Objective: To evaluate the storability of yellow peach with different sugar content. Methods: The respiration intensity, ethylene release rate, soluble solid content and texture of the fruit stored at 0, 14, 21, 28, 35, (35+3) d were measured. Nuclear Magnetic Resonance (NMR) technique and proton magnetic resonance imaging (1H-MRI) were used to determine the content of free water (A2) and relaxation time (T2) to observe the changes of fruit stored at (2±0.5) ℃. Results: During storage and shelf, the decrease rate of firmness of pulp, flesh compactedness and chewiness was faster in low-sugar group, especially at the later stage of storage (14~35 d) and shelf-life, the water loss was larger, and the storage tolerance was poor; Fruit texture and storability of high and medium sugar groups were maintained well, and the water content of high and medium sugar groups was higher than that of low sugar group at the early stage of storage (0~21 d), but decreased slightly at the late stage of storage. Conclusion: 'Jinxiu' yellow peach with high sugar content can keep high free water content and quality during storage, and has good storability. 0~14 days is the high quality fresh preservation period, 21 days is safety preservation period, 28~35 days is the quality deterioration period, and the shelf life can reach 3 days.

Publication Date


First Page


Last Page





[1] 周慧娟,杜纪红,张夏南,等.UVC预处理对冷藏和货架期间‘锦香’黄桃挥发性物质组分及含量的影响[J].上海农业学报,2021,37(3):91-99.ZHOU H J,DU J H,ZHANG X N,et al.Effects of UVC pretreatment on composition and content of volatile substances of 'Jinxiang' yellow peach during cold storage and shelf-life[J].Acta Agriculturae Shanghai,2021,37(3):91-99.
[2] ABIDI W,CANTIN C M,JIMENEZ S,et al.Influence of antioxidant compounds,total sugars and genetic background on the chilling injury susceptibility of a non-melting peach(Prunus persica(L.)Batsch)progeny[J].Journal of the Science of Food and Agriculture,2015,95:351-358.
[3] ZHOU H J,ZHANG X N,SU M S,et al.Effects of ultraviolet-C pretreatment on sugar metabolism in yellow peaches during shelflife[J].HortScience,2020,55(4):416-423.
[4] LAUXMANN M A,BORSANI J,OSORIO S,et al.Deciphering the metabolic pathways influencing heat and cold responses during post-harvest physiology of peach fruit[J].Plant Cell and Environment,2013,37(3):1-16.
[5] 冯蕾.基于电子鼻及低场核磁共振的黄瓜与樱桃番茄新鲜度智能检测研究[D].苏州:江南大学,2019:11.FENG L.Research on freshness intelligent recognition of cucumbers and cherry tomatoes based on electronic nose and low-field nuclear magnetic resonance[D].Suzhou:Jiangnan University,2019:11.
[6] HERPPICH W B,HEROLD B,LINKE M,et al.Dynamic effects of temperature and water status on the texture of radish and carrots during postharvest[J].Acta Horticulturae,2003,604(2):647-649.
[7] 陈卫江,林向阳,阮榕生,等.核磁共振技术无损快速评价食品水分的研究[J].食品研究与开发,2006,27(4):125-127.CHEN W J,LIN X Y,RUAN R S,et al.Study on quickly and non-destructive estimate the moisture content of food[J].Food Research and Development,2006,27(4):125-127.
[8] 王胜威.基于低场核磁共振及电子舌对羊肉品质安全判别研究[D].贵州:贵州大学,2015:4-5.WANG S W.Study on quality and safety discrimination of mutton by low-field nuclear magnetic resonance and electronic tongue technology[D].Guizhou:Guizhou University,2015:4-5.
[9] ZHU D,L J,LIU H,et al.Sweet cherry softening accompanied with moisture migration and loss during low-temperature storage[J].Journal of the Science of Food and Agriculture,2018,98(10):3 651-3 658.
[10] FUNDO J F,AMARO A L,MADUREIRA A R,et al.Fresh-cut melon quality during storage:An NMR study of water transverse relaxation time[J].Journal of Food Engineering,2015,167:71-76.
[11] KRISHNA K P,MOHAMMAD A K,ABHIJIT K.Recent developments in applications of MRI techniques for foods and agricultural produce-An overview[J].J Food Sci Tech,2015,52(1):1-26.
[12] FUNDO J F,GALVIS S A,MADUREIRA A R,et al.NMR water transverse relaxation time approach to understand storage stability of fresh-cut 'Rocha'pear[J].LWT-Food Science and Technology,2016,74:280-285.
[13] KJR A,NIELSEN G,STRKE S,et al.Prediction of starch,soluble sugars and amino acids in potatoes(Solanum tuberosum L.)using hyperspectral imaging,dielectric and LF-NMR methodologies[J].Potato Research,2016,59(4):357-374.
[14] HERNANDZ S N,HILS B P,BARREIRO P,et al.An NMR study on internal browning in pears[J].Postharvest Biol Technol,2007,44:260-270.
[15] GONZALEZ M E,BARRETT D M,MCCARTHY M J,et al.1H-NMR study of the impact of high pressure and thermal processing on cell membrane integrity of onions[J].J Food Sci,2010,75(7):417-425.
[16] 王淼,张晶,贺妍,等.基于低场核磁共振的柑橘汁胞粒化评级[J].农业工程学报,2016(7):290-295.WANG M,ZHANG J,HE Y,et al.Evaluation of juicy sac granulation in citrus with low field nuclear magnetic resonance[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(7):290-295.
[17] 张浩,安可婧,徐玉娟,等.基于电子舌与 SPME-GC-MS 技术的芒果风味物质的比较分析[J].现代食品科技,2018,34(10):214-224.ZHANG H,AN K J,XU Y J,et al.The characteristic flavor compounds analysis of different cultivars of mango by electronic tongue and SPME-GC-MS[J].Modern Food Science and Technology,2018,34(10):214-224.
[18] CAO S F,YANG Z F,ZHENG Y H.Sugar metabolism in relation to chilling tolerance of loquat fruit[J].Food Chemistry,2013,136:139-143.
[19] SHAO X L,LI Y F.Application of low-field NMR to analyze water characteristics and predict unfrozen water in blanched sweetcorn[J].Food Bioprocess Technol,2013,6(6):1 593-1 599.
[20] LIU R X,CHEN X H,JIANG M,et al.Water distribution in tofu and application of T2 relaxation measurements in determination of tofu’s water-holding capacity[J].J Agric Food Chem,2014,62(34):8 594-8 601.
[21] ZHOU H J,YE Z W,SU M S,et al.Application of low-field nuclear magnetic resonance and proton magnetic resonance imaging in evaluation of 'Jinxiu' yellow peach’s storage suitability[J].Emirates Journal of Food and Agriculture,2016,28(9):633-643.
[22] MAZHAR M,JOYCE D,COWIN G,et al.Non-destructive 1H-MRI assessment of flesh bruising in avocado(Persea americana M.)cv.Hass[J].Postharvest Biology and Technology,2015,100:33-34.
[23] SHAO J H,DENG Y M,SONG L,et al.Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique[J].LWT-Food Science and Technology,2016,66:1-6.
[24] FANG D L,YANG W J,KIMATU B M,et al.Effect of nanocomposite packaging on postharvest quality and reactive oxygen species metabolism of mushrooms(Flammulina velutipes)[J].Postharvest Biology and Technology,2016,119:49-57.
[25] LI T,RUI X,LI W,et al.Water distribution in tofu and application of T2 relaxation measurements in determination of tofu’s water-holding capacity[J].Journal of agricultural and food chemistry,2014,62(34):8 594-8 601.
[26] 冯爱博,杨光,贺亮,等.低场核磁共振技术对不同贮藏条件下雷竹笋水分迁移规律的研究[J].食品与发酵科技,2018(1):18-23.FENG A B,YANG G,HE L,et al.Study on the migration of Bamboo shoots with different storage conditions by low-field magnetic resonance spectroscopy[J].Sichuan Food and Fermentation,2018(1):18-23.
[27] 陈森,孟兆磊,陈闰堃,等.樱桃水分变化的低场核磁共振[J].实验室研究与探索,2013,32(8):52-54.CHEN S,MENG Z L,CHEN R K,et al.The change of moisture in cherry by low-field NMR[J].Research and Exploration in Laboratory,2013,32(8):52-54.
[28] MLLER S M,TRAVERS S,BERTRAM H C,et al.Prediction of postharvest dry matter,soluble solids content,firmness and acidity in apples(cv.Elshof)using NMR and NIR spectroscopy:A comparative study[J].European Food Research and Technology,2013,237(6):1 021-1 024.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.