Effects of Various Controlled Atmosphere Treaments to the Quality of "Okubao" Peach Fruit during Cold Storage and Shelf-life

The effect of the static controlled atmosphere(CA) ,intermittent controlled atmosphere(ICA) and dynamic controlled atmosphere(DCA) on the quality of Okubao peach at 0℃ 70 d and subsequent shelf-life at 15℃ 3 d was investigated. The results showed that CA treatments significantly alleviated the harm to flesh tissue and chilling-sensitivity,delayed the chilling-induced increase of membrane permeability and reduced flesh browning, decreased the juice extraction rate,kept preferable firmness,flavor,colour,improved quality after cold storage in comparison with the control,but the soluble solid content of the fruit has not been affected obviously. The combination of 10% CO2 with 5% O 2 was recommended CA storage conditions for Okubao peach. Compared with the static CA storage,the DCA treatment significantly postponed the symptom of chilling injury appearing and lightened the degree of chilling injury of Okubao peach fruits and reduced flesh browning and maintained post-storage fruit quality at 0℃ 70 d and subsequent shelf-life at 15℃ 3 d.