ISHS Acta Horticulturae 1352: X International Peach Symposium
Use of chemical treatments to reduce browning color of white fresh-cut peaches, harvested in summer and late crop |
| Authors: | G. Sortino, P. Inglese, E. Guccione, A. Allegra |
| Keywords: | fruit quality, ascorbic acid, edible coating |
| DOI: | 10.17660/ActaHortic.2022.1352.83 |
| Abstract:
Fresh-cut white peach is very perishable and discoloration or browning are the main factors affecting consumer acceptability loss. Color and appearance attract the consumer to a product and can help in impulse purchase. The aim of this study was to investigate the effect of two different edible coatings formulations in preserving fresh-cut fruit of the early ripening ‘Murtiddara’ and the late ripening ‘Settembrina’ peach landraces, belonging to the ‘Pesca di Bivona’ varietal population. Fruit sampled at commercial harvest stage, after cutting and dipping in different solutions with ascorbate calcium (ASC) and hydroxypropyl methylcellulose (HPMC) were stored for 3, 5, 7 and 12 days at 5°C and 90% RH, in polyethylene terephthalate (PET) packages under passive atmosphere conditions. The treatment with ASC was the most effective in limiting flesh softening and color change during storage in ‘Murtiddara’, but not in ‘Settembrina’. The ASC treatment had no significant effect on fresh-cut peach slices of ‘Settembrina’ di Bivona’ until 5 days of storage at 5°C. | |
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