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2003•Acta Agriculturae Boreali-SinicaRequires access

Storage Effects and Its Biochemistry Mechanisms of Different Package Treatments on Peach Fruits

Shijuan Dou

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Abstract

Different package treatments on peach fruits(Amygdalus persica cv. Okubao) were carried out for investigating their storage effects when stored in low temperature. The results showed that compared with control(non-package)and polyethylene film(PE, white and green,0.03mm)package, polyvinyl chloride film(PVC, 0.03mm)package treatment could keep higher fruit firmness and better flavor for a longer time,had lower TSS content,browning degree,MDA content and PPO activity,but higher SOD activity. The total phenolics content and POD activity were also lower at earlier storage, but higher at later storage in packing fruits than control. It indicated that PVC package was favorable for cold storage.

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What this paper is about

Different package treatments on peach fruits(Amygdalus persica cv. Okubao) were carried out for investigating their storage effects when stored in low temperature. The results showed that compared with control(non-package)and polyethylene film(PE, white and green,0.03mm)package, polyvinyl chloride film(PVC, 0.03mm)package treatment could keep higher fruit firmness and better flavor for a longer time,had lower TSS content,browning degree,MDA content and PPO activity,but higher SOD activity. The total phenolics content and POD activity were also lower at earlier storage, but higher at later storage in packing fruits than control. It indicated that PVC package was favorable for cold storage.

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Available abstract

Different package treatments on peach fruits(Amygdalus persica cv. Okubao) were carried out for investigating their storage effects when stored in low temperature. The results showed that compared with control(non-package)and polyethylene film(PE, white and green,0.03mm)package, polyvinyl chloride film(PVC, 0.03mm)package treatment could keep higher fruit firmness and better flavor for a longer time,had lower TSS content,browning degree,MDA content and PPO activity,but higher SOD activity. The total phenolics content and POD activity were also lower at earlier storage, but higher at later storage in packing fruits than control. It indicated that PVC package was favorable for cold storage.

Key concepts: Browning, Flavor, Food science, Point of delivery, Chemistry, Cold storage, Polyethylene, Polyvinyl chloride

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