Effects Of SA And Calcium Treatments On Physiology And Quality Of Postharvest Peach

Okuba and Lvhuajiuhao peaches which were dominative varieties in Beijing were the materials of this experiment. The thesis studied the effect of quality and physiological changes of two kinds of peaches which had treated with 0.1 g/L SA, 20%Ca and 0.1 g/L SA+ 20% Ca during 10±2℃ and 2±2℃ temperature storage, and analyzed the regulating mechanism of physiological change on postharvest peach fruit which treated with SA and Ca.The results showed that SA,Ca and SA+Ca treatments not only lightened the decay and rotten rate of peaches ,but delayed the declines of firmness and content of Vc and they were benefit to peach fruit appearance ,soluble solid and content of titric acid. In same storage condition, the physiological responses of two varieties of peaches to each treatment were similar, but the change of Lvhuajiuhao peaches was smaller than Okuba. Each treatment obviously controled the respiration , production of ethylene and LOX activity ,and increased the POD and SOD activity, decreased the accumulation of 02" and MDA. Ca and SA+Ca treatment increased CAT activity and decreased the accumulation of H202 but SA treatment.The result of this experiment showed that Ca,SA and SA+Ca treatment lightened the chilling injury of peach during storage. So they lengthened the storage time of peaches.