中文摘要：

研究了仓方桃采后半纤维素（HC）微观结构的演化过程及降解模式,结果发现：新鲜桃HC含量为41.8mg/100g,且随时间呈先升高后下降的趋势.与新鲜桃相比,桃储藏第18天和41天时HC中具有较大链宽值的链相对较少,这说明在桃果实储藏过程中HC链发生了降解.新鲜桃HC链宽值集中在70.31～156.25nm,储藏第18天链宽值多集中在70.31～101.56nm,而在储藏第41天链宽值多小于70.31nm.与8℃和15℃相比,2℃能够更好地抑制桃果实HC分子链的降解.

英文摘要：

The paper studied the change process and degradation model of microstructure of hemicellulose （HC） of postharvest Cangfang peach. The results showed that the HC content in fresh peach was 41.8 mg/100g, and rose firstly and then descended with time. In comparison with fresh peach, the HC in peach after storage for 18 days to 41 days had relatively less number of chains with large chain width value, which indicated that the HC chains degraded during storage of peach. The chain width value of HC in fresh peaches was between 70.31 and 156.25 nm; the chain width value of HC in peaches stored for 18 days was between 70.31 and 101.56 nm; and the chain width value of HC in peaches stored for 41 days was smaller than 7.31 nm. Lower storage temperature （2℃） could well suppress degradation of peach fruit in comparison with 8 ℃ and 15 ℃.