Controlled Atmosphere and Ethylene Effects on Quality of California Canning Apricots and Clingstone Peaches

Brecht, Jeffrey K.; Kader, Adel A.; Heintz, Christi M.; Norona, Robert C.

doi:10.1111/j.1365-2621.1982.tb10097.x

Cited by 24 publications

(9 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…No effects were observed on the acidity content of the peaches stored under CA or submitted to IC treatments. Most studies involving modified atmosphere storage show similar results to ours (Brecht et al . 1982; Ke and Kader 1992).…”

Section: Resultssupporting

confidence: 90%

See 1 more Smart Citation

Effects of Intermittent Conditioning on the Color and Enzymatic Activity of Peaches During Controlled Atmosphere Storage

Ferrer‐Mairal

Remón

Peíró

et al. 2011

Journal of Food Biochemistry

View full text Add to dashboard Cite

The purpose of this study was to evaluate the combined effects of controlled atmosphere (CA) storage at 0C and intermittent conditioning (IC) on the quality of two late season non-melting peach cultivars (Prunus persica L. Batsch cv. Jesca and Evaisa). In this work, not only chilling injury, but also chemical composition, pigment content, oxidative enzyme activity, color and sensory quality, were evaluated periodically. The results showed that the overall quality of the peaches was better preserved under CA storage alone than with IC added. Peaches could be successfully stored under CA (5% CO2 and 10% O2) for up to 45 days. IC (24 h at 20C every 6 days) induced significant undesirable changes in these types of peach cultivars, increasing polyphenoloxidase activity, giving rise to color changes (a* increase and hab decrease) and modifying the carotenoid content and sensory characteristics. PRACTICAL APPLICATIONSChilling injury causes severe losses in peaches. This disorder is genetically influenced and triggered by the combination of temperatures, gas composition and length of storage. Fruits affected by chilling injury can develop flesh mealiness, off-flavors and internal browning. Previous studies have investigated several treatments (e.g., controlled atmosphere, preconditioning and intermittent warming) to control chilling injury symptom development. However, the effectiveness of treatment depended on the characteristics of peach cultivars. In this paper, the effect of conditioning treatments on the quality of non-melting late peach cultivars was investigated. The study also developed a practical postharvest recommendation to prolong the shelf life of non-melting late peach varieties, which is of interest to scientists as well as to the peach industry.

show abstract

Section: Resultssupporting

confidence: 90%

“…2), whether the storage condition was air, CA or CA plus IC. Most studies report similar results to ours (Bretch et al . 1982; Ke et al .…”

Section: Resultssupporting

confidence: 90%

Effects of Intermittent Conditioning on the Color and Enzymatic Activity of Peaches During Controlled Atmosphere Storage

Ferrer‐Mairal

Remón

Peíró

et al. 2011

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…Certain cultivars are susceptible to chilling injury and would not withstand these low temperatures. Controlled-atmosphere storage is a possible method of extending storage time of peaches before processing and producing more evenly ripened fruit (Brecht et al 1982). However this treatment leads to development of off-flavors in some cultivars.…”

Section: Stone Fruitsmentioning

confidence: 99%

“…Apricots are the only stone fruit that contain appreciable amounts of terpenes. Controlled-atmosphere storage of apricots before processing tends to decrease off-flavor development (Brecht et al 1982). Canning is the primary method of preserving apricots.…”

Section: Stone Fruitsmentioning

confidence: 99%

Flavor and Color of Fruits as Affected by Processing

Shewfelt¹

1986

Commercial Fruit Processing

View full text Add to dashboard Cite

Flavor and color are critical factors in the evaluation of fruit products. Color and other appearance defects may cause a consumer to reject a product before tasting it, or more subtly, the appearance of a product may change flavor perception. If appearance is acceptable, flavor is the primary sensory characteristic used in judging the quality of fruit products. Thus, any fruit processor must be aware of the role of color and flavor in product quality and the controlling factors in maintaining these characteristics.Although processors may have little or no control over a fruit crop before it is harvested, several factors contribute to product yield and quality. Cultivar, weather conditions, spraying schedules, and cultural techniques are all important. The time between picking and the first step in the processing plant is known as the postharvest period. Since most postharvest changes in quality of fruit for processing are undesirable, this is an area of concern. As a general rule, once quality is lost during a process it can never be recaptured. Prudent postharvest management of the raw product can payoff in final product yield and quality.Postharvest quality changes in fruits are the result of normal metabolic processes and physiological responses to stress. When viewed from a IThis chapter prepared for first edition by the late A. Lome Shewfelt Commercial Fruit Processing, 2nd Edition

show abstract

“…Textural quality of canned apricots has been researched extensively (Luh et al 1978;Brecht et al 1982;Sharma et al 1992;Mallidis and Katsaboxakis 2002). Chitarra et al (1989) studied fruit softening and cell wall pectin solubilization in canned 'Patterson' apricots and reported that canning of slightly immature fruit led to immediate softening of the halves, to the extent that many were of unacceptable texture.…”

Section: Processingmentioning

confidence: 99%