Abstract:

The early ripe variety ‘Zaohuangmi’ was used to study the effect of storage temperature on postharvest physiology and qualities of fruit during storage at different temperature (25℃, 20℃, 15℃, 10℃, 5℃). The results showed that low temperature (10℃, 5℃) inhibited the respiration rate and ethylene production rate, and delayed the appearance of respiration peak and ethylene peak. At lower temperature fruit firmness was delayed, and then the storage period was prolonged. Storage temperature had little effect on soluble solid content(SSC). The fruit showed chilling injury on the 19th day and couldn’t get post-maturation regularly at 5℃. It could delay maturation and finish post-maturation regularly at 10℃.