Effects of Different Temperatures on Postharvest Physiology and Shelf Quality in China Southern Peaches

ObjectiveThis research has been conducted to study effects of different storage temperature on postharvest physiology and shelf quality of ‘hujingmilu’ peaches and exoplore the optimal storage temperature. Further theoretical guide for the development and application of storage technique of China southern soft peaches is to be provided. Method Changes in respiration rate,relative leakage rate,MDA content,firmness,total soluble solids (TSS),titratable acidity (TA) and ascorbic acid of ‘hujingmilu’ peaches were investigated at 25,5,2 and 0℃ . ResultThe results indicated that compared with 25℃ ,5℃ and 2℃ ,storage temperature at 0 ℃ could maintain contents of total soluble solids and titratable acidity,markedly reduce flesh firmness,inhibit the respiration rate,delay the time of respiration peak and alleviate membrane lipid peroxide without occurrence of chilling injury of peaches,while peach fruit flesh normally ripened and softened with no obvious deterioration during three days of shelf-life at room temperature after 28 d at 0℃ . Conclusion The experiment proved that optimal storage temperature of ‘hujingmilu’ peaches was 0℃ ,while the shelf-life at room temperature after storage of 28 d at 0℃ was 3 days.