Effects of Harvest Maturity on the Fruit Quality of Different Flesh-Type Peach Stored at Near-Freezing Point Temperature

To investigate the peach fruit flesh types (soft-melting, hard-melting, stonyhard and non-melting) and harvest maturity level suitable for near-freezing temperature storage (NFTS), eight peach cultivars that had four flesh types were used as test materials. Changes in fruit respiration intensity and ethylene release rates, as well as the differences in quality indexes, such as soluble solids content (SSC), firmness, color difference, pigment content, soluble sugar and organic acid component content, of three fruit maturity levels (70%, 80% and 90% maturity) under NFTS conditions were analyzed and compared. The fruit quality indexes of peach having different maturity levels and flesh types changed little during NFTS. The SSC and total sugar content of hard-melting and stonyhard peach fruit were higher than those of other flesh types during NFTS. Those fruit maintained greater firmness at the end of the storage period. The differences in respiration intensity and ethylene release rate were small, but for fruit coloring, hard-melting fruit performed better than stonyhard fruit. The 80%, compared with the 90%, maturity stage maintained more fruit moisture, had less fruit mass loss and maintained a greater edible firmness. It effectively impeded the fruit senescence process and was the most suitable maturity for NFTS. Thus, the hard-melting peach maintained the highest commercial value and desirable storage characteristics under NFTS conditions, and its 80% maturity level was the most suitable for NFTS.