Abstract: The effects of low temperature conditioning (LTC) on chilling injury and energy status in peach fruit were investigated. Peach fruit were pre-conditioned at 12 ℃ for 6 d and then stored at 0 ℃ for 30 d. Fruit browning index, firmness, extractable juice rate, the activities of mitochondria respiratory metabolism-related enzymes H+-ATPase, Ca2+-ATPase, succinic dehydrogenase (SDH) and cytochrome C oxidase (CCO), ATP, ADP and AMP contents, and energy charge were determined during storage at five-day intervals. The results indicated that LTC treatment effectively inhibited the decrease of H+-ATPase and Ca2+-ATPase activities, maintained higher activities of SDH and CCO and higher contents of ATP and ADP and energy charge, retarded the accumulation of malonaldehyde (MDA) and the increase in membrane permeability, delayed the decrease of extractable juice rate, and inhibited the increase of browning index. These results suggest that LTC treatment may maintain high energy status by regulating the activities of mitochondria respiratory metabolism-related enzymes, thereby delaying membrane lipid peroxidation and preventing the development of chilling injury of cold-stored peach fruit.

Key words: peach fruit, low temperature conditioning, chilling injury, energy status, mitochondria respiratory metabolism-related enzymes