Refrigeration Conditions and Fruit Quality for ‘Royal Time’ and ‘Royal Summer’ Peach Cultivars (original) (raw)
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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...
Keeping quality of cold stored peaches using intermittent warming
Food Research International, 1997
Firm-breaker and firm-mature mid-season peaches (Prunus persica L. Batsch cultivar 'Paraguayo') were stored for up to four weeks at 2°C or subjected to intermittent warming cycles of one day at 20°C every six days at 2°C. Several quality parameters were monitored during normal ripening at 20°C and weekly during storage, with and without three days of subsequent ripening at 20°C. After three cycles, intermittent warming avoided or strongly alleviated chilling injuries (particularly woolliness and lack of juiciness) especially in breaker fruit. Low temperature induced abnormal ripening in control fruit, which was detectable when chilling injury was already irreversible. In comparison to sound fruit, injured fruit showed an increased total soluble solids/titratable acidity ratio, a decrease in flesh firmness and in Hue angle flesh color during storage and an excessive loss of acidity in fruit of advanced maturity. Hue angle was a good maturity index only for sound fruit. Intermittent warming appears to maintain the quality of peaches by acclimatizing chilled fruit to subsequent periods of chilling by allowing a gradual ripening of the fruits (softening, enhancement of ground and flesh color, and maintenance of juiciness).
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...
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.
2020
Florida peaches (Prunus persica) typically are picked and placed in a cold room on the day of harvest, then packed and shipped the next day. This room cooling (RC) is slow, requiring %24 hours or more for the fruit to reach optimal temperature (6 to 7°C). There is currently limited research on the effect of cooling practices on microbial quality of peaches, yet this study is essential for decision making in areas such as upgrading packing house facilities and the implementation of improved handling procedures. This research compared the efficacies of post-harvest cooling by RC, forced-air cooling (FAC), and hydrocooling with sanitizer (HS) treatment of peaches to reduce their surface microbial population and to determine the effect on shelf life and microbial quality. Three trials for RC and two trials each for FAC and HS were performed. Following cooling, fruit were stored at 1°C. The average aerobic plate count (APC) from field samples was 5.29 log cfu/ peach, which remained unchanged after RC or FAC but was reduced significantly (P < 0.05) to 4.63 log cfu/peach after HS. The average yeast and mold counts (Y&M) from field samples (6.21 log cfu/peach) were reduced highly significantly (P < 0.001) to 4.05 log cfu/peach after HS. Hydrocooling significantly (P < 0.05) reduced the APC and Y&M counts from the peaches and showed promise in maintaining the microbiological quality of the fruit throughout storage. However, at the end of the 21-day storage period, there was no significant difference in APC or Y&M counts from peaches, irrespective of the cooling methods. Peaches that went through the hydrocooling process and were subsequently packed showed an increase (P < 0.05) in both APC and Y&M counts, while fruit that were not hydro-cooled showed no such increase. Information obtained will be used to recommend the best temperature management practices for maintaining the postharvest quality of peaches. A detailed cost-benefit analysis of different cooling methods and the time interval between harvest and shipment are both necessary for a more conclusive recommendation.
The study focused on organically-grown 'Royal Glory' and 'Redhaven' peaches, with the aim to evaluate some physical, physiochemical and electrochemical quality indices during and after refrigerated storages at 0, 5 and 12 °C for up to 12 days and subsequently 1 day at 25 °C. Peaches lost their fresh weight and fi rmness during the storages regardless of the storage temperatures and cultivars; however, the loss in fi rmness for peaches at 12 °C was extensive, which delimited to durations of the storage. Marked changes in peel and fl esh color, soluble solids content, titratable acidity, and vitamin C content were also registered over the storage time. Both cultivars developed chilling injury symptoms as internal fl esh browning at 0 °C rather than at 5 °C which supported by a decrease in chromatic L* and b* values. For the fi rst time, electrochemical parameters such as redox potential and P-value for a peach fruit using Bioelectric Vincent method have been reported and evaluated. However, no signifi cant relationship was found between electrochemical and other physiochemical quality parameters assessed.
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
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.