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.

Key words: Juicy peach, Methyl jasmonate, Volatile flavor, Low-O₂, High-O₂, CI

CLC Number: 

• S662.109.3