Studies Of Heat And Calcium Treatments On Physiological Reaction Postharvest Peach Fruits

Under 10±2℃ and 2±2 ℃, The peach fruits(Okuba and luhua 9) were used to research the changes of physiological action and quantity of peach with heat shock , calcium, heat and calcium ,The following results were obtained:With the heat shock, calcium, heat and calcium treatment, the changes of red color can be increased, firmness , the content of antioxidant ascorbic acid (ASA)and the acid content of the peach fruits were inhibited and retarded, rot and brown rate(index) were decreased, and the activity of lipoxygenases (LOX) of peach fruits were inhibited remarkably, which decreased the O2-production rate, accumulation of malondeldehyde (MDA) and the cell membrane electrolyte leakage,decreased H2O2 content during the storage and increased the free proline content,Calcium, heat and calcium treatment could increase the activity of superoxide dismutase (SOD), while heat treatment had no effect on the activity of superoxide dismutase (SOD); the heat shock, calcium, heat and calcium treatment had no effect on the content of total soluble solids (TSS) .Interaction between all kinds of treatments and low temperature had much more effect.