Abstract: The preservation effect of Fenghuang water peach picked from Zhangjiagang City, Nanjing Province, was investigated by using 2% calcium chloride (CaCl2), 0.3 g/L salicylic acid (SA) and 0.5 g/L gibberellic acid (GA3) under refrigerated condition. The results showed that each index in treated group was better than that in control group. SA treatment revealed more effective in maintaining soluble sugar content, slowing down respiratory rate than other treatments. CaCl2 treatment was better in keeping fruit firmness and total soluble solids, reducing membrane permeability and malonaldehyde (MDA) content and inhibiting the activity of polyphenol oxidese (PPO). In addition, Due to low cost, important roles in physiological and biochemical reaction in fruits, no environmental pollution and meeting the requirements of food safety policy, CaCl2 treatment is the best choice for chemical preservation of water peach.

Key words: Fenghuang water peach, salicylic acid (SA), calcium chloride (CaCl2), gibberellic acid (GA3), chemical preservation methods