Effects of Different Inner-Packages Treatments on the Quality of Juicy Peach Fruits during Simulated Transportation
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Abstract:
Mechanical damage is one of the main reasons for the decline of fruits and vegetables quality during transportation, while the inner-package is the key factor for quality of them during the process. In the experiment, the effects of cushioning materials and five inner-packages types on mechanical bruising of packaged peach fruits (the ‘baifeng’ cultivar) were investigated under the conditions of ambient temperature (23±1 ℃) and relative humidity of 70%~80%. In order to screen out the most suitable inner-package for peaches, different distances of express transportation was simulated according to the standard of highway transportation. The results indicated that the inner-package of EPE and film (P5) could retard the reduction of firmness, slow down the decrease of soluble solid content (TSS) and L* value, alleviate browning degree of juicy peach fruits, suppress the increase of weight loss and respiration rate, and remain the higher resistant enzymes activities of APX (ascorbate peroxidase), POD (peroxidase) and CAT (catalase). Moreover, PAL (phenylalanineammonialyase) activities were kept in a relatively low level. Considering the factors of the freshness, flavor and taste, the P5 inner-package exhibited the best capacity for vibration reduction and fresh-keeping of juicy peach fruits. In conclusion, the P5 package method was the most appropriate inner-package treatment for postharvest circulation of juicy peach fruits.
