Application of Hot Air for Shelf-Life Extension of Peach(Prunus persica L. Batsch)

Abstract

To improve their shelf-life, domestic peaches were treated with hot air(46℃) for 0~9 hour, and the spoilage rate, changes of physico-chemical and sensory properties were investigated. The control showed spoilage at day 4, and then 50% of control showed spoilage on day 6. However, 12.5% of samples treated with hot air(46℃) for 6 hr showed spoilage on day 4. After 6 days, the spoilage rates of peaches treated with hot air treated for 3~9 hr were 16.7, 25.0, and 25.0%, respectively. Weight change of control was higher than that of hot air-treated samples for 6 days storage. There were no differences in pH of samples among the treatments, but pH increased with storage time. Hardness of hot air-treated samples was higher than that of control in the initial stage of storage. And then hardness of control sample was decreased faster than that of the hot air-treated samples for 6 days of storage. No significant changes in lightness and redness of the samples were observed after hot air treatment. Changes in yellowness of control occurred faster than that of hot air-treated samples during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at initial period were not different among treatments. The scores for taste, flavor, texture and overall acceptance of control decreased faster than those of hot airtreated samples during storage.

Effects of hot air treatment in combination with Pichia guilliermondii on postharvest preservation of peach fruit

“…A possible hypothesis is that the hot air could sterilize the fruit wounds, and enable antagonistic yeast to occupy more quickly and multiply in fruit wounds to wipe out the invading pathogens . One study supported that heat treatment at 45 °C for 4 h could sterilize plant pathogenic fungi . The most appropriate inhibition effects on Penicillium expansum and R. stolonifer were obtained at 45 °C for 4 h (data not published).…”

“…[32][33][34] One study supported that heat treatment at 45 ∘ C for 4 h could sterilize plant pathogenic fungi. 35 The most appropriate inhibition effects on Penicillium expansum and R. stolonifer were obtained at 45 ∘ C for 4 h (data not published). In addition, under hot-air treatment, synthesis of heat shock proteins (HSP) increases, which induces the chilling tolerance of plants.…”

Effect of nanosized calcium and magnesium particles on absorption in peach tree leaves

“…Because of the aging process of the cell wall, ripening occurs very quickly and peaches tend to wither during distribution to consumers or longdistance transport, which ultimately reduces their market value (Chung et al 2002). Therefore, it is necessary to develop methods to maintain the freshness of peaches during the production process -4- (Girardi et al 2005;Lee et al 2013;Ruoyi et al 2005). To maintain quality, it is necessary to delay the softening of peaches.…”