Study On The Post Harvest Storage & Fresh And Quality Control Of Peach (cv.Okubao)

Peach fruit are more sensitive to low temperature stress conditiones during postharvest. Unsuitable low temperature or long-term storage induces the occurrence of some symptoms of chilling injury that deteriorate fruit quality. In this paper, we are using head space solid phase microextraction (HS-SPME) to focus on fruit volatile flavor compounds as the important quality factors. Gas chromatography (GC), combined with mass spectrum (MS) and high performance liquid chromatography (HPLC) analytic technique are adopted to research the aroma quality, sensory attributes, physiological and biochemical changes of peach fruit (Prunus persica (L.) Batsch. cv. Okubao) during storaged at Modified Atmosphere (MA), Controlled Atmosphere (CA) and CA added external ethylene intermittently treatment (CA+C2H4). The main conclusions are as follows.1. The optimum extraction condition of HS-SPME-GC for 'Okubao' peach fruit is 40°C of extracting temperature, 30 min of extracting time, and 0.3 g.mL^-1 of added sodium chloride. The stirring speed and head space volume must be strictly controlled to obtain good repetition of experiments.2. Application of HS-SPME-GC/MS for flavor analysis of 'Okubao' peach fruit shows that the main volatile flavor compounds are hexanal, trans-2-hexenal, benzaldehyde, linalool, |3-ionone, y-decalactone and 8-decalactone in 45 criticaled compounds. The result shows different change trends of VFC during different storage methods and periods. In brief, the content of hexanal and trans-2-hexenal decrease, but linalool and y-decalactone content increase gradually with the storage course, which compose the peachy aroma.3. Kinds and contents of sugars and organic acids were analyzed using HPLC during MA, CA and CA + C2H4 storage. The polysaccharide, glucose, fructose, trisaccharide, disaccharide and glucitol constitute total sugars, and D-(L) malic acid, quinic acid, citric acid, succinic acid, tartaric acid, acetic acid and propionic acid constitute total organic acids. Metabolism speed of sugar and organic acid are balanced by CA+C2H4 treatment. It hold the high level of sugar and organic acid contents in the late storage period which has good contributions to taste quality. The...