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Studies on Browning during Storage of ZHONGHUASHOUTAO Peach Fruits

Zhao Yu-mei

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Abstract

ZHONGHUASHOUTAO peach fruits (Prunus persica L.) were used to investigate its post harvest physiology and technology of storage,temperature regulation and chemical and CA and MA were used to inhibited the flesh browning of peach.The results showed that:the process of fruit senescence was very fast and the peak of respiration and ethylene release showed up on the seventh day at room temperature after harvest. The flesh browning rate of peach treated by 1.6g·m-3 1-MCP(1-methylcyclopropene) is 13.3% in 50 days at 3℃, however, the CA and control were 33.3% and 70%, respectively. 1-MCP as a new gaseous inhibitor of ethylene action will be available for inhibiting the flesh browning of peach in the future.

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What this paper is about

ZHONGHUASHOUTAO peach fruits (Prunus persica L.) were used to investigate its post harvest physiology and technology of storage,temperature regulation and chemical and CA and MA were used to inhibited the flesh browning of peach.The results showed that:the process of fruit senescence was very fast and the peak of respiration and ethylene release showed up on the seventh day at room temperature after harvest. The flesh browning rate of peach treated by 1.6g·m-3 1-MCP(1-methylcyclopropene) is 13.3% in 50 days at 3℃, however, the CA and control were 33.3% and 70%, respectively. 1-MCP as a new gaseous inhibitor of ethylene action will be available for inhibiting the flesh browning of peach in the future.

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Available abstract

ZHONGHUASHOUTAO peach fruits (Prunus persica L.) were used to investigate its post harvest physiology and technology of storage,temperature regulation and chemical and CA and MA were used to inhibited the flesh browning of peach.The results showed that:the process of fruit senescence was very fast and the peak of respiration and ethylene release showed up on the seventh day at room temperature after harvest. The flesh browning rate of peach treated by 1.6g·m-3 1-MCP(1-methylcyclopropene) is 13.3% in 50 days at 3℃, however, the CA and control were 33.3% and 70%, respectively. 1-MCP as a new gaseous inhibitor of ethylene action will be available for inhibiting the flesh browning of peach in the future.

Key concepts: Browning, Flesh, Prunus, Ethylene, Horticulture, Postharvest, Respiration, Respiration rate

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