Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach

Autores
Murray, Ricardo Ernesto; Lucangeli, Carlos; Polenta, Gustavo Alberto; Budde, Claudio Olaf
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Postharvest Biology and Technology 44 (2) : 116-121 (May 2007)
Materia
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
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/18385
Acceder
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oai_identifier_str oai:localhost:20.500.12123/18385
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peachMurray, Ricardo ErnestoLucangeli, CarlosPolenta, Gustavo AlbertoBudde, Claudio OlafFrutas de HuesoDuraznoPrunus persicaFisiología PostcosechaJugosidadFirmezaTextura de frutasStone fruitsPeachesPostharvest PhysiologyJuicinessFirmnessFruit TextureChilling InjuryLeatherinessDaños por FríoChilling 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, INTAFil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Lucangeli, Carlos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaElsevier2024-07-04T13:32:31Z2024-07-04T13:32:31Z2007-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/18385https://www.sciencedirect.com/science/article/pii/S09255214060032790925-5214https://doi.org/10.1016/j.postharvbio.2006.11.013Postharvest Biology and Technology 44 (2) : 116-121 (May 2007)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:31:43Zoai:localhost:20.500.12123/18385instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:31:44.059INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach
Murray, Ricardo Ernesto
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
title_short 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_sort Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach
dc.creator.none.fl_str_mv Murray, Ricardo Ernesto
Lucangeli, Carlos
Polenta, Gustavo Alberto
Budde, Claudio Olaf
author Murray, Ricardo Ernesto
author_facet Murray, Ricardo Ernesto
Lucangeli, Carlos
Polenta, Gustavo Alberto
Budde, Claudio Olaf
author_role author
author2 Lucangeli, Carlos
Polenta, Gustavo Alberto
Budde, Claudio Olaf
author2_role author
author
author
dc.subject.none.fl_str_mv 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
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
dc.description.none.fl_txt_mv 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
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.
publishDate 2007
dc.date.none.fl_str_mv 2007-05
2024-07-04T13:32:31Z
2024-07-04T13:32:31Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0925-5214
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Postharvest Biology and Technology 44 (2) : 116-121 (May 2007)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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