Postharvest storage at near-freezing temperature maintained the quality and antioxidant properties of Prunus domestica L. cv. Ximei fruit

P. domestica fruit are highly perishable due to its intense metabolic activity. To increase the storage time while preserving the quality, the effects of postharvest storage at near-freezing temperature (NFTS) (−1 to −1.5 °C) on the physiological indexes and antioxidant enzyme activities of P. domestica fruit were investigated. The results showed that the weight loss rate (4.04 %), soluble solid content (1.08 %), color difference (18.27 %), respiration rate (23.90 %), anthocyanin content (41.13 %), malondialdehyde content (5.39 %), hydrogen peroxide content (13.32 %), and superoxide anion activity (13.97 %) of P. domestica fruit in the NFTS group were reduced, but the firmness (4.95 %), ascorbic acid content (31.71 %), total phenol content (2.54 %), and the activities of superoxide dismutase (SOD, 4.67 %), catalase (CAT, 168.92 %), ascorbate peroxidase (APX, 127.17 %), and peroxidase (POD, 34.54 %) were increased, compared with the room temperature (25 °C) group. Therefore, NFTS could effectively preserve the quality of harvested P. domestica fruit, improve the antioxidant properties, and delay the senescence. This study proposed that NFTS could be used as a promising storage technique to reduce postharvest oxidative stress.