Effects of Three Preservatives on Storage Quality of "Yuxihongmi" Peach

As a typical varieties,the peach of yuxihongmi is chosen initially by Henan University of Science and Technology.The effects on storage quality of peach at 23℃～25℃(room temperature)and 4℃(low temperature)were studied by using three preservatives.The appearance of peach quality,the rate of good fruit,the firmness,the contents of total soluble solids,Vc and titratable acid were measured respectively.The results were as follows,the peach stored at lower temperature had 30 days or so at 4℃,this was longer than that of at room temperature;Under lower temperature conditions,the contents of total soluble solids,Vc and titratablen acid in peach fruit treated by preservatives were higher than that of the control,it showed that the effects on the storage quality of peach treated by SA(0.3%)and CaCl2(6%) was best.