Changes of Quality Indexes and Amylase Activity of Different Fleshy Types of Peach Fruits during Storage

Kou Dandan; Li Dongdong; Cao Hongbo; Wang Pengfei; Zhang Xueying; Chen Haijiang

doi:10.14083/j.issn.1001-4942.2025.02.012

Abstract：The soft solute type peach of'Xiahui 5',hard solute type peach of'Baojiahong'and hard type peach of'Baojiajun'were used as test materials in the experiment.The changes of fruit weight loss rate,firmness,respiration rate,contents of soluble sugar,total soluble solid(TSS)and starch,and amylase(AMS)activity during postharvest storage at 25 ℃ were studied.The results indicated that the fruit weight loss rate,firmness,respiration rate,contents of TSS,sucrose,glucose and starch,and AMS activity of'Xiahui 5'had significant differences from those of'Baojiajun'and'Baojiahong'on the sixth day of storage,and'Xiahui 5'arose the peak of respiration[153.76 mg/(kg·h)]on the second day of storage,so it had shorter storage period.The fruit weight loss rate and respiration rate of'Baojiahong'were significantly lower than that of'Xiahui5'and'Baojiajun',while the firmness and starch content of'Baojiajun'were significantly higher than those in the other two varieties.The AMS activity in the three types of peach fruits showed the trend of de-creasing first and then increasing and later decreasing again.Correlation analysis demonstrated that there were negative correlation between fruit weight loss rate and starch content and positive correlation between firmness and starch content among different types of peach fruits,among which the significantly positive correlation(r=0.83,0.85)between firmness and starch content were observed in'Baojiahong'and'Baojiajun'.In short,the storage quality of'Baojiahong'was better than that of'Xiahui5'and'Baojiajun',and starch degrada-tion affected the storage quality of peach fruits.