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Hypothermia can inhibit each component between the chemical reaction and enzymatic reaction, which extend fruit storage period, but the peach fruit under low temperature conditions easily occur chilling injury symptoms leading to a decline in peach fruit quality of, and therefore how to slow the cryopreservation peach fruit cold harm the occurrence maintain good quality to become one of the peach fruit low temperature storage of the important issues. This experiment Okubo, research the different preservation agent (of CaCl2 (1-MCP, fresh pad), different cooling methods (rapid cooling, slow cooling) and different storage temperature (0 ℃ and ice temperature) Okubo Peach postharvest physiology and biochemistry, flavor, quality deterioration. conclusions are as follows: 1. CaCl2 ,1-MCP and preservation pad separate treatment inhibited the rise of the peach fruit respiration rate, ethylene production and juice, which 1-MCP treatment postponed Peach fruit respiration and ethylene production peak; CaCl2 and 1-MCP treatment well inhibit the decline of peach fruit firmness and soluble solids content; preservation pad processing effect is obvious; CaCl2 ,1-MCP and preservation of titratable acid content remains pad alone inhibited the peach fruit PPO of LOX activity reduces malondialdehyde (MDA) content and the permeability of the cell membrane. longer cooling time, the late aging fast, preservation time is limited. 2. rapid cooling in storage early respiratory strength lower ethylene production, high hardness, good inhibition of PPO, PE, PE, CX, LOX enzyme activity has also been poor but later, more serious chilling injury; 3-day short-term slow cooling early due to temperature. high, respiration, ethylene and various enzyme activities were higher than anxious to cool, but when the temperature drops to a set temperature, the indicators remain relatively stable to acute and cooling compared with 1 ℃ ice temperature (-0.5 ℃) storage under respiration rate, ethylene production lower, maintain firmness PPO, PE, PE, CX, LOX activity inhibition is more obvious short-term slow cooling to reduce the occurrence of cold injury, to extend storage period, and to maintain a good quality and flavor. Okubo peach fruit contains mainly palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, five kinds of fatty acids. CaCl2 ,1-MCP and preservation pad binding the short slow cooling process, inhibiting PPO, LOX activity, thereby enhancing the oleic acid content of linoleic acid content and late, reducing the content of linolenic acid, palmitic acid, and to delay the senescence of the fruit 5. through different processing, different way of storage temperature and cooling when combined, to draw to Okubo most suitable storage with 1.5% CaCl2: Okubo adopted after 1.0μL / L 1-MCP treatment, storage plus fresh pad after precooling down to 8 ° C uniform down to the ice temperature (-0.5 ℃) storage, the storage period of 60 days or more, the good fruit rate in more than 80% in three days.
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