【摘 要】
：
Peach(Prunus persica L.)is a climacteric fruit displaying excellent organoleptic and nutraceutical properties.The fruit are characteristic by high perish ability,which deteriorates quickly at ambient
【机 构】
：
Laboratory of Postharvest Biology and Technology,Gansu Agricultural University,Lanzhou 730070,China
【出 处】
：
2015 International Conference on Fruit Quality Biology (第二届果
论文部分内容阅读
Peach(Prunus persica L.)is a climacteric fruit displaying excellent organoleptic and nutraceutical properties.The fruit are characteristic by high perish ability,which deteriorates quickly at ambient temperature due to their rapid ripening and senescence process.Malic acid is considered as a good alternative in the fruit processing industry because of its natural origin and preservative,antioxidant,flavoring and acidifying properties as well as their low cost.However,little information is available about the effect of postharvest malic acid treatment on volatile compounds and quality of peaches during storage.In the present study,the effects of malic acid treatment at 17mM were investigated on volatile compounds and quality of peaches(cv.Hakuho)during ambient(23±2℃,RH 50-60%)and cool storage(0±2℃,RH 80-90%).The volatile compounds of fruit were analyzed with SPME-GC-MS.Sixty-three and sixty-one kinds of volatile compounds were identified in fruit stored at ambient and cool.Among them,17characteristic identified compounds(CIC)were identified in both fruits stored at ambient and cool,including green note and fruity note compounds.The malic acid treatment significantly promoted the release of total volatile compounds of fruits during ambient storage.However,malic acid treatment restrained the release of green note CIC,and delayed the release of fruity note CIC,except for ethyl acetate and benzaldehyde during cool storage.Compared with the control,malic acid treatment obviously maintained firmness,total soluble solids(TSS),titratable acidity(TA)and TSS/TA,improved Vc content of fruit during ambient and low temperature storage.It is suggested that postharvest malic acid treatments delayed the decline of green note compounds and the risen of fruity note compounds of peach.The chemical could delay the ripening of fruit and keep the quality of peach during storage.
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