Impact of ε-PL treatment on postharvest quality of ‘Jinxiu’ yellow peach (Prunus persica L.)

To investigate the effectiveness of ε-polylysine (ε-PL) on fruit senescence related to quality and antioxidase activity in ‘Jinxiu’ yellow peach, and to explore the relationship between cold injury and antioxidant activity of peach fruit. Peaches reached an eighth mature stage were subjected to postharvest immersion treatment with five concentrations (0, 100, 300, 600 and 900 mg L−1) of ε-PL solutions for 15 min. Treated peaches were stored at (0 ± 0.5) °C and 80–85