Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.6/7535 |
Resumo: | The peach is a stone fruit with a very juicy yellow flesh, smooth skin and a taste that satisfies the most demanding palate. The quality of this fruit is usually determined by texture, appearance, scent, flavor, nutritional value and food safety. At the marketing level, there is a concern for valuing visual properties, resistance, manipulation and fruit preservability, allowing a longer lifetime and less food waste. Being the peach a very sensitive fruit, which deteriorates and ripens very quickly at environment temperature, it requires conservation in cold. This is the usual method for delaying the product deterioration, both in perception of the consumer as in nutritional value, allowing to extend its shelf life. However, this process causes the chilling injury. This damage is a physiological disturbance, induced by low temperatures, which affects the quality of the fruit, reduces its storage and shelf life and impairs the organoleptic characteristics of the peach. This paper provides a review of the studies assessing the chilling injury and evaluates its consequences on peachs, providing the ideal conservation parameters of air temperature and humidity, in order to improve or enhance organoleptic characteristics. |
id |
RCAP_3a5198339be7bdae422ea2fe64409914 |
---|---|
oai_identifier_str |
oai:ubibliorum.ubi.pt:10400.6/7535 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peachesPeachOrganoleptic characteristicsChilling injuryEnvironmental conditionsThe peach is a stone fruit with a very juicy yellow flesh, smooth skin and a taste that satisfies the most demanding palate. The quality of this fruit is usually determined by texture, appearance, scent, flavor, nutritional value and food safety. At the marketing level, there is a concern for valuing visual properties, resistance, manipulation and fruit preservability, allowing a longer lifetime and less food waste. Being the peach a very sensitive fruit, which deteriorates and ripens very quickly at environment temperature, it requires conservation in cold. This is the usual method for delaying the product deterioration, both in perception of the consumer as in nutritional value, allowing to extend its shelf life. However, this process causes the chilling injury. This damage is a physiological disturbance, induced by low temperatures, which affects the quality of the fruit, reduces its storage and shelf life and impairs the organoleptic characteristics of the peach. This paper provides a review of the studies assessing the chilling injury and evaluates its consequences on peachs, providing the ideal conservation parameters of air temperature and humidity, in order to improve or enhance organoleptic characteristics.+AGRO 2018 - International Congress on Organizational Management, Energy Efficiency and Occupational Health and Safety in Agrifood IndustryuBibliorumRodrigues, CristinaGaspar, Pedro DinisSimões, Maria P.Silva, Pedro Dinho daAndrade, Luís P.2019-11-06T15:49:27Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.6/7535enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-15T09:46:59Zoai:ubibliorum.ubi.pt:10400.6/7535Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:48:02.074772Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches |
title |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches |
spellingShingle |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches Rodrigues, Cristina Peach Organoleptic characteristics Chilling injury Environmental conditions |
title_short |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches |
title_full |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches |
title_fullStr |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches |
title_full_unstemmed |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches |
title_sort |
Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches |
author |
Rodrigues, Cristina |
author_facet |
Rodrigues, Cristina Gaspar, Pedro Dinis Simões, Maria P. Silva, Pedro Dinho da Andrade, Luís P. |
author_role |
author |
author2 |
Gaspar, Pedro Dinis Simões, Maria P. Silva, Pedro Dinho da Andrade, Luís P. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
uBibliorum |
dc.contributor.author.fl_str_mv |
Rodrigues, Cristina Gaspar, Pedro Dinis Simões, Maria P. Silva, Pedro Dinho da Andrade, Luís P. |
dc.subject.por.fl_str_mv |
Peach Organoleptic characteristics Chilling injury Environmental conditions |
topic |
Peach Organoleptic characteristics Chilling injury Environmental conditions |
description |
The peach is a stone fruit with a very juicy yellow flesh, smooth skin and a taste that satisfies the most demanding palate. The quality of this fruit is usually determined by texture, appearance, scent, flavor, nutritional value and food safety. At the marketing level, there is a concern for valuing visual properties, resistance, manipulation and fruit preservability, allowing a longer lifetime and less food waste. Being the peach a very sensitive fruit, which deteriorates and ripens very quickly at environment temperature, it requires conservation in cold. This is the usual method for delaying the product deterioration, both in perception of the consumer as in nutritional value, allowing to extend its shelf life. However, this process causes the chilling injury. This damage is a physiological disturbance, induced by low temperatures, which affects the quality of the fruit, reduces its storage and shelf life and impairs the organoleptic characteristics of the peach. This paper provides a review of the studies assessing the chilling injury and evaluates its consequences on peachs, providing the ideal conservation parameters of air temperature and humidity, in order to improve or enhance organoleptic characteristics. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z 2019-11-06T15:49:27Z |
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.uri.fl_str_mv |
http://hdl.handle.net/10400.6/7535 |
url |
http://hdl.handle.net/10400.6/7535 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
+AGRO 2018 - International Congress on Organizational Management, Energy Efficiency and Occupational Health and Safety in Agrifood Industry |
publisher.none.fl_str_mv |
+AGRO 2018 - International Congress on Organizational Management, Energy Efficiency and Occupational Health and Safety in Agrifood Industry |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799136374878633984 |