Abstract:

Effects of pre-cooling delay and different packaging treatments on firmness, soluble solid content (SSC), peel and pulp color, weight loss rate, rot rate and internal browning of “Bayuecui” peach fruits after 15-day storage at － 0.5 to 0 ℃ and subsequent 3-day shelf-life at 25 ℃ were investigated, respectively. The results showed that firmness and SSC of peach fruits in wrapping paper plus carton (X1) and net-cover plus gift box (X2) do not significantly change during low tenperature storage, non-packed peach fruits (X3) are easy to lose water, and the rot rate of peach fruits in X1 is clearly higher than that of peach fruits in X2 and non-packed peach fruits. During 3-day shelf-life, the peach fruits in X2 keep higher firmness (11.45 N) and SSC (9.99%) than those in X1, lower rot rate and water loss rate, their color is sufficient on the surface, and also the internal browning is slight. For the peach fruits subjected to pre-cooling after 6-h (compared with 12-h and 18-h) post-harvest storage, their firmnesses after 5-day storage at －0.5 to 0 ℃ subsequent 3-day shelf-life at 25 ℃ are both higher, but the rot tate and water loss rate are both lower, and their color is sufficient and light red on the surface without browning pit. Assessed generally, the peach fruit should be pre-cooled in 6 h after harvest and packaged with net-cover plus gift box during storage and transportation.

Key words: “Bayuecui&rdquo, peach, pre-cooling, package, storage and transportation, quality