Abstract:To explore the effect of low voltage electrostatic field（LVEF）and ice temperature (IT) on the fresh-keeping quality of peach, the changes of appearance, sensory, nutritional quality and associated enzyme activity of peach fruit from 0 to 15 days under four different storage conditions were investigated: low temperature（LT） storage (8±0.5℃), low temperature + low voltage electrostatic field storage (8±0.5℃, 150V), ice temperature storage (-0.5±0.5℃) and ice temperature + low voltage electrostatic field storage (-0.5±0.5℃, 150V). The results showed that the maintenance ability of different treatments on appearance quality, sensory quality and nutritional quality of fruit was LT < LT+LVEF < IT < IT+LVEF, indicating that LVEF combined with ice temperature treatment had the best preservation quality of peach fruit. On day 15, the activities of PG, PME, β-gal and LOX enzymes related to fruit softening, ripening and senescence in IT+LVEF group were the lowest, while the activities of SOD and POD enzymes were the highest. In addition, the correlation analysis of each index showed that the overall correlation between the fresh-keeping quality and related enzyme activity of peach was the weakest under the condition of low voltage electrostatic field and ice temperature. In summary, as a physical preservation method, low-voltage electrostatic field (150V) and ice temperature (-0.5±0.5℃) treatment can effectively inhibit the quality deterioration during storage and extend the shelf life of peaches.
