Influence of postharvest hot water dip treatment on quality of peach fruit (Prunus persica L.) (original) (raw)
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Fruit quality and storability of peach fruits (Prunus persica) in response to hot water treatments
Pure and Applied Biology, 2017
To evaluate the effect of hot water treatment on post-harvest of peach fruit cultivar 'Early Grand', an experiment was conducted in completely randomized design (CRD) having three repeats, at Horticultural laboratory, Department of Horticulture, The University of Agriculture Peshawar during 2013. Healthy and disease free peach fruits were dipped in hot water at various temperatures i.e. Control, 30, 40 and 50 o C and its physico-chemical attributes were studied at each storage intervals of 0, 10, 20 and 30 days. Results revealed significant differences for various studied variables of peach fruits at storage fruits dipped at 50 o C water for 05 minutes showed maximum fruit juice pH (3.54), Total soluble solids (11.49 o Brix), Total sugars (7.6%) and TSS:TA ratio (38.06) with minimum ascorbic acid content (4.30 mg.100g-1) and titratable acidity (0.3%). The fruits treated with 40 o C water were recorded with maximum fruit firmness (1.73 kg.cm-2) with minimum weight loss (2.57%) and disease incidence (14.17%). The data referred to storage periods showed that the fruits stored for 30 days recorded maximum juice content (67.87%), TSS (9.86 o Brix), fruit juice pH (3.91) and TSS:TA ratio (30.14). Interaction between hot water levels and storage durations revealed that peach fruits dipped in 50 o C water and stored for 30 days showed minimum total sugars (5.53%). It was concluded that hot water treatments at 40 o C and storage period for 20 days induced best results on postharvest life of peach.
Effects of heat treatment on postharvest quality of peaches
Journal of Food Engineering, 2002
Hujin'' and ''Baihua'' peaches (Prunus persica (L.) Batsch.) were treated at temperatures ranging from 37 to 43°C for 1-3 h with hot water and for 3-48 h with hot moist air, respectively. Heat treatment with hot water caused heat injury to Hujin peach, and therefore is not suitable for Hujin peach.
Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches
Fresh-cut products are an important developing food product category, and as a response to current lifestyles they are becoming increasingly popular due to their convenience, nutritious and fresh-like quality. However, fresh-cut produce has limited shelf life because preparation involves physically injuring the tissue, producing subsequent physiological, physical and chemical responses (increasing respiration rate and ethylene production, flavor loss, cut surface discoloration, browning, color loss, decay, increased rate of vitamin loss, rapid softening, shrinkage and shorter storage life), which influences consumer acceptability. The aim of this study was to analyze the effect of hot water dip on the quality of fresh-cut Ryan Sun peaches, applied before or after processing. Fresh-cut Ryan Sun peaches were packaged and stored 6 d at 5 ºC. Respiration rate, firmness, pH, titratable acidy, total phenol content, antioxidant activity and sensory quality were assessed throughout storage. The results demonstrated the efficiency of hot water dip at 50 ºC for 3 min before fresh-cut processing on Ryan Sun peaches to maintain the firmness, lightness and hue angle of the flesh color. This was likely a result of the inactivation of enzymes related to browning and softening. In addition, this treatment allowed the fresh-cut peaches to have the highest TA, which positively influenced the product flavor and thus the acceptability of consumers.
2013
Peach (Prunus persica (L.) Bastch.) "cv. Flordaprince" fruits at commercial maturity were immersed in 0, 0.5, 1.0 and 1.5 mM salicylic acid (SA) solution for 10 min, stored at 0 ◦ C for 28 days, then moved to 20 ◦C for 3 days to simulate shelf life. Fruit weight losses, firmness, TSS, acidity, Vit.C, sugars, anthocyanin, total phenols and two enzymes namely peroxidase and polyphenol oxidase activities of fruit were measured at the end of shelf life. The results showed the interaction effects between salicylic acid and storage period, also the effect of salicylic acid treatments and effect of storage period. It was noticed that the highest values of fruit losses weight were achieved with increasing storage period to 28 days and decreasing SA concentrations from 1.5 to 0.5 mM, firmness of fruit treated with SA was significantly greater than that of control fruit after 28 days of cold storage. Fruits receiving all postharvest treatments produced the firmest fruits, while the ...
Effect of pre-storage heat treatment on enzymological changes in peach
Journal of Food Science and Technology, 2010
Peach (Prunus persica (L.) Batsch) fruit was subjected to hot water and moist hot air treatment at varying temperatures. The activities of polyphenoloxidase (PPO) and polygalacturonase (PG) were monitored during storage for 0, 3 and 6 days. PPO activity decreased in all treatments during storage. This decrease was more in hot water treated fruits than in hot air. PPO activity decreased with the increase in treatment duration. However, the PG activity increased in heat treated fruits as well as control. This increase was more in mild heat treatments as compared to severe heat treatment. Both polyphenol and pectin contents decreased during storage in both heat treatments.
European Food Research and Technology, 2006
The combined influence of mild heat pre-treatments (MHPT) and two types of modified atmosphere packaging conditions on metabolic response of fresh-cut peach was monitored during a 8-day long storage under refrigeration (4^C). The quality-affecting parameters were evaluated by physical and chemical methods (solute leakage, weight loss, firmness, colour, pH and soluble solid content) and by the evaluation of physiological aspects (respiration rate, PPO and PME activity) as well as vitamins, organic acids and sugars. Regarding main acid compounds, lower levels of malic acid are evident in heat-treated samples. Succinic and citric acids did not seem to be affected by the treatments. Provitamin A (β-carotene) was not affected by MHPT. The decrease in ascorbic acid content observed along the storage period was similar for both treated and untreated samples. Significant firmness improvements were obvious after MHPT due to the activation of PME (≈25%) and the ensuing production of calcium pectates. Efficiency of the passive modified atmosphere was enough to preserve the quality attributes of fresh-cut peaches subjected to MHPT.
Postharvest Biology and Technology, 2007
Chilling injury is a limiting factor for commercial life of peach fruit (Prunus persica (L.) Batsch). High CO 2 controlled atmosphere storage (CA) is a proven technology to overcome the disorder, while pre-storage heat treatment appear like an emerging alternative although showing some undesirable side effects. The objective of this experiment was to combine both CA and pre-storage heat treatment to improve control of chilling injury. 'Flavorcrest' fruit were heat treated for 24 h at 39 ± 1 • C (HT) or maintained at 0 ± 1 • C (HC) followed by cold storage with two levels of CA, 5% O 2 + 15% CO 2 (MI); 5% O 2 + 20% CO 2 (MA) or air (AIR). Firmness, juice content and flesh color were evaluated 4 days after harvest and after 3 and 4 weeks of storage. Control fruit (HC + AIR) showed "leatheriness" after 3 weeks; by this time HT, MI and MA, alone or combined were enough to overcome the problem; by 4 weeks only fruit receiving MI or MA softened adequately. Combined treatments were useful for improving juiciness and were the only alternative to reach 4 weeks with commercial quality. Although heat treated fruit had generally redder flesh than others, this side effect was reduced by CA.
Quality changes in heat treated sweet orange fruit during storage at low temperature
2015
The quality changes in heat treated sweet orange fruit during storage at low temperature were evaluated by subjecting sweet orange fruit to heat treatment for 0 -20 minutes and storage at low temperature (5±1 °C) for 0-75 days. Low temperature storage for more than 30 days significantly increased the weight loss, surface pitting, disease incidence, TSS, TSS/Acid ratio. In contrast, acidity, reducing sugars and ascorbic acid declined during low temperature storage of sweet orange fruits, while non-reducing sugars were not affected significantly. Heat treatment, for 5-10 minutes at 50 °C, retarded the storage-associated changes in sweet orange fruit but longer heat treatments durations (15-20 minutes) declined the physical and chemical quality attributes. Ascorbic acid, however, continue d to decrease even with modest heat treatment. The interaction of heat treatment and low temperature storage duration indicated no significant effect on weight loss, TSS, acidity, reducing sugars and ...
Storage Performance of Hot Water Treated Kinnow Fruits under Ambient Conditions
International Journal of Current Microbiology and Applied Sciences
This study was conducted to access the effect of hot water and sodium bicarbonate treatments on the storage performance of Kinnow under ambient conditions. The fruits were subjected to hot water treatments at different temperatures (45, 50 and 55°C), sodium bicarbonate at different levels (2% or 3%) and their combinations. The control fruits were kept untreated. All the fruits were stored at room temperature for 0-21days. The results show that fruit weight loss, total soluble solids and disease incidence increased significantly with the storage time, however, the acid contents declined thereafter. Hot water 50°C alone and in combination with sodium bicarbonate (2%) retarded the changes associated with the storage duration in Kinnow mandarin. It was also observed that exposure to high temperature (above 50°C) reversed the beneficial effects and enhanced the decline in physical and chemical quality attributes of Kinnow fruits.
Fruit softening and quality management is very important to reduce postharvest losses in peach. Present study was conducted to observe the effect of cultivars and harvest locations on peach fruit softening and quality during ripening following cold storage. Fruits of two peach cultivars Prunus persica (L.) Batsch., harvested from two different locations were evaluated at ripening for their postharvest fruit softening and quality after 28 days of low temperature storage. Fruit harvested from Sillanwali exhibited significantly higher ethylene production, respiration rate, fruit weight loss, ascorbic acid contents, activities of fruit softening enzymes [endo-polygalacturonase (endo-PG), exo-polygalacturonase (exo-PG)] and significantly lower fruit firmness, ground colour, soluble solid contents (SSC), SSC:TA, total phenolic contents (TPC), antioxidant scavenging activity (ASA), activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), and pectin esterase (PE) enzymes as compared to fruit harvested from Soan Valley. Peach cv ‘Early Grand’ showed significantly higher ethylene production, respiration rate, ascorbic acid contents, activities of CAT, endo-PG and exo-PG enzymes, whereas lower fruit weight loss, fruit firmness, SSC, SSC:TA, TPC, ASA, activities of POD, SOD, PE and enzymes than ‘Flordaking’. Harvest location and cultivar significantly influenced various physico-chemical attributes including activities of various fruit softening and antioxidative enzymes in peach fruit during ripening after low temperature storage.