Effects of Packaging and Ethylene Absorbent on Storage Quality of Okubo Peach

Studies were carried out on the effects of ethylene absorbent and packaging on the storage quality of 90% maturity okubo peach. Compared with no packaging treatment, packaging one could markedly restrained the decrease of firmness, the increase of TSS and the rate of juice extracting, delayed the occurrence of decay and browning. But it had no significant influence on the titratable acid content. Moreover, packaging treatment with ethylene absorbent had no adverse influence on normal ripening and softening, but had better effect on inhabiting decaying than the treatment without ethylene absorbent, though more serious browning in the former.