关键词: 水蜜桃, 果实, 品质评价

Abstract: Seven peach cuitivars were used to study the fruit quality，the size，weight，firmness，total soluble solids，titratable acid，soluble sugar，organic acid，ethylene production rate and respiration rate of fruits were also detemained．The results showed that the new cultivar of‘'X2—5’ had the highest sugar／acid ratio，better flavor，hard firmness，but the peak of its ethylene and respiration rate came earlier than other cuitivars，indicating that the storage time of this cuitivar was possibly shorter than others．It was also found that three Japanese peaehes fruit had higher TSS and sugar／acid ratio，better flavor．Among which，'Akatsuki' fruit was the hardest，but its ethylene production was the lowest；‘Baili’ fruit also had lower ethylene and respiration rate The ‘Dayubaifeng’ fruit，whose size was the smallest，had highest ethylene and respiration rate．

Key words: Prunus persica L．Batsch, fruit, quality analysis