Qualidade dos pêssegos da região da Beira Interior no ciclo 2015

Fuzzy Logic Decision Support System to Predict Peaches Marketable Period at Highest Quality

“…Peaches, being climacteric fruits, deteriorate quickly at ambient temperature and have a short storage period that causes substantial losses in quality during the maturation period, including strong loss of firmness to extend their commercial life [28,29]. The time and success of the conservation process depend on biological factors such as fruit respiration, transpiration, and the action of ethylene.…”

“…The peach tree's biological cycle is divided into vegetative growth, corresponding to the development of meristematic structures, and fruiting, which consists of fruit formation. At the end of this cycle, fruit maturation depends on the cultivar and involves some physiological changes that determine fruit quality [28,29]. Fruit quality results from a combination of sensory parameters such as appearance, texture, aroma, flavor, nutritional value, and food safety.…”

“…Temperature is a relevant factor in the process of preserving peaches to extend their shelf life and preserve their organoleptic characteristics. It must be taken into account that peach deteriorates and ripens quickly at room temperature, being the ideal storage temperature between 0 • C and 2.2 • C with humidity between 85% and 95% [29]. Acidity is one of the parameters that characterize the quality of the fruit as a high acidity content supersedes the sugar content in the fruit.…”

“…The marketing of peaches starts in June and ends in September, and this offer is based on a wide range of cultivars that, in addition to the maturation date, present fruits with different characteristics [29].…”