Effect of time of examination and ripening temperature on the degree of woolliness in nectarines

Mollendorff, L. J. von; Villiers, O. T. de; Jacobs, G.

doi:10.1080/14620316.1989.11515976

Cited by 21 publications

(11 citation statements)

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“…A literatura cita que os sintomas de lanosidade não são visualizados logo após a saída da armazenagem refrigerada, e sim após um período de amadurecimento (BEN-ARIE e LAVEE, 1971;VON MOLLENDORFF et al, 1989), geralmente de um a dois dias a 20 ºC (LUCHSINFER, 2000). Isto é confirmado por VON MOLLENDORFF et al (1992) em nectarinas 'Independence' e por BRACKMANN et al (2003) em pêssegos 'Chimarrita'.…”

Section: Resultsunclassified

Danos de frio e alterações qualitativas durante armazenagem refrigerada de pêssegos colhidos em dois estádios de maturação

et al. 2008

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RESUMOPêssegos 'Chimarrita' e 'Chiripá' foram colhidos nas safras de 2000 e 2001, nos estádios de maturação de vez e maduro e armazenados a 0 ºC e 90% de umidade relativa. Os pêssegos 'Chiripá' permaneceram armazenados sob refrigeração por 10 ou 20 dias em 2000 e por 7, 14 ou 21 dias em 2001, enquanto os pêssegos 'Chimarrita' foram conservados em câmara frigorífica nas duas safras por 10, 20 ou 30 dias. Amostras de pêssegos foram avaliadas na colheita, em cada saída de armazenagem refrigerada e após 2 ou 3 dias de amadurecimento a 20 ºC. As perdas de massa fresca não foram afetadas pelo estádio de maturação nas duas cultivares. Em pêssegos com mais de 5% de perdas de peso após amadurecimento, observou-se enrugamento na região do ombro do fruto. Em 2001, a ocorrência de podridões foi maior nos pêssegos 'Chimarrita' colhidos maduros depois de transferidos a 20 °C. A firmeza da polpa diminuiu continuamente durante a armazenagem, principalmente nos frutos maduros. A firmeza dos pêssegos colhidos no estádio de vez foi significativamente maior que a dos pêssegos colhidos no estádio maduro enquanto sob refrigeração, mas após a transferência para 20 °C ela decresceu aos mesmos valores obtidos para os pêssegos colhidos mais maduros. Em 2001, após 30 dias sob refrigeração, observou-se lanosidade nos pêssegos 'Chimarrita' de ambos os estádios de maturação, enquanto apenas nos pêssegos 'Chiripá' de vez ocorreu lanosidade ao término da armazenagem refrigerada.Palavras-chave: Prunus persica, pêssegos de vez, lanosidade. ABSTRACT CHILLING INJURIES AND QUALITY CHANGES DURING COLD STORAGE OF PEACHES HARVESTED AT TWO RIPENING STAGES'Chiripá' and 'Chimarrita' peach cultivars were harvested in 2000 and 2001 at two ripening stages, mature green and tree ripe, and stored at 0 ºC and 90% relative humidity. 'Chiripá' peaches were cold stored for 10 or 20 days in 2000 and 7, 14 or 21 days in 2001. 'Chimarrita' peaches were stored in both years for 10, 20 or 30 days. Fruit samples were evaluated at harvest, at retrieval from each cold storage period and after two 2 or 3 more days of ripening at 20 ºC. Weight losses after storage of mature green and tree ripe peaches of both cultivars were similar. Peaches with more than 5% weight loss after retrieval from cold storage showed shriveling symptoms. Tree ripe 'Chimarrita' peaches after cold storage were more decayed in the 2001 season. Flesh firmness decreased continuously during storage, specially in tree ripe fruit. Flesh firmness of mature green peaches was significantly higher compared to ripe fruits. However, during ripening at 20 °C firmness values decreased to about the same values in both ripening stages. In the 2001 season, after 30 days in cold storage, 'Chimarrita' peaches of both ripening stages were woolly. In the same season, mature green 'Chiripá' peaches showed woolliness at the end of the storage period.

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Section: Resultsunclassified

Danos de frio e alterações qualitativas durante armazenagem refrigerada de pêssegos colhidos em dois estádios de maturação

et al. 2008

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“…It was observed that woolliness in 'Douradão' peaches is related to the low endo-PG and high PME activities. Previous reports (BEN-ARIE; SONEGO, 1980;DE VILLIERS, 1988B;ZHOU et al, 2000b;Girardi et al, 2005) associated the incidence of woolliness in peaches with an imbalance between the PG and PME activities.…”

Section: Resultsmentioning

confidence: 99%

“…A reduction in endo-PG activity during cold storage has commonly been observed (BUESCHER;FURMANSKI, 1978;SONEGO, 1980;ARTÈS et al, 1996;ZHOU et al, 2000b), although mealiness develops not in cold storage but during the subsequent ripening period at warm temperatures (BUESCHER;FURMANSKI, 1978). If the cold period exceeds a certain critical length (of approximately 2 weeks), or the ripening period is short, no increase in endo-PG activity occurs during ripening and, instead of juiciness, the fruit develop woolliness (BEN-ARIE; SONEGO, 1980;DE VILLIERS, 1988b). During the ripening period fruit may develop mealiness properties with low extractable juice, but upon extended ripening become juicy DE VILLIERS, 1988b;VON MOLLENDORFF et al, 1989, 1993.…”

Section: Introductionmentioning

confidence: 99%

“…If the cold period exceeds a certain critical length (of approximately 2 weeks), or the ripening period is short, no increase in endo-PG activity occurs during ripening and, instead of juiciness, the fruit develop woolliness (BEN-ARIE; SONEGO, 1980;DE VILLIERS, 1988b). During the ripening period fruit may develop mealiness properties with low extractable juice, but upon extended ripening become juicy DE VILLIERS, 1988b;VON MOLLENDORFF et al, 1989, 1993. However, this apparent restoration of free juice may be due to tissue breakdown and senescence processes.…”

Section: Introductionmentioning

confidence: 99%

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Effects of modified atmosphere packaging on ripening of 'Douradão' peach related to pectolytic enzymes activities and chilling injury symptoms

et al. 2011

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The present study evaluated the effects of modified atmosphere packaging on inhibition of the development of chilling injury symptoms in 'Douradão' peach after cold storage and the possible involvement of cell wall enzymes. Fruits were harvested at the middle stadium of ripening, packed in polypropylene trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60 and 75 µm of thickness) with active modified atmosphere (10 kPa CO2 + 1.5 kPa O2, balance N2). The following treatments were tested: Control: peaches held in nonwrapped trays; MA30: LDPE film - 30 µm; MA50: LDPE film - 50 µm; MA60: LDPE film - 60 µm and MA75: LDPE film - 75 µm. Fruits were kept at 1±1ºC and 90±5% relative humidity (RH) for 28 days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25±1ºC and 90±5% RH for ripening. On the day of removal and after 4 days, peaches were evaluated for woolliness incidence, pectolytic enzymes activities. The respiratory rate and ethylene synthesis were monitored during 6 days of ripening. The results showed that MA50 and MA60 treatments had positive effect on the inhibition of the development of woolly texture and reduced pectin methylesterase activity on the ripe fruits, keeping good quality of 'Douradão' peach during 28 days of cold storage. The treatments Control, MA30 and MA75 showed higher woolliness incidence and did not present marketable conditions after 14 days of cold storage.

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“…If, on the other hand, the cold period exceeds a certain critical length, or the ripening period is short, no increase in endo-PG activity occurs during ripening and mealiness results (Ben-Arie and Sonego 1980). During ripening, fruit may develop mealiness with low extractable juice, but upon extended ripening become juicy (Von Mollendorff and de Villiers 1988, Von Mollendorff et al 1989, 1993. However, this apparent restoration of free juice may be due to tissue breakdown and senescence.…”

Section: Biological Basis Of Chilling Injurymentioning

confidence: 99%

Proteomics in Food Biotechnology

2012

OMICs Technologies

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Effect of time of examination and ripening temperature on the degree of woolliness in nectarines

Cited by 21 publications

References 0 publications

Danos de frio e alterações qualitativas durante armazenagem refrigerada de pêssegos colhidos em dois estádios de maturação

Danos de frio e alterações qualitativas durante armazenagem refrigerada de pêssegos colhidos em dois estádios de maturação

Effects of modified atmosphere packaging on ripening of 'Douradão' peach related to pectolytic enzymes activities and chilling injury symptoms

Proteomics in Food Biotechnology

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