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Effect of Ca Treatment and Different Cooling Methods on Physiology of Okubo Peach after Harvest

Zhu Ben-zhong

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Abstract

This paper was designed to research the effect of Ca treatment on physiology of okubo peach fruit after harvest at rapidly or slowly two different cooling methods. The results showed that, the Ca treatment inhibited the respiration intensity of peach fruit, reduced the release rate of ethylene, delayed the decline of peach fruit firmness, the content of the soluble solids and titratable acidity and the quality of fruit, and the effect of rapidly cooling was better.

About this research paper

What this paper is about

This paper was designed to research the effect of Ca treatment on physiology of okubo peach fruit after harvest at rapidly or slowly two different cooling methods. The results showed that, the Ca treatment inhibited the respiration intensity of peach fruit, reduced the release rate of ethylene, delayed the decline of peach fruit firmness, the content of the soluble solids and titratable acidity and the quality of fruit, and the effect of rapidly cooling was better.

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Available abstract

This paper was designed to research the effect of Ca treatment on physiology of okubo peach fruit after harvest at rapidly or slowly two different cooling methods. The results showed that, the Ca treatment inhibited the respiration intensity of peach fruit, reduced the release rate of ethylene, delayed the decline of peach fruit firmness, the content of the soluble solids and titratable acidity and the quality of fruit, and the effect of rapidly cooling was better.

Key concepts: Titratable acid, Respiration, Ethylene, Horticulture, Respiration rate, Chemistry, Plant physiology, Botany

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