Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/588 |
Resumo: | This study was carried out with one of the most important cultivar grown in the State of Sao Paulo, Brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. The use of controlled atmosphere (CA) with elevated CO2 and reduced O2 concentrations prevent the onset of the chilling symptom. Thus, the effect of three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was evaluated in order to extend the storage life of ‘Douradão’ peaches. After 14, 21 and 28 days, samples were withdrawn from CA and kept in fresh air at 25 ± 1 °C and 90 ± 5% RH to complete ripening. On the day of removal and after 4 days, were the peaches quality characteristics were evaluated. The results showed that the use of CA during cold storage reduced weight loss and prevented postharvest decay. CA2 and CA3 treatments were effective in keeping good quality of ‘Douradão’ peaches during 28 days of cold storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. CA1 and Control treatments did not present marketable conditions after 14 days of cold storage. Keywords: Prunus persica; chilling; woolliness; storage life; pectolytic enzymes. |
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Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peachesEfeito da atmosfera controlada na qualidade pós-colheita de pêssegos ‘Douradão’Prunus persicaChillingWoolliness;Storage lifePectolytic enzymesThis study was carried out with one of the most important cultivar grown in the State of Sao Paulo, Brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. The use of controlled atmosphere (CA) with elevated CO2 and reduced O2 concentrations prevent the onset of the chilling symptom. Thus, the effect of three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was evaluated in order to extend the storage life of ‘Douradão’ peaches. After 14, 21 and 28 days, samples were withdrawn from CA and kept in fresh air at 25 ± 1 °C and 90 ± 5% RH to complete ripening. On the day of removal and after 4 days, were the peaches quality characteristics were evaluated. The results showed that the use of CA during cold storage reduced weight loss and prevented postharvest decay. CA2 and CA3 treatments were effective in keeping good quality of ‘Douradão’ peaches during 28 days of cold storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. CA1 and Control treatments did not present marketable conditions after 14 days of cold storage. Keywords: Prunus persica; chilling; woolliness; storage life; pectolytic enzymes.Santana, Ligia Regina Radomille de; et al.Sigrist, José Maria MonteiroAnjo, Valéria Delgado de Almeida2023-01-23T19:12:06Z2023-01-23T19:12:06Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCiência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 231-237, jan-mar/2011.0101-2061http://repositorio.ital.sp.gov.br/jspui/handle/123456789/588reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-01-23T19:12:07Zoai:http://repositorio.ital.sp.gov.br:123456789/588Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-01-23T19:12:07Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches Efeito da atmosfera controlada na qualidade pós-colheita de pêssegos ‘Douradão’ |
title |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches |
spellingShingle |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches Santana, Ligia Regina Radomille de; et al. Prunus persica Chilling Woolliness; Storage life Pectolytic enzymes |
title_short |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches |
title_full |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches |
title_fullStr |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches |
title_full_unstemmed |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches |
title_sort |
Effect of controlled atmosphere on postharvest quality of ‘Douradão’ peaches |
author |
Santana, Ligia Regina Radomille de; et al. |
author_facet |
Santana, Ligia Regina Radomille de; et al. Sigrist, José Maria Monteiro Anjo, Valéria Delgado de Almeida |
author_role |
author |
author2 |
Sigrist, José Maria Monteiro Anjo, Valéria Delgado de Almeida |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Santana, Ligia Regina Radomille de; et al. Sigrist, José Maria Monteiro Anjo, Valéria Delgado de Almeida |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Prunus persica Chilling Woolliness; Storage life Pectolytic enzymes |
topic |
Prunus persica Chilling Woolliness; Storage life Pectolytic enzymes |
description |
This study was carried out with one of the most important cultivar grown in the State of Sao Paulo, Brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. The use of controlled atmosphere (CA) with elevated CO2 and reduced O2 concentrations prevent the onset of the chilling symptom. Thus, the effect of three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was evaluated in order to extend the storage life of ‘Douradão’ peaches. After 14, 21 and 28 days, samples were withdrawn from CA and kept in fresh air at 25 ± 1 °C and 90 ± 5% RH to complete ripening. On the day of removal and after 4 days, were the peaches quality characteristics were evaluated. The results showed that the use of CA during cold storage reduced weight loss and prevented postharvest decay. CA2 and CA3 treatments were effective in keeping good quality of ‘Douradão’ peaches during 28 days of cold storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. CA1 and Control treatments did not present marketable conditions after 14 days of cold storage. Keywords: Prunus persica; chilling; woolliness; storage life; pectolytic enzymes. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2023-01-23T19:12:06Z 2023-01-23T19:12:06Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 231-237, jan-mar/2011. 0101-2061 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/588 |
identifier_str_mv |
Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 231-237, jan-mar/2011. 0101-2061 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/588 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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language |
eng |
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info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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