Studies On Postharvest Physiology And Storage Technology Of Honey Peach Fruits

In order to reseach postharvest physiology and storage technology of "Datuanmilu" and "Hujingmilu" honey peach which were regarded as the main breed of Shanghai, the suitable harvrst maturity and storing-temperature were screened, and several storage technology were researched too. In the paper, we made clear that the effectiveness of some storage technology were remarkably, and determinated optimum picking-maturity and storing-temperature.The main results are as follows:(1) At room-temperature (25℃), the respiration rate of eight tenth maturity fruit was lower; At the eight day, the TSS and Vc content of eight tenth maturity "Datuanmilu" honey peach could be kept in 16%-16.5% and 7-7.5 mg/100 g, which of "Hujingmili" honey peach could be kept in 16.5%-17% and 7.9-8.5 mg/100 g; it had higher SOD, POD, CAT activity and lower MDA content, whose physiology was very strong.(2) 2℃was the optimum cold-storage temperature of "Datuanmilu" honey peach, storing at 2℃could restrain the descend of titratable acidity, TSS and Vc content, to the thirtieth day, the titratable acidity could be kept in 0.128%-0.13%, and the weight loss was only 2.8%; reduced the respiration intensity remarkably, maintained the pulp fresh and lovely luster, restrained the activity of PG and CX; fruits were taken out and put them at room-temperature(25℃) for three days after storing twenty days, the shelf-quality was better, the happening of cold injury was lighter; 0℃was the optimum cold-storage temperature of "Hujingmiu" honey peach, to the thirtieth day, the weightlessness was only 3.91%, to the 21th day, we showed that the result was in accord with "Datuanmilu". In a word, the cold-sensibility to low-temperature of different variety honey peach was quite different.(3) Storing at temperature-programming could make Seven tenth and eight tenth maturity of "Hujingmilu" honey peach fruit soften naturally, slow down the happening of cold injury, restrained the accumulate of MDA; to the thirtieth day, the total sugar and Vc content of seven tenth and eight tenth maturity stored at temperature-programming was the 1.09 and 1.11 times,1.33 and 2.09 times of which stored at 0℃. In a word, the effectiveness of 8 tenth maturity fruit was best stored at temperature-programming.(4) Storing at low-temperature and Hypobaric could reduce the respiration sensity and defer the appearance of respiration peak of "Datuanmilu" honey peach; keep pulp better fresh and and lovely luster, and make it soften naturally; reduce MDA content remarkably, restrain O~2- production rate and H2O2 content, keep the integrity of epicyte better.(5) 500nl/L 1-MCP gas strength could make fruit after-mature naturally, restrain the including of TA, TSS, Vc and protein content remarkably, reduce MDA content during storage period, keep the integrity of epicyte better, the effectiveness of different gas strength treatment to Vc content is indistinctively.(6) 46℃hot-treatment for 30 min could restrain synthesis process of soluble protein remarkably, make the hot-stability protein content increased. Compared with CK, during cold storage and shelf, hot-air treatment could make fruit keep higher TSS and reducing sugar content, restrain the reducing of titratable acidity effectively, keep the unique flavors better.