Different peach cultivars and their suitability for minimal processing

Pérez, María Carmen Fuentes; Delgado, Sergio Nogales; Yuste, María Concepción Ayuso; Bohoyo-Gil, D.

doi:10.17221/320/2013-cjfs

Cited by 8 publications

(6 citation statements)

References 24 publications

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“…Among the six drying experiments, the highest Brix value (78.00) was recorded with "CD+MW2", while the lowest values (40.80) were recorded with "CD". Results of our study were similar by Fuentes-Pérez et al (2014). The pH and Brix values of six peach cultivars (O'Henry, Ryan Sun, Summer Rich, Ruby Rich, Spring Lady and Royal Glory) were measured between 3.40-4.12 and 7.93-14.08, respectively.…”

Section: Ph and Brix Analysessupporting

confidence: 76%

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Application of Drying Techniques on Peach Puree

Polat¹,

Taşkın²,

İzli³

2021

Tarım Bilimleri Dergisi

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In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to "CD" (220 min). The minimum value was obtained by "MW1" (10 min). By comparison of total color change (ΔE), the highest values were achieved with "CD+MW3", whereas the lowest values were achieved with "MW2". Under all drying applications, the maximum pH and Brix changes were observed with "CD+MW2". From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.

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Section: Ph and Brix Analysessupporting

confidence: 76%

“…Usually, dried peaches are used in bakery, cake, fruit leather and sauces (Doymaz 2014). Peach fruit is also a source of vitamins, minerals and beneficial plant compounds (Doymaz & Bilici 2014) and a helpful ingredient of the diet (Fuentes-Pérez et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Application of Drying Techniques on Peach Puree

Polat¹,

Taşkın²,

İzli³

2021

Tarım Bilimleri Dergisi

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“…The puncture test is the most commonly used large deformation mechanical test for firmness determination, applicable to a broad array of horticultural commodities (Ciacciulli, Chiozzotto, Attanasio, Cirilli, & Bassi, 2018; Fuentes‐Pérez, Nogales‐Delgado, Ayuso, & Bohoyo‐Gil, 2014; Ruiz‐Altisent, Lleó, & Riquelme, 2006), including canned peach (Manganaris, Vasilakakis, Diamantidis, & Mignani, 2005). The puncture test is primarily used to measure the required force to penetrate the fruit flesh at a fixed distance with a steady speed rate of the moving probe.…”

Section: Resultsmentioning

confidence: 99%

Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit

Christofi

Mourtzinos

Lazaridou

et al. 2020

Journal of Texture Studies

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Peach (Prunus persica) products are destined for fresh consumption or are being consumed after processing in various forms. Despite its huge economic importance, no standardized protocols to define sensorial attributes and mechanical properties of canned peaches exist. Thus, the aim of the current study was dual and included the setting up of a list of sensorial descriptors and the elaboration of a toolkit to evaluate the textural properties of canned peaches using large deformation mechanical testing. A standardized vocabulary (“consensus language”) was initially developed toward the determination and quantification of 15 sensorial attributes through a descriptive quantitative analysis (QDA) approach. Textural properties were additionally evaluated with a TA‐XT Plus texture analyzer by applying three discrete large deformation tests [(a) puncture test with a flat cylindrical probe; (b) texture profile analysis (TPA) with a flat compression plunger; and (c) Kramer shear test (KST) cell with a bladed fixture]; that is, a total of nine textural properties, namely, “puncture firmness” (individual halves), “Kramer” hardness (applied in a complex mixture of peach slices), “TPA” hardness (central section of halves), fracturability, consistency, cohesiveness, springiness, chewiness, and total hardness were assessed. We hereby present novel protocols that encompass the comprehensive determination of sensorial and textural properties. The established protocols, providing complementary information, are readily applicable to the canning industry in setting up qualitative tests to determine product shelf life as well as to assist on going breeding programs for the evaluation of new candidate clingstone cultivars destined for canning purposes.

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“…Consequently, they contain high levels of fiber, minerals or antioxidants such as vitamins C and E, carotenoids, glucosinolates, polyphenols, etc. [3][4][5][6]. This fact has supposed an interesting research field for scientists, and its relevance has continuously increased.…”

Section: Introduction 1fresh-cut Fruits and Vegetablesmentioning

confidence: 99%

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

Nogales-Delgado

2021

Applied Sciences

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Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.

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Different peach cultivars and their suitability for minimal processing

Cited by 8 publications

References 24 publications

Application of Drying Techniques on Peach Puree

Application of Drying Techniques on Peach Puree

Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

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