Effect Of Preservative Treatment Cooling Methods And Ice Temperature On Quality Of Okubao Peach After Harvest

Low temperature can inhibit each component in the chemical reaction and enzymatic reaction, thus extending the fruits of the storage period, But the peach fruit at low temperature prone to chilling injury symptoms lead to the decline of peach fruit quality, how to reduce low-temperature storage of peach chilling injury occurred maintain its good quality as peach fruit cold storage is one of the important issues.This research studied the influence of different preservative (CaCl2,1-MCP, and preservation of mat), cooling methods (rapid cooling, slow cooling) and storage temperature (0℃and freezing) on the Okubo peach postharvest physiology and biochemistry, flavor, quality deterioration. The conclusions as follow:1,CaCl2,1-MCP and fresh mat inhibited the peach respiration, ethylene production and increase juice yield, of which 1-MCP treatment also delayed the respiratory and ethylene peak 7 days; CaCl2 and 1-MCP treatment increased the peach fruit firmness and soluble solids content; fresh mat treatments can maintain the titratable acid content the best; calcium,1-MCP and inhibited the fresh peach mat PPO, LOX activity decreased MDA content and membrane permeability.2,In the early stage of peach storage, rapid cooling can keep respiration rate, ethylene production lower and high hardness, the activity of enzymes such as PPO, PE, PE, CX,LOX are effective inhibited; Slow cooling, as the high temperature in the early stage, respiration, ethylene and various enzymes activity higer than the rapid cooling, but when the temperature dropped to set temperature, those indicators remain relatively stable which is better than rapid cooling.3,Compared with the 1℃, storage under freezing(-0.5℃) keep much lower fruit respiration and ethylene production, inhibited the activity of enzymes such as PPO, PE, PE, CX, LOX more obvious and maintaining the firmness of the fruit. But the cold can easily cause the occurrence of chilling injury, and slow cooling reduces the incidence of chilling injury.4,Okubo peach fruit mainly contains palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid five fatty acids. CaCl2,1-MCP and integrated approach to inhibit the preservative PPO, LOX activity, thus enhancing the content of linoleic acid and oleic acid content of late stage, reduce the linolenic acid and palmitic acid content, easing the browning of fruit. 5. compared with different treatment and different storage temperatures and cooling methods when the combined method, the most appropriate storage methods for Okubo Peach was be found:Treat by 1.5% CaCl2,and 1.0μL/L of 1-MCP, storage and adding keep fresh pad,then pre-cooling a day at 8℃, even down to the ice temperature (-0.5℃) in 3 days could Storage 60 days or more and the good fruit rate more than 80%.