Objective To study the effect of nitric oxide (NO) fumigation and programmed cooling on the storage quality and antioxidant enzyme activity of flat peach, in the hope of providing theoretical basis and technical support for the post-harvest preservation of the peach.

Methods Ingalls peach was used as the test material, direct refrigeration at 0℃ was used as the control group, and NO+direct refrigeration, programmed cooling, and NO+programmed cooling were used to analyze and determine the changes in the physiological indexes of hardness, weight loss, SSC, TA, relative conductivity, MDA, and the changes in the activities of antioxidant enzymes of PPO, POD, CAT, SOD, and APX during the period of fruit storage.

Results NO could effectively inhibit the decrease of hardness, SSC and TA, delay the increase of weight loss, relative conductivity, MDA and PPO, and maintain the higher activities of POD, SOD, CAT and APX during storage and shelf life of the flat peach, and the effect of NO combined with the programmed cooling treatment was more significant.

Conclusion The effect of NO+programmed cooling treatment is better than single treatment, and can effectively maintain fruit quality, delay fruit aging during storage period, and effectively prolong the post-harvest freshness period of peach.