Articles
PRECONDITIONING ‘GOLDRICH’ AND ‘ROBADA’ APRICOTS (PRUNUS ARMENIACA L.) HARVESTED AT TWO MATURITY STAGES
Article number
862_96
Pages
605 – 612
Language
English
Abstract
Stone fruit consumers usually complain for the poor eating quality of the product in the marketplace.
Delayed cooling (preconditioning) is a technique used commercially on peaches, nectarines and plums for improving the fruit quality and postharvest performance.
We evaluated the effect of preconditioning of Goldrich and Robada apricots on two maturity stages (yellow-green and yellow ground colour skin). After harvest, fruits were kept 24 h at 25°C, and then stored at 0°C and 85% R.H. for 20 and 40 days.
A Descriptive-Quantitative sensorial analysis was performed by a 12 assessors trained panel, and liking degree was determined by an untrained panel of 40 people.
On Robada, preconditioning induced rapid flesh softening and an increase of the SSC:TA ratio after 20 days of cold storage.
On Goldrich, pre¬conditioning produced no significant effect on maturity parameters, however, main differences were observed between maturity stages and cold storage periods.
In both cultivars, the PCA gathered the treatments according to cold storage periods and maturity.
It should be necessary to evaluate other maturity stages and cultivars to confirm that preconditioning improves the sensorial quality performance of apricots submitted to long cold storage.
Delayed cooling (preconditioning) is a technique used commercially on peaches, nectarines and plums for improving the fruit quality and postharvest performance.
We evaluated the effect of preconditioning of Goldrich and Robada apricots on two maturity stages (yellow-green and yellow ground colour skin). After harvest, fruits were kept 24 h at 25°C, and then stored at 0°C and 85% R.H. for 20 and 40 days.
A Descriptive-Quantitative sensorial analysis was performed by a 12 assessors trained panel, and liking degree was determined by an untrained panel of 40 people.
On Robada, preconditioning induced rapid flesh softening and an increase of the SSC:TA ratio after 20 days of cold storage.
On Goldrich, pre¬conditioning produced no significant effect on maturity parameters, however, main differences were observed between maturity stages and cold storage periods.
In both cultivars, the PCA gathered the treatments according to cold storage periods and maturity.
It should be necessary to evaluate other maturity stages and cultivars to confirm that preconditioning improves the sensorial quality performance of apricots submitted to long cold storage.
Authors
P. Rubio , R. Infante
Keywords
delayed cooling, sensorial quality, PCA, maturity level, prolonged postharvest
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