Study On Control Of Chilling Injury Of Prunus Persica L.by Decompression Combined With1-MCP

Due to the bright color,good flavor and crisp flesh,“Prunus persica L.” is favored by consumers.However,it’s difficult for peach to stored at low temperature and chilling injury is extremely likely to occur,resulting in browning of the flesh,greatly reducing the quality of peaches,and shortening the storage period and shelf life,which restricts the development of industrial scale and leads to large economic losses to a large extent.This study used 1-MCP treatment,hypobaric storage and the combination treatment with hypobaric storage and1-MCP to increase the storage period and shelf life of peaches and the mechanisms of these treatments were elucidated from the points of physiological and biochemical effect and energy change.The research results are as follows:(1)1-MCP,decompression and decompression combined with 1-MCP treatment effectively delayed the browning of flesh,maintained the ability of fruit postharvest ripening and soften,and improved the storage quality.The best effect were showed by decompression combined with 1-MCP treatment.(2)The 1-MCP treatment,the hypobaric treatment and the hypobaric combined with1-MCP treatment can delay the emergence of peak respiration and ethylene release jump peak of the fruits,reduce the respiration intensity and ethylene release of the fruits,reduce the chilling damage of the fruits,and extend the storage period of the fruits.(3)Hypobaric combined with 1-MCP treatment during the period of storage effectively slow down the declining rate of total phenol content,inhibit the activity of PPO,improves the storage period and shelf life of the CAT enzyme activity,effectively inhibits the accumulation of active oxygen,reduces the decay rate of the fruit,increase the fruit quality.(4)Control has a rapid decline in ATP during storage.After hypobaric combined with1-MCP treatment,“Prunus persica L.” fruits can maintain high ATP,slow down the decline of respiratory enzymes,ensure the rate of energy generation,and provide energy for the fruits during storage and shelf life,decreasing the chilling injury,thus improving the storage and shelf life of the fruits.