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Effects of Different Film Packings and Treatments on Storability of Dongxuemi Peach

Tian Shiping, Wang Yi, Xu Yong, and Fan Qing (Institute of Botany, Chinese Academy of Sciences, Beijing 100093)  
Firmness of stored peach fruits could be well maintained when packed in different films and treated by Ca~(2+), GA_3 and ethylene absorbent. It was 21.4% - 59. 5% higher in treated fruits than control ones after 13 weeks of storage. There was no significant difference in soluble solids content of peach fruits among all treatments. Senescence may be a major factor inducing flesh browning of peaches. Ca~(2+) and GA_3 treatments could effectively reduce flesh browning during storage.
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