Effects of Exogenous Ethylene Treatments on Quality of " Bayuecui" Peach Fruit in CA Storage

This experiment studied the effects exogenous ethylene different concentrations(10～20μl/L, 50～80μl/L) on the quality of Bayuecuipeach fruit during CA storage(9%～11% CO2+9%～11% O2)and then 3 days shelf-life at 20 ℃. The results showed that the treatments with exogenous ethylene could make peach fruit softening normally, however, the firmness peach fruit which were stored in controlled atmosphere without exogenous ethylene and in low temperature appeared harden, and lost the ability normal softening even at 20 ℃ at the late period storage. The treatments with exogenous ethylene promoted the increasing membrane permeability peach fruit during storage and shelf-life. Exogenous ethylene increased the total sugar content peach fruit in the late period storage, but did not affect the total sugar content obviously at 20 ℃ for 3 days. The treatments exogenous ethylene accelerated the decreasing titratable acids content in the middle stage storage, while slowed down the rapid decreasing titratable acid content during the shelf-life. The above results indicated that the effects exogenous ethylene on the quality peach fruit stored in controlled atmosphere manifested in the middle and late period storage. Considering the comprehensive effects different ethylene concentrations on all quality peach fruit, we believed the treatment with 50～80μl/L exogenous ethylene has better effection.