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Postharvest Quality of Brazilian Late Peach Cultivars during Cold Storage

Author:
Neves, L.C., Silva, V.X. da, Tosin, J.M., Prill, M.A. de Souza, Roberto, S.R.
Source:
Acta horticulturae 2010 no.877 pp. 887-897
ISSN:
0567-7572
Subject:
food spoilage, total soluble solids, fruit pulp, postharvest physiology, chilling injury, food storage, phenol, titratable acidity, postharvest injuries, harvest date, cultivars, postharvest treatment, relative humidity, catechol oxidase, food preservation, storage time, storage quality, commercialization, temperature, colored varieties, fruits, peaches, fruit maturity, ripening, enzymatic browning, cold storage, Brazil
Abstract:
The purpose of this research was to study the effect of delayed storage in the preservation of the quality, as well as the control of chilling injuries during cold storage of late peaches from Brazil. The research was carried out over the course of two years (2003 and 2004), using yellow pulp peaches and white pulp peaches. All the cultivars were exposed to temperatures of 20°C and 75±3% of U.R., in a B.O.D., for 0, 24 and 48h and then kept in a cold chamber at 0±0.5°C and 92±3% of R.H., for 28 d. The analyses were carried out at harvest period (day 1 - initial stage), after one day of delayed storage and, on 7, 14, 21 and 28 d and after two days of each day, that is 7+2, 14+2, 21+2 and 28+2 d. After 28 d of cold storage plus 2 d under no controlled temperature and humidity, the yellow pulp cultivars, regardless of delayed storage, did not present any symptom of internal browning. At the same time, at the end of the experiment, these fruits also showed the appropriate qualities for commercialization and/or later consumption. When not submitted to delayed storage, after 14 d of cold storage plus 2 d out of the cold chamber, the white pulp fruits already presented some pulp browning. High activity of polyphenol oxidase was verified in the fruits with pulp browning. The phenol content was also higher in those fruits. From the results observed in the analyses of soluble solids, titratable acidity and rotting development, we can assume that these fruits showed an advanced ripening. Also, the delayed storage of white pulp fruits, for 48h, provided advances in maturing. The same behavior was observed in yellow pulp fruits. Delayed storage for 24h was effective in controlling pulp browning and quality maintenance of the white pulp peach cultivars.
Agid:
642787