Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines

To avoid postharvest quality loss of nectarine fruits during storage, the method of near freezing temperature (NFT) storage was established and applied. This study evaluated the postharvest characteristics, nutritional quality and antioxidant potential of nrctarines fruits after NFT storage. Nectarines were stored at NFT (-1.5 degrees C to -1.2 degrees C), 0 degrees C or 5 degrees C, until the fruits visually spoiled. NFT showed the longest storage period (70 d) and reduced ethylene production, softening, delay rate, titratable acidity loss and accumulation of malondiadehyde and anthocyanins. NFT storage also retarded peel discoloration and improved the content of soluble solids, ascorbic acid, phenolics and flavonoids in the nectarines. The antioxidant properties of nectarines were also improved by NFT storage. The radical scavenging activity, reducing power, antioxidant activity and metal-chelating ability of the pulp were significantly enhanced by NFT storage at the end of storage. These results suggested that NFT storage could prolong the storage period and improve the postharvest quality and antioxidant capacity of nectarines.