POSTHARVEST PHYSIOLOGY AND QUALITY MAINTENANCE OF FRESH-CUT NECTARINES AND PEACHES

The optimal ripeness stage of whole nectarines and peaches to attain the maximal shelf-life and eating quality of fresh-cut slices is between 13 and 27 N flesh firmness and the optimal storage conditions are 0°C and 90–95% relative humidity.
During the 1996 season we determined the shelf-life of slices made from 13 cultivars of peaches and 8 cultivars of nectarines and found that shelf-life varied significantly (between 2 and 12d at 0°C) among the cultivars tested.
Shelf-life based on visual appearance is limited by loss of sheen and gloss at the cut surface (likely due to localised dehydration of the cut surface) and endocarp breakdown.
At 10°C, controlled atmospheres of low O₂ (0.25% O₂) and/or elevated CO₂ (air+5%, 10%, or 20% CO₂) had a minor effect on the shelf-life of fresh-cut peaches.
Low O₂ and elevated CO₂ levels act synergistically to increase production of fermentative metabolites (ethanol and acetaldehyde) in fresh-cut peach slices at 10°C. Most importantly we determined that shelf-life based on eating quality is shorter than shelf-life based on visual appearance.
Lack of ripe fruit juiciness and soft texture development in fresh-cut peaches and nectarines, especially those cut at the mature-green stage, is a serious issue which must be addressed to satisfy consumers and assure repeat purchases of fresh-cut nectarine and peach products.

International Symposium Effect of Pre- & Postharvest factors in Fruit Storage

J.R. Gorny, B. Hess-Pierce, A.A. Kader

https://doi.org/10.17660/ActaHortic.1999.485.23