ISHS Acta Horticulturae 465: IV International Peach Symposium
POSTHARVEST PHYSIOLOGY OF PEACH AND NECTARINE SLICES |
| Authors: | F. Mencarelli, F. Garosi, R. Botondi, P. Tonutti |
| Keywords: | ethylene, hue angle, chroma, firmness, controlled atmosphere |
| Abstract:
Freestone peaches (cv Royal Glory) and nectarine (cv Super Crimson Gold) were harvested at the commercial ripening stage (9.3°Brix and 9.5°Brix respectively), washed with sodium hypochlorite, and then sliced after removal of the pit as minimally processed fruit product. Slices were immediately stored at 2°C in an atmosphere of air (control) or in two controlled atmospheres (CA): pure nitrogen (99.9%) and nitrogen with 2% O2. The experiment lasted 4 days. In control slices, ethylene biosynthesis increased within 1 and 2 days in peach and nectarines, respectively, and continued to increase throughout the experimental period. Slices maintained in low oxygen displayed a reduced rate of ethylene production. Complete inhibition of ethylene production was observed in slices of both nectarines and peaches kept in nitrogen. A similar pattern was detected when respiration was monitored. Commercial quality of sliced fruit was also defined by colorimetric parameters. Hue angle in peaches was declined for control slices but not in nitrogen and low oxygen treated samples. Chroma and L* (lightness) did not decrease significantly in air-treated sample while L* increased in nitrogen and low oxygen treated samples. Firmness increased slightly in air-treated slices as a consequence of higher weight loss. Flavor was improved in air treated slices because they were sweeter (higher soluble solid content: SSC). Hue angle of nectarines slices in air decreased less than in CA treated ones. L* parameter showed extreme variability resulting not significant among samples. Nectarines were already very soft at the beginning (1.9) and the firmness decreased even more in air-treated slices. SSC declined in all samples. Flavor was not pleasant because of the low sugar content. In conclusion, these preliminary data indicate that cv Royal Glory appears to be more suitable for minimally processed preparation than Super Crimson Gold in which the maintenance of high quality standard of the slices requires the application of specific treatments. | |
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