Review on techniques and treatments toward the mitigation of the chilling injury of peaches
Autor(a) principal: | |
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Data de Publicação: | 2020 |
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/10400.6/10368 |
Resumo: | The peach is a stone fruit with a very juicy 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, and nutritional value. Peaches are very sensitive fruits, which deteriorate and ripen very quickly at environment temperature. Cold conservation is the usual method for delaying the product deterioration, but this process may cause chilling injury (CI). This damage is a physiological low temperaturedriven disturbance, which affects the fruit quality, reducing its storage and shelf life and impairing its organoleptic characteristics. The characteristics of the main techniques and treatments to mitigate the CI such as: temperature-dependent, controlled and/or modified atmosphere, intermittent warming (IW), ethylene inhibitors, Glycine Betaine (GB), Methyl Jasmonate (MeJA) treatments, exposure to ultraviolet radiation (UV) and genetic determination are reviewed. Its consequences are evaluated and the ideal conservation air temperature and humidity are set to enhance organoleptic characteristics. |
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7160 |
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Review on techniques and treatments toward the mitigation of the chilling injury of peachesPeach - Techniques and treatmentsThe peach is a stone fruit with a very juicy 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, and nutritional value. Peaches are very sensitive fruits, which deteriorate and ripen very quickly at environment temperature. Cold conservation is the usual method for delaying the product deterioration, but this process may cause chilling injury (CI). This damage is a physiological low temperaturedriven disturbance, which affects the fruit quality, reducing its storage and shelf life and impairing its organoleptic characteristics. The characteristics of the main techniques and treatments to mitigate the CI such as: temperature-dependent, controlled and/or modified atmosphere, intermittent warming (IW), ethylene inhibitors, Glycine Betaine (GB), Methyl Jasmonate (MeJA) treatments, exposure to ultraviolet radiation (UV) and genetic determination are reviewed. Its consequences are evaluated and the ideal conservation air temperature and humidity are set to enhance organoleptic characteristics.uBibliorumRodrigues, CristinaGaspar, Pedro DinisSimões, MariaSilva, Pedro D.2020-07-13T13:52:44Z2020-012020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.6/10368engRodrigues C, Gaspar PD, Simões MP, Silva PD, Andrade LP. Review on techniques and treatments toward the mitigation of the chilling injury of peaches. J Food Process Preserv. 2020;00:e14358.10.1111/jfpp.14358metadata only accessinfo: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:RCAAP2023-12-15T09:52:05Zoai:ubibliorum.ubi.pt:10400.6/10368Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:50:20.913950Repositório 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 techniques and treatments toward the mitigation of the chilling injury of peaches |
title |
Review on techniques and treatments toward the mitigation of the chilling injury of peaches |
spellingShingle |
Review on techniques and treatments toward the mitigation of the chilling injury of peaches Rodrigues, Cristina Peach - Techniques and treatments |
title_short |
Review on techniques and treatments toward the mitigation of the chilling injury of peaches |
title_full |
Review on techniques and treatments toward the mitigation of the chilling injury of peaches |
title_fullStr |
Review on techniques and treatments toward the mitigation of the chilling injury of peaches |
title_full_unstemmed |
Review on techniques and treatments toward the mitigation of the chilling injury of peaches |
title_sort |
Review on techniques and treatments toward the mitigation of the chilling injury of peaches |
author |
Rodrigues, Cristina |
author_facet |
Rodrigues, Cristina Gaspar, Pedro Dinis Simões, Maria Silva, Pedro D. |
author_role |
author |
author2 |
Gaspar, Pedro Dinis Simões, Maria Silva, Pedro D. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
uBibliorum |
dc.contributor.author.fl_str_mv |
Rodrigues, Cristina Gaspar, Pedro Dinis Simões, Maria Silva, Pedro D. |
dc.subject.por.fl_str_mv |
Peach - Techniques and treatments |
topic |
Peach - Techniques and treatments |
description |
The peach is a stone fruit with a very juicy 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, and nutritional value. Peaches are very sensitive fruits, which deteriorate and ripen very quickly at environment temperature. Cold conservation is the usual method for delaying the product deterioration, but this process may cause chilling injury (CI). This damage is a physiological low temperaturedriven disturbance, which affects the fruit quality, reducing its storage and shelf life and impairing its organoleptic characteristics. The characteristics of the main techniques and treatments to mitigate the CI such as: temperature-dependent, controlled and/or modified atmosphere, intermittent warming (IW), ethylene inhibitors, Glycine Betaine (GB), Methyl Jasmonate (MeJA) treatments, exposure to ultraviolet radiation (UV) and genetic determination are reviewed. Its consequences are evaluated and the ideal conservation air temperature and humidity are set to enhance organoleptic characteristics. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-13T13:52:44Z 2020-01 2020-01-01T00:00:00Z |
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/10400.6/10368 |
url |
http://hdl.handle.net/10400.6/10368 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rodrigues C, Gaspar PD, Simões MP, Silva PD, Andrade LP. Review on techniques and treatments toward the mitigation of the chilling injury of peaches. J Food Process Preserv. 2020;00:e14358. 10.1111/jfpp.14358 |
dc.rights.driver.fl_str_mv |
metadata only access info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
metadata only access |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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 |
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1799136393948037120 |