Pear PPO had a wide activity in the pH range from 4~8 .However in peach PPO varied from the pH range of 4.5~8.The occurrence of enzymatic browning was found to be prominent in the both fruits and findings showed that it could be minimized by blanching with 0.5%citric acid at 100℃ for 7 min.
2 500 times aqueous solution of 2.5% decamethrin was applied (at most twice) or 1250 times for twice (be limited to the South of China) during fruit-bearing stage, the last 15 days before picking peach, and the results from which indicated that the highest residual amount of decamethrin on peach was less than 0.05 mg/kg.
The honey peach(Prunus persica cv.Baihua)fruits treated with water,1 mg·mL~-1 polyvinylpyrrolidone(PVP),3 mg·mL~-1 PVP and 1 mg·mL~-1 PVP+10 mg·mL~-1 chitosan(CTS)for 7 min respectively were stored at(1.0±0.5)℃ to investigate the influence of PVP on the physiological changes,quality and enzyme activities of the fruits.
Cell wall materials(CWM) were prepared from honey peach(Yuhua 3) fruit at different maturity and extracted sequentially into four pectic polysaccharide fractions(CDTA-1,CDTA-2,Na_2CO_3-1 and Na_2CO_3-2),three hemicellulosic fractions(KOH-1,KOH-2 and KOH-3) and cellulose rich fraction(CWM-residue).
This paper studied the physiological and boichemical changes of Honey Peach during its atmosphere pressure cold storage,after subject to vacuum pressure treatment with 10~20 kPa and 20~30 kPa for various thime.