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Comparison of different gas compositions on fresh-cut peach quality: a preliminary study

Colantuono, F., Amodio, M. L., Colelli, G.
Acta horticulturae 2015 no.1071 pp. 763-770
Prunus persica, acetaldehyde, air, ascorbic acid, carbon dioxide, color, controlled atmosphere storage, cutting, ethanol, fermentation, firmness, fresh-cut foods, oxygen, peaches, phenols, sensory properties, shelf life, titratable acidity, total soluble solids, weight loss
The aim of this study was to evaluate the effect of different atmosphere compositions on fresh-cut peaches, and to identify a suitable gas mixture to extend their shelf-life. The research was performed on a yellow fleshed peach (Prunus Persica L. ‘Tardi Belle’), cut into wedges and stored at 5°C for 7 days. During storage, peach samples were subjected to continuous and humidified flows of different atmosphere compositions (respectively air; 2 kPa O2; 2 kPa O2 + 10 kPa CO2; 2 kPa O2 + 20 kPa CO2). Visual quality, physical attributes (color, weight loss, firmness) and chemical composition (total soluble solids, titratable acidity, vitamin C, total phenols, acetaldheyde and ethanol) of fresh-cut peaches were evaluated upon cutting and during storage. Among the different gas compositions tested, 2 kPa O2 alone and/or combined with 10 kPa CO2 was not beneficial to the quality of peach slices. In particular peach stored in these conditions as well as samples stored in air showed a poor visual quality due to the low value of b* and to browning development. On the other hand, the gas mixture with 2 kPa O2 + 20 kPa CO2 seemed more appropriate to extend the shelf-life of fresh-cut peaches, even though in these conditions a higher fermentative metabolism may occur, leading to significant higher contents in ethanol and acetaldehyde, with a possible negative influence on sensorial quality.