Review on techniques and treatments toward the mitigation of the chilling injury of peaches

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Cristina
Data de Publicação: 2020
Outros Autores: Gaspar, Pedro Dinis, Simões, Maria, Silva, Pedro D.
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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spelling 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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