The Study On The Harvest Storage & Fresh And Quality Control Of Peach Cv. Okubao

Peach fruit are more sensitive to low temperature stress conditiones during postharvest. Unsuitable low temperature or long-term storage induces the occurrence of some symptoms of chilling injury that deteriorate fruit quality.In this paper;we are using physiological and biochemical changes of peach fruit(Prunus persica(L.) Batsch.cv.Okubao) during storaged at Modified Atmosphere(MA),Controlled Atmosphere(CA) and CA added external ethylene intermittently treatment(CA+C₂H₄)to study the sensory attributes and the physiological and biochemical changes.The main conclusions are as follows.1,After harvest,the trends of total sugar content of peach change is:It increase slowly in the earlier period after postharvest,and it reaches the higest level in 20 days,then falls quickly.At first beginning of storage,the sugar content of the treatment of CA+C₂H₄ is lower then other two treatment,but after 50d the sugar content of the treatment of CA+C₂H₄ is the highst,this treatment slow down the sugar metabolization speed efficiently.2,After 10d the MDA content of the fruits treated with CAand CA+C₂H₄ keep consistently,slow down the MDA accumulation speed of the peach fruit accordingly slow down the caducity speed of the fruit,and then keep the fruit fresh.The peak value of the SOD in the fruit treated with CA+C₂H₄ take the longest time,but the activity of the enzyme is higher then that wich treated with MA and CA,that means the ethylene makes the SOD activating accordingly decrease the chilling ingury efficiently.3,Got the best parameter of MA,CA to store Batsch.cv.Okubao.At the condition of temperature 1±1℃,MA,the fuit can be store for 30d,and that the fuit can ripe after take it out off the storage room.At 1±1℃,the treatment of 10%O₂+10%CO₂ CA can prolong the storage periodefficiently,after 50d the ruit keep fresh.4.Intermittent external ethylene treatments during CA storage(CA+CZH4), called"Quality awaken" technique,balance the metbolization of sugar and acide in the fruit,therefore keep the sugar and acide at high level at the end of storage period,it is good for taste of the fruit.Further more the activity of the PPO decrease therefore the color of the flesh of the fruit become brown more slowly.The activity of LOX and PAL increase therefore ovoid the fruit become harder,enhance the metabolization of the aroma matter and the transformation of the color metter,the aroma and the color become better,and then the fruit can ripe and become red as common at the and of the storage period.The problem of chilling ingury at the end of storage period de resolved,and the peach fruit keep the good quality.