Sensory characteristics of 'Douradão' peaches submitted to modified atmosphere packaging

Abstract

The sensory, physical and chemical characteristics of 'Douradão' peaches cold stored in different modified atmosphere packaging (LDPE bags of 30, 50, 60, 75µm thickness) were studied. After 14, 21 and 28 days of cold storage (1 ± 1 ºC and 90 ± 5% RH), samples were withdrawn from MAP and kept during 4 days in ambient air for ripening. Descriptive terminology and sensory profile of the peaches were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The assessors consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen individuals were selected as judges based on their discrimination capacity and reproducibility. Seven descriptors were generated showing similarities and differences among the samples. The data were analysed by ANOVA, Tukey test and Principal Component Analysis (PCA). The atmospheres that developed inside the different packaging materials during cold storage differed significantly. The PCA showed that MA50 and MA60 treatments were more characterized by the fresh peach flavour, fresh appearance, juiciness and flesh firmness, and were effective for keeping good quality of 'Douradão' peaches during 28 d of cold storage. The Control and MA30 treatments were characterized by the mealiness, the MA75 treatment showed lower intensity for all attributes evaluated and they were ineffective to maintain good quality of the fruits during cold storage. Higher correlation coefficients (positive) were found between fresh appearance and flesh firmness (0.95), fresh appearance and juiciness (0.97), ratio and intensity of fresh peach smell (0.81), as well as higher correlation coefficients (negative) between Hue angle and intensity of yellow colour (-0.91), fresh appearance and mealiness (-0.92), juiciness and mealiness (-0.95), firmness and mealiness (-0.94).

Effect of Modified Atmosphere Packing and Potassium Permanganate Treatments on Storage of J.H.Hale Peach Cultivars

“…Depolama süresince modifiye atmosfer paketlerinin içindeki meyvelerde yünlüleşme oranı düşük seviyelerde kalmıştır. Çeşitli çalışmalarda da yünlüleşmeyi önlemek için modifiye atmosferde paketlemenin kullanılabileceği belirtilmiştir (Trujillo et al, 1998;Santana et al, 2010;Sakaldaş ve ark., 2013…”

“…Bu olumlu etki birçok meyve ve sebze çeşidinde de görülmektedir. MAP tekniği ile depolanan bazı şeftali çeşitlerinde ağırlık kayıplarının ve meyve eti yumuşamasının azaltıldığı, pazarlanabilir özelliklerin daha iyi korunduğu tespit edilmiştir (Tavares et al, 1994;Xue et al, 1998;Santana et al, 2010;Sakaldaş ve ark., 2013).…”

Fisiología y bioquímica de la maduración del fruto de durazno [<i>Prunus persica</i> (L.) Batsch]. Una Revisión

“…La concentración de etileno en el fruto de durazno es catalogada como alta, se reportan valores entre 10,0-100,0 μL de C 2 H 4 kg -1 h -1 a 20ºC ; de acuerdo con esto Santana et al (2010) encontraron para duraznos 'Douradão' concentraciones de etileno de 20 μL C 2 H 4 kg -1 h -1 al inicio de la maduración, mientras que en estados más avanzados la concentración aumentó hasta 50-70 μL C 2 H 4 kg -1 h -1 , posteriormente disminuye en la fase de senescencia; la producción se acentuó del día 3 al 5, en los cuales se iniciaron los diferentes cambios a nivel físico, químico y fisiológico en el fruto. Por otro lado Crisosto et al (2013) señalan que el uso de etileno exógeno en durazno genera a una maduración más uniforme del fruto, sin que se acelere la taza de maduración.…”

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

“…It is worth noting that peach presents strong respiration intensity and rapid softening after harvest, which leads to short shelf-life [2]. Up to now, various techniques such as normal atmosphere cold storage, hypobaric storage, gamma-irradiation, heat treatments, and controlled atmosphere cold storage have been applied in peach preservation [3][4][5]. Among these technologies, cold storage is the most commonly used, especially for large amounts of peaches.…”