined using a combination of analytical methods, including ion chromatography (IC), high-performance liquid chromatography (HPLC), and Fourier transform infrared spectroscopy (FTIR). Notable storage-related changes included significant color darkening and textural deterioration. Organic acid content decreased markedly, especially malic acid, which declined by 44.56%. Sugar levels exhibited divergent trends: sorbitol and sucrose decreased substantially by 28.53% and 67.93%, respectively, whereas fructose and glucose levels remained relatively stable. Total phenolic content followed a biphasic trend, peaking at 25 days with a 17.15% increase compared with fresh fruit, followed by a gradual decline. Antioxidant capacity increased concurrently with elevated polyphenol oxidase activity. Changes in pectin structure were also observed, including reduced yield and linearity of Na2CO3-soluble pectin (NSP), along with increased molecular weights of both NSP and CDTA-soluble pectin (CSP). FTIR analysis revealed significant branching alterations in the structures of water-soluble pectin (WSP) and NSP. Principal component analysis identified distinct quality clusters across storage period, with color parameters closely associated with phenolic compounds, sugars, organic acids, and pectin properties and structures. Firmness variations showed strong correlated with malic acid and CSP levels. Based on these dynamic storage characteristics of crabapple, processing recommendations were staged as follows: juice/jam production was optimal during the initial phase (0~2 days), preserved/fermented products were suitable for the mid-term phase (2~18 days), while fruit puree and functional extracts were recommended after 18 days of storage. These findings offer essential biochemical insights for improving raw material selection in the crabapple processing industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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