Temperature Manipulation Improves Postharvest Quality of a Mid‐season Peach

Abstract

Mid-season peach (Prunus persica (L.) Batsch cv Majestic) fruit of five maturity stages, from red suture to red, fill soft. were subjected to warming treatments before and during storage at 5C. Intermittent warming and delayed storage accelerated softening in red suture, half and full red hard fruit. The treatment efect was greater with less mature fruit. Treatment had no eflect on soluble solids concentration, total phenolics, or titratable acidity. 'Majestic' peaches could be held at 5C up to four weeks ifharvested at the halfred or full red hard stage and held at room temperature for 24 h before storage.

Effects of Intermittent Conditioning on the Color and Enzymatic Activity of Peaches During Controlled Atmosphere Storage

“…(2005) found sharp decreases in the acidity of intermittently warmed peaches. On the other hand, other studies conclude that no differences between IW and refrigerated fruit can be established regarding acidity (Perkins‐veazie et al . 1999), results that are similar to ours.…”

“…As far as we know, there are no previous publications that reflect the effects of warming treatments on the carotenoid content in peach fruit, as the studies have focused on the modifications in color and on the sensorial appreciation of the color. Perkins‐Veazie et al . (1999) described the appearance of reddish coloration and an increase in C * during the storage of peaches kept at 5C and subjected to IW.…”

“…Fernández‐Trujillo and Artés (1997a) related the decrease in h ab in intermittently warmed Paraguayo peaches to greater accessibility between oxidative enzymes and their substrates, resulting in higher activity. Perkins‐Veazie et al . (1999) also found browning damage in IW peaches, which they attributed to higher PPO activity more than the effects on the phenolic compounds, although no data was reported.…”

“…1990; Fernández‐Trujillo and Artés 1998a,b; Fernández‐Trujillo et al . 1998; Perkins‐Veazie et al . 1999; Zhou et al .…”

Comportamiento postcosecha de variedades de caqui y de nuevas variedades de fruta de hueso de interés comercial

“…La tecnología poscosecha más adecuada para reducir daños por frío en melocotón, nectarina y albaricoque es el almacenamiento de los frutos a la temperatura óptima de 0ºC. Además, en la bibliografía se describen diversas tecnologías que se han aplicado a estos frutos para disminuir, paliar o evitar estas alteraciones, como por ejemplo, atmósferas controladas (Zhou et al, 2000;Crisosto, 2002a;Akbudak y Eris, 2003), atmósferas modificadas (Lurie, 1993), calentamientos intermitentes (Fernández-Trujillo y Artés, 1997;Artés et al, 1999a;Perkins-Veazie et al, 1999), retrasos en el almacenamiento en frío (Perkins-Veazie et al, 1999, Zhou et al, 20002001), aplicación de etileno , preacondicionados (Crisosto, 2001), aplicación de aire caliente (Budde et al, 2006, Jin et al, 2009, inmersión en agua caliente (Budde et al, 2006), premaduración (Crisosto y Valero, 2006), uso de pretratamientos de estrés térmico (Budde et al, 2002;Murray et al, 2007), aplicación de métodos o tratamientos químicos como la utilización de ácido salicílico o jasmonato de metilo (Jin et al, 2009), la aplicación de recubrimientos comestibles (Pérez-Gago et al, 2003;Navarro-Tarazaga et al, 2008; o incluso combinaciones de ellos.…”