Woolliness Control and Pectin Solubilization of 'Douradão' Peach After Heat Shock Treatment

Abstract

Peach fruit ripens and senesces rapidly at room temperatures. The use of cold storage is limited by chilling injury which results in internal breakdown where internal browning and woolliness are the symptoms, and it is difficult to extend their storage life. In this study, effect of high and moderate temperatures on incidence of woolliness and changes of pectin solubilization of 'Douradão' peach fruit during cold storage were investigated. The treatments were: heating at 50°C during 1 and 2 hours (50°C/1h and 50°C/2h); heating at 20°C during 48 hours (20°C/48hs) and non treated fruit (control). Fruit were stored at 1ºC for 30 days and were analyzed every 10 days (plus 3 days at 25ºC). Treatments with high temperature (50°C) advanced the onset of woolliness symptoms when compared with control treatment. The treatment with heating at 20°C/48hs reduced the woolliness symptoms, but induced greater solubilization of pectin and consequently high loss of firmness. Heat shock treatment appears problematic for the extension of the postharvest storage life of peach fruits.

Exogenous nitric oxide induces disease resistance against Monilinia fructicola through activating the phenylpropanoid pathway in peach fruit

“…Peach [ Prunus persica (L.) Batsch] fruit has a short postharvest life at room temperature because of its high susceptibility to decay pathogens and rapid deterioration in quality . One of the most important postharvest diseases of peach is brown rot caused by the fungus Monilinia fructicola (G.…”

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

“…The lower firmness found in the treated fruit during the simulated marketing period may also be related to the higher juiciness and lack of woolliness in these fruits ( Figure 2A). Other authors observed similar results in peaches and nectarines submitted to pre-storage and concluded that the decline in firmness is related to an increase in juiciness and to a decrease in woolliness (Infante et al, 2009;Sasaki et al, 2010). Murray et al (2007) reported that the combination of pre-storage and controlled atmosphere reduced the fruit firmness to values of approximately 6 N, as well as the woolliness, thus maintaining the fruit quality.…”

“…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 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.…”