低温损伤将桃子放在0℃温度下冷藏时,在3周以内一般发病较少。当延长贮藏期时,从果皮色泽观察无异常,但移到室温下几天果肉即出现红褐色,汁液减少、组织发糠、通常围绕果核首先开始变褐。时间越长,果肉褐变越严重。组织变成绵毛状、并且有怪味,但是果皮无异常现象。在4.5℃温度下贮藏的桃子,伤害常常在1周到10天即出现,比0℃温度下贮藏的更为严重。这种生理病害的发生与品种、栽培条件关系不密切。 Cold damage Peach placed at 0 ℃ temperature when refrigerated less generally less than 3 weeks. When extending the shelf life, no abnormalities were observed from the color of the peel, but when moved to room temperature for a few days the flesh appeared reddish-brown, the juice was reduced, the tissue was bran, and usually the browning started around the core. The longer the flesh browning becomes more serious. Tissue becomes fleecy, and has a smell, but no abnormal peel. Peaches stored at a temperature of 4.5 ° C often show damage from 1 week to 10 days, which is more severe than storage at 0 ° C. The occurrence of physiological diseases and varieties, cultivation conditions are not closely related.