Abstract: The freshen time of Okuba and Yan Hong peaches storaged under the undulant low temperature have reached 60 days,and 80 days, respectively.During the period of storage,the content of soluble sugar increased and reducing sugar increased in an orderly way.Unusual accumulations did not appears. Total acid dissolved slowly, water-soluble pectins increased, but protopectin and firmness of fruit was degressive. Those three physical indexes followed linear correlation. The activity of pectase and pectinase keeped on, and the symptom of woodenness or fiberedness are not observed. The activity of peroxidase and polypenol oxidase increased slowly, and the lossing of polyphenol and browing of the flesh are lightened and prolonged. These two years experiment indicated that the action of the undulant temperature conquering the chilling injury of peach began from inner fruit. The effect on the postphysical and storage is not only a quantitative change but also a qualitative change.

Key words: Peach, Storage, Undulatory temperature

CLC Number: 

• S662.109