Articles
Preliminary screening of suitability of peach and nectarine breeding selections for fresh-cut industry
Article number
1352_52
Pages
377 – 384
Language
English
Abstract
Peach and nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit.
Cutting operations induce wounding stress, which may accelerate the qualitative deterioration processes including water loss and oxidative browning, thus limiting the shelf-life of fresh-cut produce.
The aim of the present study was to evaluate the suitability to fresh-cut industry of 20 peach and nectarine advanced selections of CREA breeding programs and 3 cultivars with different flesh colour, taste (sweet and acid) and textural typologies (melting, non-melting, slow melting, stony hard). The fruit qualitative and nutraceutical profile was analysed, and the susceptibility to browning preliminary screened by assessing the flesh colour change, at room temperature, at 2, 3 and 4 h after cutting through colourimetric measures.
The 23 genotypes displayed large variability in many of the qualitative and antioxidant traits measured.
The highest nutraceutical compounds content was detected in the red-fleshed fruits.
The preliminary results showed that the flesh browning degree, assessed by calculating the variation of the L* coordinate of the CIELAB system, varied greatly among genotypes and was generally higher in the white-fleshed fruits, although genotypes with little ΔL* values were identified also in this group.
The method adopted in this work could allow rapid and easy-to use screening peach genotypes for susceptibility to browning in view of a use for the fresh-cut industry.
Cutting operations induce wounding stress, which may accelerate the qualitative deterioration processes including water loss and oxidative browning, thus limiting the shelf-life of fresh-cut produce.
The aim of the present study was to evaluate the suitability to fresh-cut industry of 20 peach and nectarine advanced selections of CREA breeding programs and 3 cultivars with different flesh colour, taste (sweet and acid) and textural typologies (melting, non-melting, slow melting, stony hard). The fruit qualitative and nutraceutical profile was analysed, and the susceptibility to browning preliminary screened by assessing the flesh colour change, at room temperature, at 2, 3 and 4 h after cutting through colourimetric measures.
The 23 genotypes displayed large variability in many of the qualitative and antioxidant traits measured.
The highest nutraceutical compounds content was detected in the red-fleshed fruits.
The preliminary results showed that the flesh browning degree, assessed by calculating the variation of the L* coordinate of the CIELAB system, varied greatly among genotypes and was generally higher in the white-fleshed fruits, although genotypes with little ΔL* values were identified also in this group.
The method adopted in this work could allow rapid and easy-to use screening peach genotypes for susceptibility to browning in view of a use for the fresh-cut industry.
Publication
Authors
D. Giovannini, F. Brandi, A. Magri, M. Petriccione
Keywords
Prunus persica, quality, processing, flesh browning, polyphenols, anthocyanins
Groups involved
Online Articles (87)