Studies on Chilling Injury and Quality Deterioration of 'Okubao' Peach under Different Storage Temperature Strategies

In this paper,chilling injury and quality deterioration of 'Okubao'(Prunus persica (L.)Batsch cv.Okubao)peach fruit under different storage temperature strategies were studied.When stored at 5 ℃,peach fruit showed rapid increase of membrane permeability and juice extraction rate during the first 15 d and lost the ability to ripe during subsequent shelf-life at 20 ℃ for 3 d,which means severe chilling injury.Chilling injury in fruits stored at 0 ℃ occurred at 30 d,but the symptom did not show until the fruit was moved to 20 ℃ for 3 d.Precondition at 24 ℃ for 3 d before storage at 0 ℃ delayed the occurrence of chilling injury,but could not delay fruit softening and thus led to unacceptable quality.When placed at 8 ℃ for 9 d before stored at 0 ℃,membrane permeability and juice extraction were acceptable and maintained its fruit firmness,SSC and pH value,and could ripe and soften normally during shelf-life.The results indicated that cold training at 8 ℃ for 9 d was the best temperature strategy to prevent chilling injury and to keep quality of 'Okubao' peach fruit in 60 d of storage.