Effects of 1-MCP Treatment and Prestorage on Postharvest Physiology and Quality of Shenzhou Honey Peach

In order to maintain better quality of Shenzhou honey peach during cold storage and to extend the storage time,after 1-MCP(1.0 μL/L) and prestorage(8 ℃ for 5 d before switching to 0 ℃) treatments,postharvest Shenzhou honey peach fruits were evaluated for fruit respiration,ethylene production and quality characteristics during cold storage at 0 ℃. The results showed that the 1-MCP treatment suppressed respiration rate and ethylene production rate of peach fruits,delayed the occurrence of the respiratory climacteric,inhibited fruit softening and the increase of total soluble solid content,and decreased the browning index and decay index. The prestorage treatment promoted the fruits to enter into the senescent stage,but this together with 1-MCP treatment remarkably reduced the browning degree and total phenolic contents. Their combination prevented effectively the browning of honey peach fruits.