Effects of cold-storage mode on post-harvest pectin contents and β-galactosidase activity of peach.

Studies were carried out on firmness,pectin contents and β-galactosidase activity of packaging and unpackaging treatment of 'Okubo' peaches under different storage modes which were A,stored at 8℃;B,first stored at 8℃ for 10 d,then stored at 0℃;C,stored at 0℃,respectively.The results showed that compared with unpackaging treatment of A or B,packaging treatment could restrain the lowering of firmness,the decrease of protopectin and the increase of water-soluble pectin contents and the rate of juice extracting,as well as the β-galactosidase activity;and compared with that of cold-storage period,fruits under treatment A or B showed a decrease of firmness and protopectin contents,a increase of water-soluble pectin contents,as well as the rate of juice extracting and β-galactosidase activity during shelf-storage period.At the same time,compared with treatment A and B,fruits under C manifested higher firmness and protopectin contents,lower rate of juice extracting and β-galactosidase activity.Moreover,the increase of firmness and protopectin contents,the decrease of water-soluble pectin contents and β-galactosidase activity were showed during shelf-storage period.But packaging treatment could alleviate the above.In conclusion,the packaging treatment of B i.e.peaches first stored at 8℃ for 10 d,then stored at 0℃ could not only restain lower content of water-soluble pectin,higher content of protopetin and rate of juice extracting,but also make the peaches ripen and soften normally.So it was suitable for 'Okubo' peach storage.