Influence of calcium chloride and hot air treatments on cold storage quality of juicy peach
A juicy peach cultivar, Yanhong, was used to research the effects of calcium chloride (CaCl2), hot air (HA) and combination of CaCl2 and HA(CaCl2 + HA) treatments on the quality of cold stored peaches. The ethylene production , respiration rate, electrolyte leakage, soluble solids content, weight loss rate, and pH value of peach fruits were e-valuated during the cold storage and after shelf-life. CaCl2, HA or CaCl2 + HA treatment lowered the browning index and improved juice yield of juicy peach. CaCl2+HA treatment showed the best effect. Compared with the control, the respiration rate of peach fruits treated by HA treatment increased, and the weight loss rate decreased. The ethylene production, respiration rate, electrolyte leakage and weight loss rate of peach fruits treated by CaCl2 or CaCl2 +HA were decreased significantly than that of control after shelf-life( P<0. 05). CaCl2 +HA treatment was the best for cold storage of juicy peach.
NETL
NSTL
万方数据
维普
