Articles
PEACH QUALITY: INFLUENCE OF RIPENING AND COLD STORAGE
Article number
379_55
Pages
445 – 450
Language
Abstract
Glohaven peaches were harvested at three dates and stored in N.A. (Normal Atmosphere) in order to evaluate the effects of ripening and storage on physical and chemical parameters and volatile compounds.
Flesh firmness and titratable acidity decreased with ripening and storage, while SS was not affected by harvest time but increased during cold storage.
Sucrose and glucose contents did not change but fructose and sorbitol were differently influenced by harvest and storage as well as malic, citric and quinic acids.
Total volatiles, lactones and benzaldehyde decreased with ripening and increased with storage time.
Results showed that Glohaven peaches harvested later had better quality and whatever the picking time, fruits can generally be stored in N.A. at 0°C for four weeks without significant quality losses.
Flesh firmness and titratable acidity decreased with ripening and storage, while SS was not affected by harvest time but increased during cold storage.
Sucrose and glucose contents did not change but fructose and sorbitol were differently influenced by harvest and storage as well as malic, citric and quinic acids.
Total volatiles, lactones and benzaldehyde decreased with ripening and increased with storage time.
Results showed that Glohaven peaches harvested later had better quality and whatever the picking time, fruits can generally be stored in N.A. at 0°C for four weeks without significant quality losses.
Authors
M. Vanoli, C. Visai, A. Rizzolo
Keywords
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