The peach is a stone fruit with a very juicy flesh, smooth skin, and a taste that satisfies the most demanding palate. The quality of this fruit is usually determined by texture, appearance, scent, flavor, and nutritional value. Peaches are very sensitive fruits, which deteriorate and ripen very quickly at environment temperature. Cold conservation is the usual method for delaying the product deterioration, but this process may cause chilling injury (CI). This damage is a physiological low temperaturedriven disturbance, which affects the fruit quality, reducing its storage and shelf life and impairing its organoleptic characteristics. The characteristics of the main techniques and treatments to mitigate the CI such as: temperature-dependent, controlled and/or modified atmosphere, intermittent warming (IW), ethylene inhibitors, Glycine Betaine (GB), Methyl Jasmonate (MeJA) treatments, exposure to ultraviolet radiation (UV) and genetic determination are reviewed. Its consequences are evaluated and the ideal conservation air temperature and humidity are set to enhance organoleptic characteristics.
Practical applicationsThis paper provides a review of research studies assessing the CI in peaches. The consequences of this damage are evaluated and the ideal values of conservation air temperature and humidity to enhance the organoleptic characteristics are described.It aims to help producers and retailers to know in advance the quality of peaches stored in refrigeration chambers and decide the price based on this prediction.
La especie Hyptis martiusii Benth. es conocida popularmente como “cidreira do campo”. Tiene múltiples propiedades biológicas, incluyendo la de ser insecticida, antifúngica y antiin amatoria. El objetivo de este estudio fue investigar la actividad moduladora del aceite esencial de hojas frescas de Hyptis martiusii en aso- ciación con diferentes antibióticos contra bacterias Staphylococcus aureus, Escherichia coli y Pseudomonas aeruginosa, y evaluar la actividad citotóxica de la especie. El estudio utilizó la concentración mínima inhibi- toria —cmi— como una forma de evaluar la modulación con una inoculación de 100 microlitros de cada cepa bacteriana. Pruebas de citotoxicidad se realizaron mediante cultivo in vitro de células de tejido conectivo de ratón ( broblastos de mamíferos). La investigación demostró que el aceite esencial de las hojas de Hyptis martiusii Benth —OEHM— presenta sinergismo solamente en asociación con los antibióticos gentamicina e imipenem contra la bacteria Pseudomonas aeruginosa y Escherichia coli. Sin embargo, presenta antagonismo en asociación con amikacina, gentamicina e imipenem contra las tres bacterias estudiadas. Además de la cipro oxacina, no demostró resultados relevantes. En relación con la actividad citotóxica, la concentración letal media (CL50) exhibió un valor de 263,12 μg/ml. Finalmente, se reveló que H. martiusii presenta actividad citotóxica sinérgica contra las bacterias evaluadas.
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