What methods are there to prevent chilling injury in stored peaches?

Peaches are climacteric fruits, with a respiratory peak and poor storage tolerance; at room temperature they can be stored for only a few days, and most cultivars can be stored at 0°C or below for only 15~30 days. After harvest, peach fruit enzyme activity and respiration are both very strong, so at room temperature the fruit easily softens and rots; low temperature, low oxygen and higher carbon dioxide can inhibit respiration and enzyme activity. At 0°C, using film bag packaging and controlled atmosphere storage, controlling 1%~2% oxygen and 3%~5% carbon dioxide, and applying an ethylene absorbent, the fruit can be stored for 2 months, but care must be taken to prevent the occurrence of chilling injury.

The freezing point of peaches is -1.2°C to -1.7°C. The fruit is more sensitive to low temperature than other fruits; sometimes chilling injury occurs at 7°C, and 3°C~4°C is the peak period for chilling injury. Below 0°C, chilling injury occurs less, but long-term storage below 0°C will also cause chilling injury. The symptoms of chilling injury are saccharification of the fruit (powdery deterioration or woody texture); some fruits show flesh hardening, browning of the flesh and vascular bundles, cracking of the peach pit, and a bitter taste or off-flavors.

Peach fruit easily loses water. During low-temperature storage, the relative humidity should be controlled between 90%~95% to prevent the fruit from losing water and shriveling; excessively high humidity will cause rot, and combining it with low-temperature and controlled atmosphere storage can extend the storage period of peaches.