Cold Storage Influences Internal Characteristics of Nectarines during Ripening

Abstract

<jats:p>`Flavortop' nectarines <jats:italic>[Prunus persica</jats:italic> (L.) Batsch] were stored at -0.5C or 3C for 0, 1, 2, 3, or 4 weeks, after which the fruit was ripened at 15C. After ripening, fruit samples were tested daily or every second day for extractable juice, internal conductivity, and woolliness. The change in the percentage of extractable juice during ripening differed very little among the five storage periods. A rapid increase in internal conductivity occurred during ripening in fruit with or without cold storage, but the onset of the increase was advanced with longer cold-storage periods. No woolliness developed in fruit not placed in cold storage or in fruit cold-stored for 1 or 2 weeks at - 0.5C or 3C. Woolliness only developed during ripening of fruit cold-stored for 3 or 4 weeks at -0.5C or 3C. Incidence of woolliness increased to high levels during ripening and decreased thereafter to no woolly fruit by the 11th day. The lowest values for extractable juice coincided with the highest incidence of woolly fruit. Fruit stored for 4 weeks took longer to pass the woolliness stage. At the end of the ripening. period, cold-stored fruit were similar in appearance and juiciness to those ripened without cold storage. Nectarines stored at 3C generally developed woolliness earlier, had a lower incidence of woolliness, and took longer to overcome the problem than fruit stored at -0.5C. Incidence of browning of the mesocarp tissue was greater at 3C than at -0.5C.</jats:p>

Susceptibility to Chilling Injury of Peach, Nectarine, and Plum Cultivars Grown in California

“…However, fruit from some cultivars develop lack of juiciness (mealiness or woolliness), flesh browning, black pit cavity, flesh translucency (gel breakdown), red pigment accumulation (bleeding), fail to ripen, and lose flavor after prolonged cold storage and/or after ripening at room temperature. In previous publications from South Africa, the lack of juiciness in ripe peaches and nectarines has been named woolliness (Von Mollendorff, 1987Mollendorff, , 1992, while flesh translucency in plums has been called gel breakdown (Dodd, 1984). These symptoms are also reported as internal breakdown (IB) or chilling injury (CI) (Mitchell and Kader, 1989;Smith, 1934;Von Mollendorff et al, 1992).…”

Effects of Variety and Growth Season on the Organoleptic and Nutritional Quality of Hydroponically Grown Tomato

“…Two hundred grams of homogenate were centrifuged (model J2‐21, Beckman, Madrid, Spain) at 4C, 12,400 × g for 10 min. Juiciness was determined according to Mollendorf (Von Mollendorff et al. 1992).…”

Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]

“…For these reasons, Pescabivona is worthy to be studied in detail to show its quality and offer an alternative among consumers disappointed for peaches currently available on the market (Castellari, 2002;Infante, Martínez-Gómez, & Predieri, 2008). Lack of flavor and firmness due to early harvesting (Bruhn et al, 1991), along with the presence of off-flavors and flesh browning (Von Mollendorff, Jacobs, & de Villiers, 1992) as a consequence of long conservation are, in fact, the main consumer complaints.…”