顶香(Flavortop)油桃采后生理及贮藏技术研究

Studies on postharvest physiology and technology of storage of nectarine (Flavortop)

顶香（Flavortop）油桃采后，在常温下硬度与可滴定酸线性下降，过氧化物酶活性在采后第5天最高（0.5815OD／min），乙烯释放量在第6天出现高峰（5．5024μL／kg／h），第7天果实即衰老。顶香油桃采后经抑霉唑350～600mg／L防腐处理后，装入0．04mmPVC袋内，同时放入乙烯与二氧化碳吸收剂，在0℃恒温下贮藏70d能很好地保持其原有的色、香、味及质地；贮藏90d，则有个别果实发生腐烂，但仍能基本上保持其风味与质地，有较高的商品价值。

The firmness and titratable acid of fruits of nectarine variety Flavortop declined linearityly at room temperature, especially for the firmness. The activity of POD was the highest at the fifth day (0.5815OD/min).the highest peak of ethylene production showed up on the sixth day(5.5024μL/kg/h),then completely ripened at the seventh day. The fruits of nectarine Flavortop being treated with Imazlil immediately after being harvested can be kept well for 70 days at 0℃ in PVC films with carbon dioxide and ethylene absorbent in it.