Articles
Suitability of new CREA selections of peach, pear and apple to fresh-cut preparations
Article number
1442_8
Pages
57 – 62
Language
English
Abstract
Fruit fresh-cut preparations are becoming more and more popular due to their ready-to eat characteristic resulting in growing interest by consumers.
However, in many cases postprocessing is necessary to prevent quality loss and consumer perception issues such as browning and overall fruit quality decay.
Many treatments have been developed to address this necessity, including organic acids dipping, resulting in prolonged shelf-life of sliced fruits.
Within last years, CREA breeding programs developed promising selections of yellow-fleshed nectarines, pear hybrids and apples, among others.
To verify their adaptability to fresh-cut market, tests have been performed using organic acids such as ascorbic (AA) and citric (CA) acids to assess their effect on browning.
The results were not homogeneous but evidenced an overall synergistic effect of both acids in limiting the browning of the flesh, proven to be superior to both acids alone and to untreated controls and confirmed a major role of the genetic background of the fruit in response to the treatments.
However, in many cases postprocessing is necessary to prevent quality loss and consumer perception issues such as browning and overall fruit quality decay.
Many treatments have been developed to address this necessity, including organic acids dipping, resulting in prolonged shelf-life of sliced fruits.
Within last years, CREA breeding programs developed promising selections of yellow-fleshed nectarines, pear hybrids and apples, among others.
To verify their adaptability to fresh-cut market, tests have been performed using organic acids such as ascorbic (AA) and citric (CA) acids to assess their effect on browning.
The results were not homogeneous but evidenced an overall synergistic effect of both acids in limiting the browning of the flesh, proven to be superior to both acids alone and to untreated controls and confirmed a major role of the genetic background of the fruit in response to the treatments.
Authors
M. Pietrella, F. Brandi, D. Giovannini, S. Sirri, M. Petriccione, G. Caracciolo
Keywords
fruit, fresh-cut treatment, browning, ascorbic acid, citric acid
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