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大久保桃采收后分别用不同浓度水杨酸处理，然后分别于室温和冷库中贮藏。结果表明：水杨酸处理对果实有保硬作用，但这种作用与水杨酸浓度及处理后果实的贮藏条件和贮藏时间有关；常温下水杨酸的保硬作用不显著，（２ ± ２）℃和 ８～ １０℃冷藏的后期，０．３ ｇ·１~（－１）和０．５ ｇ．１~（－１）处理的果实硬度明显高于对照。水杨酸对桃贮藏期可溶性固形物含量无影响。水杨酸处理后果实总酸含量均先下降，低于对照；虽然在低温贮藏后期，水杨酸处理果实总酸有高于对照的趋势，但总体来看，水杨酸对常温和低温贮藏果实总酸含量并无显著影响。水杨酸处理可增加冷藏后期果肉中维生素Ｃ含量。
Okubo peach harvest were treated with different concentrations of salicylic acid, respectively, and were stored at room temperature and cold storage. The results showed that salicylic acid had a hard protective effect on the fruit, but this effect was related to the salicylic acid concentration and the storage conditions and storage time of the treated fruits. The salicylic acid did not have a hard protective effect at room temperature (2 ± 2 ) And 8 ℃ to 10 ℃, 0.3 g · 1 -1 and 0.5 g. The fruit firmness of 1 ~ (-1) treatment was obviously higher than that of the control. Salicylic acid had no effect on the soluble solid content of peach during storage. Salicylic acid treatment of total acid content decreased first, lower than the control; although salicylic acid treatment of total acid at the late storage of salicylic acid than the control trend, but overall, salicylic acid storage at room temperature and low temperature The total acid content of fruits had no significant effect. Salicylic acid treatment can increase the content of vitamin C in post-chilled meat.