关键词: 水蜜桃, 成熟度, 低温贮藏, 冷害, 品质

Abstract:

【Objective】 This research investigated the effects of different harvested maturities on quality attributes and chilling injury of peach fruit (Prunus persica L. Batsch cv. Hujingmilu) in low temperature storage, and further explore the optimal harvested maturity, which is useful for guiding storage technique of soft peaches in south China. 【Method】 Changes in rotten rate, flesh firmness, total soluble solids (TSS), titratable acidity (TA) and ascorbic acid, respiration rate, relative leakage rate, browning index, superoxide dismutase (SOD) and peroxidase (POD) of ‘Hujingmilu’ peaches were investigated at 1℃ for 28 days. 【Result】 As compared to the fruits with 7-8 maturity-degree at 1℃, the fruits with 9 maturity-degree showed a stronger tolerance to cold stress, and kept better quality during low temperature storage periods. In addition, the fruits with 9 maturity-degree showed an increase in activities of SOD and POD, reducing accumulation of free radical and alleviating chilling injury. 【Conclusion】 Thus, 9 maturity-degree should be suggested as the best harvest maturity of juicy peaches in low temperature storage.

Key words: juicy peach, harvest maturity, cold storage, chilling injury, quality