Effects of Post-harvest Ethanol Treatment on Quality Parameters of "Okuba" and "Lvhua 9" Peaches during Storage

Abstract

Abstract: The mid ripening species "Okuba" and late ripening species "Lvhua 9" were treated with ethanol at the concentrations of 0,1,2 ml/kg peach to study changes of quality at different temperatures (10±1℃and 0±1℃) respectively. Results showed that ethanol treatments are good for maintaining high firmness and suitable titratable acid of two specific varieties peach at two differentt emperatures.T he1 m l/kgt reatmentsi ncreased" Lvhua9 "t itratable acid significantlyd uringt hes helf-life aftert he storage at 0±1℃. Ethanol treatments improved "Lvhua 9" fruit color. The 2 ml/kg treatments increased "Lvhua 9" surface brightness, improved red turning and reduced background color. Ethanol treatments also increase its soluble solids content at 10±1℃ storage. 1 and 2 ml/kg treatments both reduced rot rates and browning in two peaches cultivar. Sensory evaluation indicated that 1 ml/kg treatments retain preferable fruit flavor of the two peaches cultivar.

Key words: peach, ethanol, quality, storage

ZHU Hai-Xia, HAN Tao, LI Li-Ping. Effects of Post-harvest Ethanol Treatment on Quality Parameters of "Okuba" and "Lvhua 9" Peaches during Storage[J]. FOOD SCIENCE, 2007, 28(10): 540-545.

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Effects of Post-harvest Ethanol Treatment on Quality Parameters of "Okuba" and "Lvhua 9" Peaches during Storage

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