Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach
Chilling injury is a limiting factor for commercial life of peach fruit (Prunus persica (L.) Batsch). High CO2 controlled atmosphere storage (CA) is a proven technology to overcome the disorder, while pre-storage heat treatment appear like an emerging alternative although showing some undesirable si...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/18385 https://www.sciencedirect.com/science/article/pii/S0925521406003279 https://doi.org/10.1016/j.postharvbio.2006.11.013 |
| _version_ | 1855037848217976832 |
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| author | Murray, Ricardo Ernesto Lucangeli, Carlos Polenta, Gustavo Alberto Budde, Claudio Olaf |
| author_browse | Budde, Claudio Olaf Lucangeli, Carlos Murray, Ricardo Ernesto Polenta, Gustavo Alberto |
| author_facet | Murray, Ricardo Ernesto Lucangeli, Carlos Polenta, Gustavo Alberto Budde, Claudio Olaf |
| author_sort | Murray, Ricardo Ernesto |
| collection | INTA Digital |
| description | Chilling injury is a limiting factor for commercial life of peach fruit (Prunus persica (L.) Batsch). High CO2 controlled atmosphere storage (CA) is a proven technology to overcome the disorder, while pre-storage heat treatment appear like an emerging alternative although showing some undesirable side effects. The objective of this experiment was to combine both CA and pre-storage heat treatment to improve control of chilling injury. ‘Flavorcrest’ fruit were heat treated for 24 h at 39 ± 1 °C (HT) or maintained at 0 ± 1 °C (HC) followed by cold storage with two levels of CA, 5% O2 + 15% CO2 (MI); 5% O2 + 20% CO2 (MA) or air (AIR). Firmness, juice content and flesh color were evaluated 4 days after harvest and after 3 and 4 weeks of storage. Control fruit (HC + AIR) showed “leatheriness” after 3 weeks; by this time HT, MI and MA, alone or combined were enough to overcome the problem; by 4 weeks only fruit receiving MI or MA softened adequately. Combined treatments were useful for improving juiciness and were the only alternative to reach 4 weeks with commercial quality. Although heat treated fruit had generally redder flesh than others, this side effect was reduced by CA. |
| format | info:ar-repo/semantics/artículo |
| id | INTA18385 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA183852024-07-04T13:40:40Z Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach Murray, Ricardo Ernesto Lucangeli, Carlos Polenta, Gustavo Alberto Budde, Claudio Olaf Frutas de Hueso Durazno Prunus persica Fisiología Postcosecha Jugosidad Firmeza Textura de frutas Stone fruits Peaches Postharvest Physiology Juiciness Firmness Fruit Texture Chilling Injury Leatheriness Daños por Frío Chilling injury is a limiting factor for commercial life of peach fruit (Prunus persica (L.) Batsch). High CO2 controlled atmosphere storage (CA) is a proven technology to overcome the disorder, while pre-storage heat treatment appear like an emerging alternative although showing some undesirable side effects. The objective of this experiment was to combine both CA and pre-storage heat treatment to improve control of chilling injury. ‘Flavorcrest’ fruit were heat treated for 24 h at 39 ± 1 °C (HT) or maintained at 0 ± 1 °C (HC) followed by cold storage with two levels of CA, 5% O2 + 15% CO2 (MI); 5% O2 + 20% CO2 (MA) or air (AIR). Firmness, juice content and flesh color were evaluated 4 days after harvest and after 3 and 4 weeks of storage. Control fruit (HC + AIR) showed “leatheriness” after 3 weeks; by this time HT, MI and MA, alone or combined were enough to overcome the problem; by 4 weeks only fruit receiving MI or MA softened adequately. Combined treatments were useful for improving juiciness and were the only alternative to reach 4 weeks with commercial quality. Although heat treated fruit had generally redder flesh than others, this side effect was reduced by CA. EEA San Pedro, INTA Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Lucangeli, Carlos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina 2024-07-04T13:32:31Z 2024-07-04T13:32:31Z 2007-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/18385 https://www.sciencedirect.com/science/article/pii/S0925521406003279 0925-5214 https://doi.org/10.1016/j.postharvbio.2006.11.013 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Postharvest Biology and Technology 44 (2) : 116-121 (May 2007) |
| spellingShingle | Frutas de Hueso Durazno Prunus persica Fisiología Postcosecha Jugosidad Firmeza Textura de frutas Stone fruits Peaches Postharvest Physiology Juiciness Firmness Fruit Texture Chilling Injury Leatheriness Daños por Frío Murray, Ricardo Ernesto Lucangeli, Carlos Polenta, Gustavo Alberto Budde, Claudio Olaf Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach |
| title | Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach |
| title_full | Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach |
| title_fullStr | Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach |
| title_full_unstemmed | Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach |
| title_short | Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach |
| title_sort | combined pre storage heat treatment and controlled atmosphere storage reduced internal breakdown of flavorcrest peach |
| topic | Frutas de Hueso Durazno Prunus persica Fisiología Postcosecha Jugosidad Firmeza Textura de frutas Stone fruits Peaches Postharvest Physiology Juiciness Firmness Fruit Texture Chilling Injury Leatheriness Daños por Frío |
| url | http://hdl.handle.net/20.500.12123/18385 https://www.sciencedirect.com/science/article/pii/S0925521406003279 https://doi.org/10.1016/j.postharvbio.2006.11.013 |
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