Effect of different preservation treatments on olecranon honey peach

The olecranon honey peach is a new variety of peach with high consumer value in China. However, it softens and rots rapidly after harvest, which is difficult to store and transport, and requires specific handling and storage. Thus, we evaluated three pretreatment strategies to preserve quality—5% of calcium chloride, ethylene adsorbent, and hot water treatments—followed by storage at room (28–35°C) or low temperature (1–3°C), measured physical and chemical indices, and the sensory appeal of the fruit during storage. Free and nonmobile water contents were also determined using low-field NMR. Treatment with ethylene adsorbent and storage at low temperatures effectively preserved peach flavor, aroma, and appearance, and extended shelf life for up to 30 days after harvest. Fruit hardness was 4.5 kg/cm2, soluble solid content was 10% and 92% of the peaches retained their sensory appeal. Overall, this optimum preservation strategy has minimal effects on consumer value. Practical applications Several studies have reported that peaches soften and rot rapidly after harvest, making storage and transportation difficult. The olecranon honey peach is a new variety of peach with distinct storage and preservation requirements. As it is a new variety, handling and storage strategies need to be optimized for efficient preservation. Our results demonstrated that treatment with an ethylene absorbent followed by low-temperature storage preserves peach flavor, aroma, and appearance. Furthermore, shelf life was extended for up to 30 days after harvest. Thus, we had identified the ideal pretreatment and storage strategy for the preservation of olecranon honey peaches without affecting sensory appeal and commercial value.