Effects of intermittent conditioning on the color and enzymatic activity of peaches during controlled atmosphere storage

Ferrer-Mairal,A. (Universidad de Zaragoza) ; Remón,S. (Universidad de Zaragoza) ; Peiró,J. M. (Universidad de Zaragoza) ; Oria,R. (Universidad de Zaragoza)

Resumen: The purpose of this study was to evaluate the combined effects of controlled atmosphere (CA) storage at 0C and intermittent conditioning (IC) on the quality of two late season non-melting peach cultivars (Prunus persica L. Batsch cv. Jesca and Evaisa). In this work, not only chilling injury, but also chemical composition, pigment content, oxidative enzyme activity, color and sensory quality, were evaluated periodically. The results showed that the overall quality of the peaches was better preserved under CA storage alone than with IC added. Peaches could be successfully stored under CA (5% CO2 and 10% O2) for up to 45 days. IC (24 h at 20C every 6 days) induced significant undesirable changes in these types of peach cultivars, increasing polyphenoloxidase activity, giving rise to color changes (a* increase and hab decrease) and modifying the carotenoid content and sensory characteristics.

PRACTICAL APPLICATIONS
Chilling injury causes severe losses in peaches. This disorder is genetically influenced and triggered by the combination of temperatures, gas composition and length of storage. Fruits affected by chilling injury can develop flesh mealiness, off-flavors and internal browning. Previous studies have investigated several treatments (e.g., controlled atmosphere, preconditioning and intermittent warming) to control chilling injury symptom development. However, the effectiveness of treatment depended on the characteristics of peach cultivars. In this paper, the effect of conditioning treatments on the quality of non-melting late peach cultivars was investigated. The study also developed a practical postharvest recommendation to prolong the shelf life of non-melting late peach varieties, which is of interest to scientists as well as to the peach industry.

Idioma: Inglés

DOI: 10.1111/j.1745-4514.2010.00518.x

Año: 2012

Publicado en: JOURNAL OF FOOD BIOCHEMISTRY 36, 2 (2012)
ISSN: 0145-8884

Factor impacto JCR: 0.756 (2012)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 79 / 124 = 0.637 (2012) - Q3 - T2
Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 269 / 288 = 0.934 (2012) - Q4 - T3

Tipo y forma: Article (Published version)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)