Studies On Postharvest Physiology And Storage Technology Of Zhonghuashoutao Peach At Different Storage Conditions

"ZHONGHUASHOUTAO" peach (prunus persica L.) fruits which are famous and excellent late ripe peach were applied to investigate their physiological changes throughout storage period. The picked season of Zhonghuashoutao Peach was concentrated at the middle and last ten days of September every year. For this reason, the supply and demand contradiction of market was very serious. Therefore it would help Zhonghuashoutao Peach industry to realize sustainable development to settle the storage problem well. And it would turn the local resource advantage into the economic advantage.In this study, the effects of different storing environment on qualitative and physiological attributes of zhonghuashoutao peach were investigated. The parameters were studied, including firmness, TSS, TA, total reducing sugar, Vitamin C, PPO, POD, CAT etc. The physiological mechanism of soften and senescence was discussed, which provided theoretical bases for the storage of zhonghuashoutao peach.1. The freezing point of zhonghuashoutao peach was -1.9℃, Peaches would be injured by frozen under this temperature. so the best store temperature was -1～0℃.2. The results showed that the peach as a climacteric fruit had obviously peak of restiration rate. The first respiratory peak was on 10th day in room temperature storage and the second respiratory peak was appeared on 16th. After two days of the respiratory peak, rotting begins and it seems that the storage seems no meaning. While the respiratory peak was on 42th day in MA storage. After ten days of the respiratory peak, rotting begins and it seems that the storage seems no meaning.3. In whole storage time, PPO increased slowly, POD, CAT showed climacteric changes. They increased in the formal and decreased in the latter.4. MA storage is suitable for zhonghuashoutao peach. The firmness, TSS, TA and VC was delayed in the suitable gas conduction. It significantly decreased the rotten rate of peach.5. The flesh of "Zhonghuashoutao" peaches fruit would brown quickly after harvest. Senescence resulted in flesh browning "Zhonghuashoutao" peach fruits. Effected by senescence, the disease resistance and storage ability of the peaches decreased throughout the storage period. The metabolism of oxygen radicals of peaches was disordered. The contents of hydroperoxides (HOO) were accumulated. The activities of PPO of peaches increased. Membrane lipid peroxidized severely. Cell organelle and vacuole of flesh in peaches were disintegrated. The actions of PPO resulted in flesh browning of peach fruits. The principal...