Objective Effects stem removal on sucrose metabolism and quality of post-harvest prunes in near-freezing temperature storage were studied.

Method Pre-cooled ‘France’ Prune were divided into stem-removed and stem-retained groups and stored at (−1±0.5) ℃ for 120 d. Specimens were taken regularly to monitor soluble sugars content and sucrose metabolism-related enzyme activities in the fruit pulp as well as measure fruit firmness.

Result Retaining the stem attached to a prune significantly slowed the softening of the fruit. It also delayed the decline on total soluble solids (TSS), titratable acid (TA), ascorbic acid (AA), and soluble sugars contents in the pulp. The activities of acid invertase (AI), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS) were higher in the stem-attached fruits than the stem-removed counterparts. Ethylene release and respiratory intensity significantly correlated with the contents of fructose and glucose and the activities of sucrose metabolism-related enzymes of the prunes whether the stem was intact or being removed. The sugar metabolism process and conversion of sucrose to reducing sugars in the fruit in storage were allowed to remain active if the stem was not removed.

Conclusion Near-freezing storage of post-harvest prunes with stems attached could effectively postpone quality decline and maintain sucrose metabolism-related enzyme activities of the fruits.