Postharvest Physiology of Peaches and Nectarines

Lill, Ross E.; O’Donoghue, Erin M.; King, Graeme A.

doi:10.1002/9781118060841.ch10

Cited by 117 publications

(41 citation statements)

References 123 publications

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“…Reports has related that the use of controlled atmosphere (CA) with elevated CO 2 and reduced O 2 concentrations delays or prevents the onset of this chilling symptom and the storage life of peach can be extended (LILL; DONAGHUE; KING, 1989;KADER, 2003;CRISOSTO, 2005). Cell wall changes after CA storage appeared to be similar to the changes during ripening without storage, where woolliness did not develop (LURIE et al, 1994).…”

Section: Quality Evaluationmentioning

confidence: 85%

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

Santana¹,

Benedetti²,

Sigrist³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Quality Evaluationmentioning

confidence: 85%

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

Santana¹,

Benedetti²,

Sigrist³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Their storage life, contrary to other climacteric fruit (e.g., apples), rarely exceeds 4-5 wk, which makes these fruit types interesting for comparative physiological studies. Extended storage of peaches and nectarines induces a decrease of quality parameters (taste, texture), the appearance of chilling injury (CI), and physiological disorders such as woolliness (Lill et al, 1989;Lurie and Crisosto, 2005). Chilling injury is considered to be one of the most important symptoms affecting sensory characteristics in peaches; it is a physiological disorder affecting stone fruit stored for long periods in cold storage (Lurie and Crisosto, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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Peach (Prunus persica [L.] Batsch) is a perishable product and its storage period may be extended by using different postharvest methods. For this purpose, peaches harvested at the commercial ripening stage were treated with individual and combined effects of putrescine (1 mM) and ultrasonic treatment (32 kHz for 10 min); postharvest storage quality of peach fruit was evaluated during storage at 0-1 °C for 28 d. Quality characteristics such as weight loss, fruit firmness, respiration rate, total sugar, total soluble solid content, titratable acidity, chilling injury, and decay rate were determined at the beginning and during the storage period at 1-wk intervals. The result showed that individual and combined effects of putrescine and ultrasonic treatment, when compared to control fruits, could increase peach fruit postharvest life by inducing resistance to different diseases and chilling injury with no noticeable effect on fruit quality attributes such as weight loss, total soluble solids, and total sugar. At the same time, a combined putrescine and ultrasound treatment was found to be more effective than other treatments in decreasing respiration rate and maintaining firmness and acidity. Peach storability could be extended with a combined putrescine and ultrasound treatment because it delays the ripening processes.

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“…However, these fruits are susceptible to chilling injury when cold stored for long periods. It has been reported that the use of controlled atmosphere (CA) with elevated CO 2 and reduced O 2 concentrations delay or prevent the onset of this chilling symptom and the storage life of peaches can be extended (LILL; O'DONAGHUE; KING, 1989;KADER, 2003;LURIE;CRISOSTO, 2005).…”

Section: Recruitment Training and Selection Of Assessorsmentioning

confidence: 99%