Study On The Relationship Between Chilling Injury And Energy Metabolism In Peach Fruit

In this paper, freshly harvested peach fruit(Xiahui5) were stored at10,5,0℃to investigate the relationship between chilling injury and energy status, and low temperature conditioning (LTC) treatment on chilling injury and energy metabolism in order to explore the effects of energy metabolism on chilling injury. The result showed as follows1. Peaches stored at10℃can normally post-ripe and no chilling injury while the temperature of chilling injury were0℃and5℃, respectively5℃treatment was the most sensitive one and chilling injury happened more serious. Peaches stored at10℃maintained a high leve of energy. And5℃had lower contents of ATP, ADP and energy charge, the loss of energy level was severity, and the browning index was higher than0℃, while peaches stored at0℃had higher contents of ATP, ADP and energy charge. These results suggest that there’s a close relationship between the chilling injury and a decrease in the energy level. The activities of H+-ATPase, Ca2+-ATPase, SDH and CCO decreased during the cold storage, which could affect the synthesis of energy, as the result of energy loss of the cell. The activities of mitochondria respiratory metabolism-related enzymes stored at5℃peaches decreased quickly and the development of chilling injury was severity.2. LTC treatment effectively inhibited the decrease of H+-ATPase and Ca2+-ATPase activities, maintained higher activities of SDH and CCO and higher contents of ATP, ADP and energy charge, retarded the accumulation of malonaldehyde (MDA) and the increase in membrane permeability, delayed the decrease of extractable juice rate, and inhibited the increase of browning index. These results suggest that LTC treatment may maintain high energy status by regulating the activities of mitochondria respiratory metabolism-related enzymes, thereby delaying membrane lipid peroxidation and preventing the development of chilling injury of cold-stored peach fruit.