Articles
Chilling injury in local and modern peach cultivars from a Spanish peach bank germplasm
Article number
1352_32
Pages
237 – 244
Language
English
Abstract
Peaches and nectarines are climacteric fruits with a relatively short storage potential due to rapid ripening and deterioration.
Cold storage is effective in extending shelf-life, and preserving fruit quality properties; however, it can lead to the development of a disorder known as chilling injury (CI), perceived when fruit reaches consumer.
In the present work, 51 local Spanish and 57 non-Spanish cultivars from the peach germplasm collection established at the Experimental Station of Aula Dei (Zaragoza, Spain) were evaluated after storage of fruit at 5°C (CI inducing conditions) for 2 and 4 weeks.
Given the large influence of pre-harvest factors on post-harvest performance of peaches, harvest and postharvest phenotype information was obtained.
Basic fruit quality parameters as soluble solids content (SSC), firmness (N), titratable acidity (TA), and ripening index (SSC/TA) were determined.
Biochemical compounds such as total phenolics content (TPC) and anthocyanins content (AC) were also obtained.
In addition, the enzymatic activity of phenylalanine ammonia-lyase (PAL) was determined to study its correlation with CI symptoms.
Statistical analyses emphasized differences between the assayed cultivars and highlighted their origin as a key factor affecting metabolite profiles and susceptibility to chilling injury during cold storage.
Cold storage is effective in extending shelf-life, and preserving fruit quality properties; however, it can lead to the development of a disorder known as chilling injury (CI), perceived when fruit reaches consumer.
In the present work, 51 local Spanish and 57 non-Spanish cultivars from the peach germplasm collection established at the Experimental Station of Aula Dei (Zaragoza, Spain) were evaluated after storage of fruit at 5°C (CI inducing conditions) for 2 and 4 weeks.
Given the large influence of pre-harvest factors on post-harvest performance of peaches, harvest and postharvest phenotype information was obtained.
Basic fruit quality parameters as soluble solids content (SSC), firmness (N), titratable acidity (TA), and ripening index (SSC/TA) were determined.
Biochemical compounds such as total phenolics content (TPC) and anthocyanins content (AC) were also obtained.
In addition, the enzymatic activity of phenylalanine ammonia-lyase (PAL) was determined to study its correlation with CI symptoms.
Statistical analyses emphasized differences between the assayed cultivars and highlighted their origin as a key factor affecting metabolite profiles and susceptibility to chilling injury during cold storage.
Publication
Authors
A. Navarro, R. Giménez, C.M. Cantín, P.J. Martínez-García, J. Val, M.A. Moreno
Keywords
anthocyanins, browning, fruit, origin, quality, PAL, phenols
Groups involved
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