ISHS Acta Horticulturae 553: IV International Conference on Postharvest Science
EFFECT OF PRE-RIPENING ON WOOLLINESS OF PEACH |
| Authors: | J.H. Choi, S.K. Lee |
| Keywords: | Pectin, PME, PG, electrolyte leakage. |
| Abstract:
Experiments were conducted to evaluate the physicochemical changes associated with the woolliness in ‘Mibaekto’ peach fruits. Fruits were harvested at the mature stage and subjected to pre-ripening (20°C, 24 h) treatments on the day of harvest, to alleviate the development of woolliness. After storage at 0°C for 4 weeks, the fruits were ripened at 20°C. During the ripening period, characteristics associated with woolliness were examined. Pre-ripening significantly reduced development of woolliness. Pre-ripened fruits showed rapid softening in flesh and rather higher electrolyte leakage than cold-stored fruits. Pre-ripening enhanced PME and PG activity, which were highest in all treatments throughout the ripening period. Pre-ripened fruits had higher water-soluble pectin content and lower EDTA-soluble and sodium carbonate-soluble pectin contents than those stored without pre-ripening. | |
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