Effects of Different Temperature and Packaging on the Storage of Chick Peach
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Abstract:
The effects of three kinds of packaging materials associated with PVC, PE and NP on the changes of respiration, ethylene release, firmness, weight loss rate, good fruit rate, soluble solids, titratable acid and vitamin C of postharvest chick peach storaged at room temperature and low temperature (2±1 ℃) were investigated in this study. The results showed that low temperature and packaging of PVC, PE and NP could inhibit the respiration intensity of the fruit, reduce the release of ethylene, improve the rate of good fruit and maintain good storage quality. The effect of PVC combined with low temperature storage was the best, which delayed the time of respiration climacteric and the release time of ethylene peak for 4 days at the same time and reduced the respiration and ethylene release rate. After storage for 30ds, the content of soluble solids in Chick peach remained at 9.51%, titratable acid content was 0.23%, vitamin C content was 5.90 mg/100 g, fruit hardness was 8.20 kg/cm2, fruit weight loss rate was 3.10%, and good fruit rate was 84.50%.
