Abstract:

The effects of various concentration of glycine betaine（GB 5，10，20 mmol · L-1）treatments
on chilling injury and quality of peach fruits（Prunus persica Batsch‘Yuhua 2’）during cold storage were
investigated. The results showed that various concentrations of GB treatment could reduce internal
browning of peach fruit，wherevers 10 mmol · L-1 GB treatment had the best effect. Exogenous GB
treatment inhibited the increase of electric conductivity and malondialdehyde（MDA）content，and
prevented the activities of polyphenol oxidase（PPO）and peroxidase（POD）in cold-stored peach fruits.
Moreover，10 mmol · L-1 GB treatment maintained the high level of extractable juice，total soluble solids
content，total phenolics content and vitamin C content，and enhanced DPPH radical scavenging capability
and reducing power in peach fruit during cold storage. These results suggested that exogenous GB
treatment could reduce chilling injury and maintain edible quality of cold-stored peach fruits，which had
potential application in postharvest industry.

Key words: peach, glycine betaine, chilling injury, quality, cold storage