Assessment of peach internal flesh browning through colorimetric measures

Cáceres, Denisse; Díaz, Mónica; Shinya, Paulina; Infante, Rodrigo

doi:10.1016/j.postharvbio.2015.07.007

Cited by 19 publications

(10 citation statements)

References 33 publications

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“…Internal browning is a frequent postharvest disorder that can be observed when peach and nectarine fruits are maintained in cold storage for long periods (Cáceres et al, 2016). Thus, internal browning was estimated visually to calculate as the CI index, using the brown area observed after cutting each fruit along its axial diameter (Wang et al, 2013).…”

Section: Determination Of CI Index and Firmnessmentioning

confidence: 99%

Sucrose degradation is regulated by 1-methycyclopropene treatment and is related to chilling tolerance in two peach cultivars

Shao

Wei

et al. 2017

Postharvest Biology and Technology

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In order to reveal how sucrose degradation is related to chilling tolerance, two varieties of peach fruit, 'Zajiao' and 'Yulu', were treated with 1-methylcyclopropene (1-MCP) vapor at 1 μL/L for 24 h before storage at 5 °C for 35 and 28 d respectively. 'Yulu' peaches had higher sucrose content than 'Zajiao' peaches at harvest, but a higher rate of sucrose degradation in untreated 'Yulu' fruit may have resulted greater sensitivity to chilling stress compared with untreated 'Zajiao' fruit. 1-MCP treatment significantly inhibited chilling injury (CI) and preserved higher firmness values in both varieties. This treatment reduced the activities and expression of enzymes related to sucrose degradation, and increased activity and expression of sucrose synthase synthesis, resulting in a lower rate of sucrose degradation and the increase of glucose and fructose content in both varieties during cold storage. These results suggest that lower degradation rates of sucrose during cold stress, rather than the higher content of sucrose at harvest time, enhances chilling tolerance in peach fruit.

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Section: Determination Of CI Index and Firmnessmentioning

confidence: 99%

Sucrose degradation is regulated by 1-methycyclopropene treatment and is related to chilling tolerance in two peach cultivars

Shao

Wei

et al. 2017

Postharvest Biology and Technology

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“…Film IB‐OS provided significantly better protection against puree darkening followed by film UHB‐OS and then film UHB. In terms of total change of the measured L * value during storage (∆ L *), a study performed by Cáceres et al (2016) found peach flesh browning exposed to air had a high correlation between ∆L* and their visual sensory evaluations. They described that ∆L* of at least 4.7 was perceptible to the human eye (Cáceres et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…In terms of total change of the measured L * value during storage (∆ L *), a study performed by Cáceres et al (2016) found peach flesh browning exposed to air had a high correlation between ∆L* and their visual sensory evaluations. They described that ∆L* of at least 4.7 was perceptible to the human eye (Cáceres et al, 2016). ∆ L * was highest for film UHB, where variables UHB/A and UHB/N decreased by 4.78 and 4.39, respectively, agreeing with the findings from the mentioned study.…”

Section: Resultsmentioning

confidence: 99%

“…Color parameter, L *, was used to estimate shelf life as it possessed a significantly higher correlation coefficient ( R 2 > 0.98) among indicative quality parameters tested, ∆ E *( R 2 > 0.54) and BI ( R 2 > 0.56). The end of shelf life parameter was represented by a decrease in ∆ L * value of 4.7 (Cáceres, Díaz, Shinya, & Infante, 2016). L * was analyzed by the zero‐order kinetic model that was applied to describe nonenzymatic quality changes as darkening of peach puree during storage.…”

Section: Methodsmentioning

confidence: 99%

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Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree

Skrypec

Doh

Whiteside

2021

J Food Process Engineering

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Effect of oxygen scavenging (OS) films and modified atmosphere on hot‐filled peach puree was investigated based on the results of color quality throughout storage. OS films and modified atmosphere with nitrogen aimed to protect against color degradation and browning for shelf life extension. Color differences of peach puree based on the results of L* (lightness), a* (redness), b* (yellowness), and chroma (saturation) were observed between films, but not atmospheres. Films significantly impacted color preservation, and a lower total color difference (∆E*) at the end of storage as ordered after 9 weeks; ultra‐high‐barrier multilayer film with an OS (UHB‐OS), inorganic‐barrier multilayer film with an OS (IB‐OS), and ultra‐high‐barrier multilayer film without an OS (UHB). Meanwhile, the most effective film to prevent puree from darkening during accelerated storage (35°C) was IB‐OS (36 weeks). Nitrogen influenced a lower ∆E* for the first 5 weeks and resulted in a lower browning index throughout storage compared to ambient air, demonstrating a protective effect. This study demonstrated that OS films significantly extended shelf life of peach puree. Practical Applications Oxygen scavengers were effective in the protection of peach puree quality. Color was analyzed for indicating quality change of peach puree. Modified atmosphere with nitrogen had no significant effect on hue, color change, and browning index. Color degradation of peach puree was driven by oxygen‐related reactions.

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“…Core browning is a frequent problem during storage of peach fruit (Cáceres, Díaz, Shinya, & Infante, ), and chilling injury and natural senescence are the major causes of browning. Liu et al () and Yu et al () reported that 1‐MCP reduces browning of peach fruit during cold storage, while the opposite result was reported by Fan, Argenta, and Mattheis ().…”

Section: Discussionmentioning

confidence: 99%

Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit

Wang

Wei

Chen

et al. 2020

J Food Process Preserv

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Maturity, storage temperature, and postharvest treatment are all important factors that determine how postharvest storage affects qualities that make peaches attractive to consumers. In this study, the combined effects of maturity stage (as determined by I AD value; M1: 1.0 ~ 1.4, M2: 0.6 ~ 1.0 and M3: 0.2 ~ 0.6), treatment with or without 1-methylcyclopropene (1-MCP), and storage at different temperatures (5°C, 10°C, and 20°C) were measured in "Hujingmilu" peaches. Our results showed that treatment with 1-MCP helps to maintain fruit postharvest quality, but efficacy is influenced by postharvest factors. Principal component analysis (PCA) showed that1-MCP application increases the storage potential of fruit and has the potential to make fruit harvested at middle maturity (M2) more acceptable to consumers. In addition, low maturity fruit (M1) treated with 1-MCP are more suitable for long-term transportation in cold storage. Practical applicationsThis study investigated the effects of different temperatures and different maturities on 1-MCP-treated peach fruit and provided postharvest strategies for peaches in different commercial demands. This work will help to extend the storage life and expand the sales area of peach fruit and increase the industrial income.

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Assessment of peach internal flesh browning through colorimetric measures

Cited by 19 publications

References 33 publications

Sucrose degradation is regulated by 1-methycyclopropene treatment and is related to chilling tolerance in two peach cultivars

Sucrose degradation is regulated by 1-methycyclopropene treatment and is related to chilling tolerance in two peach cultivars

Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree

Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit

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