Effect of Different Storage Temperature on Chilling Injury and Quality of the 'Okubao' Peach Fruit

The quality of'Okubao'peach fruit under four different storage temperatures was studied.The result showed that when the storage temperature was at 0 ℃,chilling injury occurred after 30 d,the juice extraction rate and the ability to ripe declined during subsequent shelf-life at 20 ℃ for 3 d.Precondition at 8 ℃ for 15 d before storage at 0 ℃ delayed the occurrence of chilling injury,but could significantly prompt fruit softening and lead to unacceptable quality.When the fruit was placed at 8 ℃ for 5 d before stored at 0 ℃,juice extraction rate were acceptable and maintained its fruit firmness and TSS.It could ripe soften normally during shelf-life.The results indicated that cold training at 8 ℃ for 5 d was the best treatment to prevent chilling injury and to keep quality of'Okubao'peach fruit.