Storage Effects and Its Biochemistry Mechanisms of Different Package Treatments on Peach Fruits

doi:10.3321/j.issn:1000-7091.2003.z1.017

Abstract

Abstract: Different package treatments on peach f ruit s(Amygdalus persica cv.Okubao)were carried outfor invest ig ating their sto rage ef fects w hen sto red in low temperature.The result s show ed that compared withcont rol(non-package)and polyethy lene film(PE,w hite and g reen,0.03mm)package,polyvinyl chloride film(PVC,0.03mm)package treatment could keep hig her f ruit firmness and better flavor for a longer time,had lowerTSS content,brow ning degree,MDA content and PPO activity,but higher SOD activity.The to tal phenolicscontent and POD activity were also lower at earlier storage,but higher at later sto rage in packing fruit s thancont rol.It indicated that PVC package was favo rable for cold storage.

Key words: Peach, Package, Sto rage, Senescence, Brow ning

CLC Number:

S662.101

GUAN Jun-feng, DOU Shi-juan. Storage Effects and Its Biochemistry Mechanisms of Different Package Treatments on Peach Fruits[J]. ACTA AGRICULTURAE BOREALI-SINICA, doi: 10.3321/j.issn:1000-7091.2003.z1.017.

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