Abstract: In this study, the effects of hot air and ethanol fumigation treatment applied separately or in combination on quality changes of Zhonghuashoutao, peach during cold storage and shelf life were investigated. The results showed that 4 hours of hot air in 48 ℃ combined with 300μL/L ethanol fumigation treatment exhibited better effects than the hot air treatment or ethanol treatment. It inhibited the flesh woolliness, and also slow down the decreasing of titratable acid, juice extraction rate and vitamin C content. This treatment also alleviated the increasing of electrical conductivity during storage, the cell membrane integrity and the softening ability. The combination treatment exhibited positive effect on storage quality and shelf life of the peach during cold storage.

Key words: Zhonghuashoutao, peach, storage quality, hot air, ethanol, combination treatment