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

Author:
Colantuono, F., Amodio, M. L., Colelli, G.
Source:
Acta horticulturae 2015 no.1071 pp. 763-770
ISSN:
0567-7572
Subject:
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
Abstract:
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.
Agid:
1347587