Effect of slightly acidic electrolyzed water in combination with Ca (NO3) 2 on tissue structure and water mobility of peach fruit during storage

Effects of slightly acidic electrolyzed water ( SAEW) in combination with 1% Ca (NO₃) ₂ on fruit firmness, sensory scores, decay incidence, relative electrical conductivity, and juice yield were investigated in the ‘Okubao 'peach. The cell structure and contents of Ca₂₊ and K+were monitored by scanning electron microscopy and X-ray energy spectra intensity.Furthermore, water mobility was analyzed by the low-field nuclear magnetic resonance. Results showed that the combined treatment was the most effective than SAEW or Ca (NO₃) ₂ treatment alone, which significantly inhibited the decrease of fruit firmness and taste score, reduced decay incidence and the increase of cell membrane permeability, promoted Ca²⁺ absorption, stabilized cell wall and membrane system and extra-cellular water, inhibited the loss of intra-and extra-cellular water, maintained the higher quality.