Effect of ethylene, intermittent warming and controlled atmosphere on postharvest quality and the occurrence of woolliness in peach (Prunus persica cv. Chiripá) during cold storage

Effect of controlled atmosphere on postharvest quality of 'Douradão' peaches

“…Fruits from CA cold storage presented about 5.0% decay incidence, after same period. These results are supported by reports from other authors on CA effects on reducing decay (RETAMALES et al, 1992;NAVA;BRACKMANN, 2002;GIRARDI et al, 2005).…”

“…Similar tendencies were found by other authors (RETAMALES et al, 1992; NAVA; BRACKMANN, 2002;GIRARDI et al, 2005) in their studies on acidity of peaches under CA cold storage; in post-storage ripening no difference was detected between treatments. Murray et al (1998) and Crisosto (2005) observed that the increase of soluble solid content depends on the maturity grade of the peach and storage conditions; the authors mentioned that CA cold storage can delay the initiation of changes in chemical and biochemical attributes in these fruits.…”

“…Murray et al (1998) and Crisosto (2005) observed that the increase of soluble solid content depends on the maturity grade of the peach and storage conditions; the authors mentioned that CA cold storage can delay the initiation of changes in chemical and biochemical attributes in these fruits. Other studies on CA cold storage with different peach and nectarine cultivars GIRARDI et al, 2005) mentioned that the fruits stored in CA showed lower values of SSC when compared to control fruit.…”

“…The lower juice content of the fruits found in Control and CA1 treatments, differed significantly from the CA2 and CA3 treatments, that no differed of those fruits evaluated after harvest, except after 28days (Table 2). Other reports (ZHOU et al, 2000b;GIRARDI et al, 2005;GIEHL, 2006) related higher juice content on ripe fruit from CA when compared to control fruit.…”

Métodos de conservação de framboesa in natura

“…A aplicação do 1-MCP na concentração 1000 nL L -1 minimizou a queda da AT de framboesas após a colheita, mantendo esses frutos mais ácidos (Tabela 8 A manutenção da maior porcentagem de AT dos frutos expostos ao 1-MCP ocorreu, provavelmente, devido ao efeito inibitório da ação do etileno causada pelo 1-MCP, o que também resultou na redução da atividade respiratória e, consequentemente, reduziu o catabolismo de ácidos orgânicos, conforme também verificado por Girardi et al (2005).…”