2004•Food Science and Technology InternationalRequires access
Effects of temperature pre-treatment on the preservation of zhonghuashoutao peach fruit
Sixin Wang
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Abstract
Zhonghuashoutao peach fruits (Prunus persica L.) were stored at(0±1)℃ after a postharvest temperature pre-treatment at 35℃ for 48 hours. Results indicated that temperature pre-treatment at 35℃ could effectively delay the decreasing of the hardness, soluble solid content, and titratable acidity of zhonghuashoutao peach fruits during cold storage, and the fruit decay and flesh browning were also inhibited compared with the control.