<b>Woolliness and leatheriness in late peach cultivars submitted to both delayed storage and to cold storage</b> - doi: 10.4025/actasciagron.v35i3.13347

Abstract

ABSTRACT. The study was performed to identify the effect of delayed storage on the control of woolliness and leatheriness during cold storage of the late peach cultivars grown in Brazil. The fruits were harvested at the mature-green stage. All of the cultivars were exposed to temperatures of 20 ± 0.5ºC and 75 ± 3% of R.H. in a cold room for 0, 24, or 48 hours. Afterwards, the fruits were kept at 0 ± 0.5ºC and 92 ± 3% of R.H. for 28 days. The yellow pulp peaches, regardless of the length of delayed storage, did not present any symptoms of woolliness or leatheriness. The white pulp peaches not submitted to delayed storage developed either one or more of the other physiological disorders. Due to their lower level of pulp firmness, the control fruits of 'Chimarrita' and 'Marli' peaches were classified as woolly fruits. The control fruits of 'Chiripá' peaches, with pulp firmness of more than 30 N, presented leatheriness. High pectinmethylesterase (PE) activity was verified in the woolly fruits. The delayed storage for 48 hours in all the cultivars provided advanced ripening. The delayed storage by 24 hours was effective in the control of physiological disorders in the white pulp cultivars.Keywords: Prunus sp., chilling injury, physiologic disturbances, quality, postharvest.Lanosidade e retenção de firmeza em pêssegos de cultivares tardias, submetidos ao condicionamento térmico sob armazenamento refrigerado RESUMO. Este estudo foi conduzido com o objetivo de identificar o efeito do condicionamento térmico no controle da lanosidade e da retenção de firmeza em pêssegos de cultivares tardias cultivadas no Brasil. Os frutos foram colhidos fisiologicamente maturos e expostos a temperatura de 20 ± 0,5ºC and 75 ± 3% de U.R., em câmara frigorífica, durante 0, 24 ou 48 horas. Após, os frutos foram acondicionados em câmara frigorífica a 0 ± 0,5ºC e 92 ± 3% de UR, por 28 dias. Os pêssegos de polpa amarela, independentemente do condicionamento térmico, não apresentaram sintoma de lanosidade ou retenção de firmeza. Os pêssegos de polpa branca, quando não submetidos ao condicionamento térmico, desenvolveram distúrbios fisiológicos. Devido aos baixos valores de firmeza de polpa, os pêssegos do grupo controle das cultivares Chimarrita e Marli, foram classificados como lanosos. Os frutos controle de pêssegos Chiripá, com firmeza de polpa acima de 30 N, apresentaram retenção de firmeza. A atividade da pectinametilesterase (PE) foi maior nos frutos lanosos. O condicionamento térmico por 48 horas acelerou o amadurecimento dos frutos de todas as cultivares. O condicionamento térmico por 24 horas foi eficiente no controle de distúrbios fisiológicos em pêssegos das cultivares de polpa branca.Palavras-chave: Prunus sp., danos de frio, distúrbios fisiológicos, qualidade, pós-colheita.

Enhancement of the antioxidant capacity and reduction of chilling injury in ‘Douradão’ peaches refrigerated under pre-storage and modified atmosphere

“…The same authors found an increase in the content of phenolic compounds in 'Royal Glory' peaches during the simulated marketing period with the application of heat treatment (immersion in hot water) before cold storage. However, Neves et al (2013) did not find any difference between the treatments both with and without the application of pre-storage in peaches kept under refrigeration for 28 days.…”

“…The effect of pre-storage combined with LDPE packaging on the cold storage of 'Douradão' peaches was shown to be effective in reducing woolliness when the fruits were cold stored for 30 days at 0ºC followed by 3 days at room temperature. The pre-storage also reduced the woolliness in different varieties of peaches and nectarines when the fruits were exposed to room temperature before the cold storage Sasaki at al., 2010;Neves, Campos, Prill, & Roberto, 2013). Choi and Lee (1997) observed a significant effect on the reduction of woolliness using a passive modified atmosphere in 'Yumyeong' peaches when the fruits were compared with unpackaged ones.…”

“…The exposition of stone fruits to pre-storage before cold storage promotes the stability of cellular tissues and reduces the activity of oxidative enzymes such as polyphenoloxidase (Neves, Campos, Prill, & Roberto, 2013). This enables the peach to resist a longer period of exposition to low storage temperatures without presenting chilling injuries such as internal browning (Crisosto, Garner, Andris, & Day 2004).…”

“…The pre-storage treatment also enhanced PG activity in peaches (Von Mollendorff & De Villiers, 1988) and nectarines , which reduced the woolliness in the fruits when compared to those submitted to cold storage immediately after harvest. Peaches and nectarines that were submitted to pre-storage for 1 or 2 days presented a reduction in woolliness, which improved the sensory quality of these fruits and increased the consumer acceptance (Sasaki, Cerqueira, Sestari, Del Aguila, & Kluge, 2010;Neves, Campos, Prill, & Roberto, 2013;Infante et al, 2009). Nevertheless, one of the problems reported by these authors is the reduction in firmness and the increase in weight loss during the storage period.…”

Effects of Pre-Drying, Delayed Cooling, and Carbon Dioxide on Skin Blackening Disorder in Asian pear (Pyrus pyrifolia Nakai) ‘Chuhwangbae’

“…However, it can cause a variety of chilling injuries in peach fruit; woolliness and leatheriness symptoms occur at low temperatures, resulting in diminished quality (Neves et al, 2013). Cold acclimation and delayed storage retarded those symptoms effectively; then, low temperature storage preserved quality and prolonged shelf life (Li et al, 2012;Neves et al, 2013). The superficial scald that occurs after low temperature storage in apple fruits is a result of chilling injury (Watkins et al, 1995).…”