桃果实冷害发生机理及御冷措施研究进展

桃果实因其呼吸跃变的特点，采后在室温下会出现呼吸高峰与乙烯释放高峰，极易腐烂，不耐贮藏。冷藏是延长桃果实贮藏期的最有效方法之一，但由于桃果实的冷敏性，长期的不适低温易使桃产生冷害，引起果肉革质化、组织絮败、褐变、固有风味损失等品质劣变问题，成为桃产业健康发展的重要影响因素。本文综述了目前桃果实采后冷害发生的机理的研究进展，总结了冷害对桃果实细胞膜、细胞壁代谢、抗氧化系统及精氨酸代谢的影响，并针对相关机制归纳了桃果实采后冷害控制技术，旨在为桃果实采后保鲜研究和应用提供理论与技术依据。

Research Progress on the Mechanism of Chilling Injury and Alleviating Measures in Peach Fruit

Peach fruit is easy perishable with its high respiration and ethylene emission peak after postharvest at room temperature for its climacteric character. Cold storage is one of the most effective way to extend the storage shelf life, however, peach fruit is chilling sensitive and highly vulnerable to chilling injury (CI) during long-term inappropriate low temperature storage. The peach fruit show deterioration of quality of flesh leathery with texture elevated, occurrence of tissue woolliness, internal browning and loss of the inherent flavor which being the main risk of the sound development of peach industry. This article reviews the research progress of the mechanism on peach fruit chilling injury and summarizes the influence on change of cell membrane, cell wall metabolic, antioxidant system and arginine metabolism. In addition, the postharvest technologies to control chilling injury are also detailed, which would provide the foundation for the theoretical study and develop of applied techniques for storage and fresh-keeping after postharvest in peach.