ArticlePlants (Basel, Switzerland)2022
Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (
Article in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Storage temperature modulates fruit quality, volatile compound profiles, and primary metabolite dynamics in 'Shijizhixing' peach.Food chemistry: X · 2026Article
- Both 1-methylcyclopropene treatment and fresh-keeping mats mitigate peel browning and affect the aroma of Xinjiang "Yinggeer" flat peaches during cold storage.Food chemistry: X · 2025Article
- Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review.Plants (Basel, Switzerland) · 2025Review
- Effects of Different Litchi E-Commerce Logistics Packaging Methods on Microenvironment and Fruit Quality Variations.Foods (Basel, Switzerland) · 2025Article
- Article
- Novel Targets for Fruit Conservation Strategies Revealed by Omics Studies: A Systematic Review and Meta-Analysis.International journal of food science · 2025Review
- Early Detection of Slight Bruises in Yellow Peaches (Foods (Basel, Switzerland) · 2024Article
- Effect of Different Postharvest Pre-Cooling Treatments on Quality of Water Bamboo Shoots (Plants (Basel, Switzerland) · 2024Article
- Effects of Different Pre-Cooling Methods on the Shelf Life and Quality of Sweet Corn (Plants (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
Funding
Abstract
The rapid precooling of yellow peaches after harvest can minimize the tissue damage and quality deterioration of yellow peaches during postharvest storage. Refrigerator precooling (RPC), cold-water precooling (CWPC), strong-wind precooling (SWPC), fluidized-ice precooling (FIPC), and vacuum precooling (VPC) were used to precool the fresh yellow peaches. The yellow peaches after different precooling treatments were stored at 4 °C for 15 days. CWPC and RPC can effectively retard the respiration and ethylene peak production, reduce the quality loss of yellow peaches during postharvest storage, maintain the color and fruit hardness of yellow peaches, inhibit browning, maintain the contents of soluble solids, titratable acids, and ascorbic acid, increase the activity contents of superoxide dismutase (SOD) and peroxidase (POD), inhibit the decrease in the phenylalanine ammonia-lyase (PAL) activity, and delay the increase in the polyphenol oxidase (PPO) activity. The shelf life of yellow peaches with cold-water precooling and refrigerator precooling reached 15 days, which was 6 days longer than those of the VPC- and FIPC-treated samples, and 3 days longer than that of the SWPC-treated samples. Therefore, CWPC and RPC were effective methods to prolong the storage period and maintain the quality of yellow peaches during postharvest storage.
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