Abstract: Juicy Peach fruits were exposed to air,2% O2,100%O2,1.0nmol/L Methyl Jasmonate (pressure infiltrated 82 kpa for 5 min),or both MJ and pure O2(Mixture) in treating duration of 2,4,8 days respectively.Fruits were kept at 2℃ in air for 24 days after treatments.Production of alcohol,esters and other volatile compounds was measured prior to and on 8,16,24 days of storage.Accumulations of ethanol,acetal dehyde and ethyl acetate were all inhibited following MIX-treatment.Compared analysis of three duration treatments showed that the longer of treatment applied,the more effective was correspond in peach fruit.Continuaw stress with lower O2 silenced ethylene productivity till the end of storage.MJ treatment alone allowed ethylene increase earlier and was not able to keep long of flavorable quality.However,the fruits from the MIX-treatment and pure O2 contained much lower content of fermentation products associated with off flavors compared with those from pretreatment in 2% O2.Both pure O2 and 2% O2 pretreatments suppressed the respiration rate of peach fruit,but the later did that forever and the former was able to resume.Thus suggesting that keeping flavor of Juicy peach fruits depends on the re ripening ability during and post-storage.
吕昌文, 程瑞平, 郭郢, 齐灵, 李喜宏, 陈丽. 茉莉酮酸脂与高氧处理对冷藏水蜜桃的风味影响[J]. 华北农学报, 1999, 14(4): 137-141. doi: 10.3321/j.issn:1000-7091.1999.04.026.
Lü Changwen, Cheng Ruiping, Guo Ying, Qi Ling, Li Xihong, Chen Li. Pretreatments with Jasmonate and High O2 Promoting Flavorable Quality of Juicy Peach Fruits During Cold Storage[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1999, 14(4): 137-141. doi: 10.3321/j.issn:1000-7091.1999.04.026.