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Effect of CA Storage During Storage and Shelf Periad on Quality of ANQU Peach

Dapeng Li

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Abstract

Anqu' peach fruit showed typical climacteric after harvest at 20℃±1℃ The marked there were breakdown and browning in flesh, and poor flavor. Low temperature at 0℃±1℃resulted in decrease of respiratory rate and C2H4 production significantly, and retained good quality of fruits for a longer storage period. A desirable result was obtained in CA storage with 2%～5%O2+2%～5%CO2 at 0℃±1℃. After 70 days storage the breakdown rate in flesh of CA storage and control fruits were 0 2%and 75 4%respectively. Compared with control fruits, fruits with CA storage remained higher firmness?Vc and titratable acidity contents and prolonged shelf life.

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What this paper is about

Anqu' peach fruit showed typical climacteric after harvest at 20℃±1℃ The marked there were breakdown and browning in flesh, and poor flavor. Low temperature at 0℃±1℃resulted in decrease of respiratory rate and C2H4 production significantly, and retained good quality of fruits for a longer storage period. A desirable result was obtained in CA storage with 2%～5%O2+2%～5%CO2 at 0℃±1℃. After 70 days storage the breakdown rate in flesh of CA storage and control fruits were 0 2%and 75 4%respectively. Compared with control fruits, fruits with CA storage remained higher firmness?Vc and titratable acidity contents and prolonged shelf life.

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Available abstract

Anqu' peach fruit showed typical climacteric after harvest at 20℃±1℃ The marked there were breakdown and browning in flesh, and poor flavor. Low temperature at 0℃±1℃resulted in decrease of respiratory rate and C2H4 production significantly, and retained good quality of fruits for a longer storage period. A desirable result was obtained in CA storage with 2%～5%O2+2%～5%CO2 at 0℃±1℃. After 70 days storage the breakdown rate in flesh of CA storage and control fruits were 0 2%and 75 4%respectively. Compared with control fruits, fruits with CA storage remained higher firmness?Vc and titratable acidity contents and prolonged shelf life.

Key concepts: Titratable acid, Flesh, Browning, Shelf life, Climacteric, Flavor, Chemistry, Cold storage

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Effect of CA Storage During Storage and Shelf Periad on Quality of ANQU Peach — Research Paper | ScholarLens