Keeping quality of cold stored peaches using intermittent warming (original) (raw)
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Cold Storage Influences Postharvest Chilling Injury and Quality of Peach Fruits
Journal of Horticultural Science & Technology, 2018
Peach (Prunus persica L.) fruits exhibit limited postharvest shelf and storage life due to rapid softening. Therefore, in the present study effect of cold storage was investigated on postharvest chilling injury (CI) and fruit quality during ripening following cold storage on five peach cultivars including ‘Peach Select No. 3’ (PS-3), ‘Florida Gold’ (FG) and ‘Florida King’ (FK) as early season maturing, and ‘Indian Blood’ (IB) and ‘Maria Delezia’ (MD) as late season maturing cultivars. Peach fruits harvested at commercial maturity were ripened at ambient conditions following cold storage for 0, 10 and 20 days at 0±1 °C with 80±5% RH. Data regarding peach fruit quality parameters and incidence of CI were recorded at fully ripe eating soft stage. Results indicated that apart from the cultivars, fruit weight loss, levels of soluble solid content (SSC) and sugars increased as the storage period was progressed. However, fruit firmness, titratable acidity (TA), and ascorbic acid content si...
Physiological changes in peaches related to chilling injury and ripening
Postharvest Biology and Technology, 1998
Firm-breaker (FB) and firm-mature (FM) peaches cv. 'Paraguayo' were either stored for 4 weeks at 2°C or subjected to three cycles of 1 day of intermittent warming (IW) at 20°C every 6 days at 2°C. Normal postharvest ripening and post-storage ripening at 20°C were also studied in order to relate postharvest physiology with the onset of chilling injuries (CI) (woolliness, gel breakdown and scald). As far as we know, both gel breakdown and scald have been described and reported on peaches for the first time. FB peaches were more sensitive to CI than FM ones. A high respiration rate and ethylene production in conventionally stored fruit after 2 weeks of storage, followed by a drop in ethylene production, was accompanied by the development of CI in fruit of both maturity stages. IW strongly reduced CI during storage. Periodic warming acclimatised chilled fruit to subsequent periods of chilling by allowing them to ripen due to the production of a suitable amount of ethylene, depending on their maturity stage at harvest. The increase in ethylene production during post-storage ripening could be related to the development of over-ripeness.
Intermittent warming effects on cold storage of 'Miraflores' peach
AB: Peach fruit (Prunus persica L.) cv Miraflores, a new late-season variety, was stored at 0ºC and 95% RH for 32 days. Intermittent warming periods of 1 day at 15 or 20ºC were applied every 8 days. Peaches were subjected to post-storage ripening for 3 days at 20ºC. Quality attributes (firmness, soluble solids content, titratable acidity and flavour), weight loss, decay and physiological disorders were assesed. Intermittent warming during three cycles of 8 days at 0ºC and 1 day at 20ºC reduced decay (mainly due to Alternaria spp.) and development of chilling injuries (internal browning and scald).This treatment resulted in the lowest total losses and the best quality attributes at the end of storage as well as at the end of post-storage ripening. Intermittent warming at 15ºC resulted in the highest losses and the poorest quality attributes
The Impact of Storage Temperature on Fruit Quality and Chilling Injury of 'Oku- bao' Peaches
International Journal of Food and Bioscience, 2018
In the present work, chilling injury (CI) incidence and quality parameters were analyzed in peaches stored at 0 °C, 2 °C, 5 °C and 8 °C for 28 days, to evaluate the effects of four different temperatures on the keeping quality of 'Okubao' peach. The extreme susceptibility of 'Okubao' peach to CI at 5 °C was confirmed by extensive woolliness and decay. Peaches stored at 5 °C develop noticeable CI symptom after one to two weeks, while significantly less woolliness occurred after storage 8 °C, the temperature at which the highest rate of decay was found. Minimum loss of weight and firmness, optimum sensory quality were obtained by the prolonged storage at 0 °C. 0 °C was the most effective treatment in alleviating chilling injury by controlling membrane permeability, inhibiting respiration rate and slowing down polyphenol oxidase (PPO) and peroxidase (POD) activities. Results indicated that fruit held at 0 °C can be stored for at least four weeks, and possibly five weeks without much injury.
Effect of Fruit Maturity and Cool Storage on Chilling Injury in Peach and Nectarine
Acta horticulturae
The effect of peach and nectarine physiological maturity at harvest on severity of chilling injury (CI) expression during cool storage has yet to be fully elucidated. Measurements of index of absorbance difference (I AD ) and ethylene production were used to determine fruit maturity classes for Prunus persica (L.) 'Fire Sweet' nectarine and 'Zee Lady' peach. Harvested fruit was categorized into one of three maturity classes; climacteric, onset climacteric or pre-climacteric using a portable vis-NIR DAmeter. Flesh browning severity in 'Fire Sweet' nectarine was low in fruit within all maturity classes after 28 days of storage at 7°C. Flesh bleeding was significantly higher in climacteric fruit compared to pre-climacteric fruit during the first 21 days of storage. At each storage period little difference in flesh texture was detected between maturity classes, but mealiness increased significantly with increasing storage period within all classes. CI severity was marginally higher in 'Zee Lady' peach with flesh browning significantly higher in climacteric fruit than in fruit from the other two maturity classes after 14, 21 and 28 days of storage. Increases in peach flesh mealiness scores were marginal during storage but mealiness was significantly higher in climacteric fruit compared to pre-climacteric fruit after 21 and 28 days of storage. In this study CI severity was shown to increase with fruit ripeness at harvest as measured by index of absorbance, and with cool storage period when fruit were stored at a temperature conducive to CI expression. A limitation of this work was the relatively low CI severity found in both cultivars over the storage period. Further work will verify the results obtained here using mid and late season peach and nectarine cultivars with a higher susceptibility to chilling injury.
Seasonal variation in the development of chilling injury in ‘O’Henry’ peaches
Scientia Horticulturae, 2006
Mealiness, a chilling injury symptom, is one of the most important quality limiting factors in peaches and nectarines exported from Chile. The development of mealiness was analyzed over 3 years to quantify the expression of this chilling injury (CI) symptom in different growth seasons. For such a purpose, 'O'Henry' peaches, considered a CI susceptible cultivar, were harvested and stored at 0 8C (non-CI inducing conditions) and 4 8C (CI inducing conditions) for 15, 21 and 30 days. Quantitative measurements of juice content in the fruits, an indicator of mealiness, showed that there was a significant variation in the expression of the disorder over the years, being higher in 2 years of evaluations. As expected, there was a reduction in juice content, or a higher incidence of mealiness, with longer cold-storage especially at 4 8C. There was no detectable correlation between juice content and quality attributes and physiological parameters, including skin color, flesh firmness, soluble solids content, respiration and ethylene production rates, suggesting factors other than those analyzed in this study, are involved in this disorder. #
Effect of Physiological Maturity at Harvest on Peach Quality During Low Temperature Storage
Journal of Food Quality, 1987
Peaches (cvs 'Loring' and 'Redglobe 3 were collected from five packinghouses within a 20 k m radius on a single harvest date. Using color chips to categorize harvest maturity, fruit color andfirmness were evaluated on the day of harvest. After 7 day storage at 5"C, designed to simulate maintenance of a cold-chain during wholesale distribution, peach color, firmness and sensory quality were determined. Color andflavor development were inhibited at 5" C but the softening rate increased at increasing levels of maturity. Separation of softening from jlavor and color development has implications in study of ripening physiology of the peach and in assessing current handling practices.
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.
Influence of Storage Conditions on Fruit Quality of ‘Royal Time’ and ‘Royal Summer’ Peach Cultivars
2021
Peach is a very perishable climacteric fruit whose firmness may decay rapidly depending on the temperature. Refrigeration is usually used to delay ripening and maintain fruit quality. However, often temperature storage conditions are not optimized. This work aims to characterize the storage conditions (temperature and humidity) of three peach producers of Beira Interior region, Portugal. Additionally, correlate those conditions with peach quality evolution comparing two peach cultivars – Royal Summer and Royal Time – with similar harvest dates but very different acidity content. The three refrigeration chambers monitored have very distinct conditions of average air temperature, namely 8.29±3.53 °C (local C), 5.50±0.88 °C (local G) and 0.80±0.83 °C (local L) but similar high humidity, in an average range of 90%-98%. At harvest time, major differences were in fruit firmness and acidity. ‘Royal Summer’ firmness was 6.61 kgf and ‘Royal Time’ was 5.20 kgf. For all storage conditions, fru...
Refrigeration Conditions and Fruit Quality for ‘Royal Time’ and ‘Royal Summer’ Peach Cultivars
2021
Peach is a very perishable climacteric fruit whose firmness may decay rapidly depending on the temperature. Refrigeration is usually used to delay ripening and maintain fruit quality. However, refrigeration management is often not optimized. This work aims to characterize the refrigeration conditions (temperature and humidity) of 3 peach producers of Beira Interior region, Portugal. Additionally, correlate those conditions with peach quality evolution comparing 2 peach cultivars – Royal Summer and Royal Time – with similar harvest dates but different acidity content. The 3 refrigeration chambers monitored have very distinct conditions of average air temperature, namely 8.29±3.53 °C (local C), 5.50±0.88 °C (local G) and 0.80±0.83 °C (local L). At harvest time ‘Royal Summer’ firmness was 6.61 kgf and ‘Royal Time’ was 5.20 kgf. Fruit firmness decreases faster for ‘Royal Time’ cultivar than for ‘Royal Summer’. The results suggest that in general farmers use inadequate range temperature ...