Abstract
We studied effects of high temperatures (33, 35, 38 or 43°C) for 2 days on changes of quality and physiology of 'Okuba' peach fruit after cold storage (2 ± 1°C, 4 weeks). The results showed that appropriate heat shock treatments could alleviate chilling injury by decreasing browning of fruits, prompting red-change of skins, having little effect on soluble solid content and titrable acid content, but decreasing the hardness of the fruits. Heat shock treatments stimulated metabolism of fruit during the first week of cold storage. The results showed that respiration rates, ethylene production and activities of peroxidase and polyphenol oxidase of fruits were higher than those of controls, but gradually became lower than that of controls during subsequent cold storage and shelf life. The cell membrane permeability and content of free proline of fruits increased during heat shock treatment and maintained a higher level than that of controls during most of the cold storage and shelf life.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
