Effects of hypobaric and low temperature on storage quality of pluot fruit

Using pluot fruits as trial materials,the influence of hypobaric storage on fruit physiological and biochemical properties,the activity of peroxides(POD),superoxide dismutase(SOD)after harvest,the change of soluble solids content(SSC),titratable acid(TA) during storage were studied systematically under the temperature of(0±0.5)℃.The results indicated that through hypobaric storage,the pressure should be kept 20 kPa at the intermediate and early stage and kept 40 kPa at the middle and late stages,which inhibited the respiration and postponed the respiratory climacteric,meanwhile inhibited the activity of POD and kept the activity of SOD and slowed down the decrease of fruit firmness.The fruit firmness maintained higher at the intermediate and early stage of the hypobaric storage compared with control.The decrease of soluble solids content and titratable acid was inhibited effectively.The rotting rate was reduced and the shelf life was prolonged 20 days.The results indicated that the effect of pluot's fresh keeping was the best when the pressure was 20 kPa at the intermediary and preceding stage and 40 kPa in the middle and later periods under the low temperature environment.