Postharvest technologies for improving the quality of fresh apricot

Nutritionally apricot is a rich source of sugars fibers minerals and vitamins like thiamine riboflavin and niacin. Thus it has an important place in human nutrition and can be used as fresh dried or processed fruit. In addition fresh fruits have better taste and higher nutritional value. Hence there is always high demand for fresh fruits in the market. However fresh apricot fruits continue all metabolic processes and are susceptible to quality deterioration due to increase in enzymatic activities transpiration and respiration lead to a shorter shelf life. Therefore it is necessary to find out new strategies to minimize postharvest losses improve the overall quality attributes and also extend the postharvest life of fresh apricot fruits.