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

In this paper , chilling injury and quality of‘okubao’(Prunus persica (L.)Batsch cv.Okubao) peach fruit under four kinds of different storage mode were studied. The results showed that when stored at 0 ℃, and chilling injury occurred at 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 not delay fruit softening and thus led to unacceptable quality. When placed at 8 ℃ for 5 d before stored at 0 ℃, juice extraction rate were acceptable and maintained its fruit firmness ,TSS ,and could ripe and soften normally during shelf-life. The results indicated that cold training at 8 ℃ for 5 d was the best temperature to prevent chilling injury and keep quality of‘okubao’peach fruit.