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Chilling injury of peach fruit during storage

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Peach belongs to respiratory jump type fruit, which has respiratory peak and poor storage tolerance. It can only be stored for a few days at room temperature, and most varieties can only be stored for 15 days under 0 ℃. The enzyme activity and respiration of postharvest peach fruit are very strong, so the fruit is easy to become soft, rotten at room temperature, low temperature, low oxygen, high carbon dioxide can inhibit beard effect and enzyme activity. Under the condition of 0 ℃, the film bag is used for controlled atmosphere storage, 1% oxygen and 3% carbon dioxide are controlled, and ethylene absorber is applied, which can be stored for 2 months, but attention should be paid.

Peach belongs to respiratory jump type fruit, which has respiratory peak and poor storage tolerance. It can only be stored for a few days at room temperature, and most varieties can only be stored for 15 days under 0 ℃. The enzyme activity and respiration of postharvest peach fruit are very strong, so the fruit is easy to become soft, rotten at room temperature, low temperature, low oxygen, high carbon dioxide can inhibit beard effect and enzyme activity. Under the condition of 0 ℃, the film bag is used for controlled atmosphere storage, 1% 2% oxygen and 3% 5% carbon dioxide are controlled, and ethylene absorbent is applied, which can be stored for 2 months, but attention should be paid to prevent the occurrence of cold injury.

The freezing temperature of peach ranges from minus 1.2℃ to minus 1.7℃. The fruit is more sensitive to low temperature than other fruits. Sometimes chilling injury occurs at 7 ℃, and chilling injury occurs at 3 ℃ ~ 4 ℃. On the contrary, chilling injury occurs less when it is below 0 ℃, but chilling injury occurs when it is below 0 ℃ for a long time. The symptoms of chilling injury are saccharification (powdery deterioration or wood dregs). Some fruits are characterized by hardening of pulp, browning of pulp and vascular bundles, cracking of peach stone, bitter taste or peculiar smell.

Peach fruit is easy to lose water, and when stored at low temperature, the relative humidity is controlled between 90% and 95%, in order to prevent fruit from water loss and shrinkage, too high humidity will cause rot, and the combination of low temperature and controlled atmosphere storage can prolong the storage life of peach.

 
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