Effects of Hydrocooling and 1-MCP Treatment on the Quality Changes of Peach Fruit during Storage

Pervitasari, Aditya Nurmalita; Kim, Jong-Hyun; Cho, Kyeongsuk; Choi, Dasom; Yun, Seok Kyu; Kim, Daeil; Kim, Dong-Hwan; Kim, Jongkee

doi:10.7235/hort.20210068

Cited by 4 publications

(1 citation statement)

References 36 publications

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“…Xuan et al [14] found that forced-air precooling improved the storage quality and antioxidant properties of nectarines during storage and transportation. Pervitasari et al [15] found that water-cooled and 1-methylcyclopropene-treated yellow peaches had reduced ethylene production during storage, maintained their hardness and soluble-solids content, and their shelf-life was extended. Caprioli et al [16] found that cold-water precooling reduced the respiration-rate reduction and hardness loss, thereby extending the postharvest storage life of the product.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Zhang

Guo

Mei

et al. 2022

Plants

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The rapid precooling of yellow peaches after harvest can minimize the tissue damage and quality deterioration of yellow peaches during postharvest storage. Refrigerator precooling (RPC), cold-water precooling (CWPC), strong-wind precooling (SWPC), fluidized-ice precooling (FIPC), and vacuum precooling (VPC) were used to precool the fresh yellow peaches. The yellow peaches after different precooling treatments were stored at 4 °C for 15 days. CWPC and RPC can effectively retard the respiration and ethylene peak production, reduce the quality loss of yellow peaches during postharvest storage, maintain the color and fruit hardness of yellow peaches, inhibit browning, maintain the contents of soluble solids, titratable acids, and ascorbic acid, increase the activity contents of superoxide dismutase (SOD) and peroxidase (POD), inhibit the decrease in the phenylalanine ammonia-lyase (PAL) activity, and delay the increase in the polyphenol oxidase (PPO) activity. The shelf life of yellow peaches with cold-water precooling and refrigerator precooling reached 15 days, which was 6 days longer than those of the VPC- and FIPC-treated samples, and 3 days longer than that of the SWPC-treated samples. Therefore, CWPC and RPC were effective methods to prolong the storage period and maintain the quality of yellow peaches during postharvest storage.

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Section: Introductionmentioning

confidence: 99%

Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Zhang

Guo

Mei

et al. 2022

Plants

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Efecto del cloruro de calcio y el hidroenfriamiento en la poscosecha de frutos de uchuva (Physalis peruviana L.)

Álvarez-Herrera,

Gutiérrez-Villamil,

Jaime-Guerrero

et al. 2024

Rev. Colomb. Cienc. Hortic

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The cape gooseberry is an Andean fruit with significant nutritional and export potential in various international markets. The climacteric metabolism in cape gooseberry fruits results in a short post-harvest life, posing a threat to the commercialization of the fruits. Therefore, techniques are being explored to prolong the quality of the fruit. Hydrocooling (HC) and applying CaCl2 are efficient tools to enhance refrigerated storage in horticultural products. The impact of hydrocooling, CaCl2 application, and refrigeration at 4°C on the physical and chemical characteristics of cape gooseberry fruits during postharvest storage was assessed. Fruits subjected to HC exhibited reduced respiratory rate (RR) at harvest, quickly eliminating field heat. During postharvest, refrigeration extended the storage life of cape gooseberry fruits from 19 to 33 d. Fruits treated with HC, refrigeration, and CaCl2 (1%) demonstrated low mass loss, RR, and color index values. Additionally, they exhibited low pH values; however, this application did not significantly affect the maturity relationship. The application of CaCl2 did not affect total soluble solids (TSS), but TSS levels were influenced by HC with refrigeration, maintaining high levels until the end of storage. Therefore, it is recommended to apply HC, refrigeration (4°C), and 1% CaCl2 to cape gooseberry fruits, as this combination delays ripening and preserves post-harvest quality.

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Prestorage High CO2 and 1-MCP Treatment Reduce Chilling Injury, Prolong Storability, and Maintain Sensory Qualities and Antioxidant Activities of “Madoka” Peach Fruit

et al. 2022

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Cold storage is widely used to prolong the storability of peach fruit. However, prolonged storage at low temperatures results in chilling injury (CI) in some susceptible peach cultivars during or after cold storage. Prestorage high CO2 and 1-methylcyclopropene (1-MCP) treatments are among the methods reported to alleviate CI and maintain the firmness of peach fruit. Hence, this study investigated CI, ripening-related physicochemical parameters, sensory qualities, total phenolics and flavonoids, and antioxidant activities of “Madoka” peach fruit to observe the effectiveness of prestorage treatment with high CO2 and 1-MCP during the storage at 0 and 5°C. Based on the CI index, control fruits were acceptable for marketing up to 20 and 16 days of storage at 0 and 5°C, respectively, while the treated fruits could be marketable up to 28 days of storage. The results of firmness and firmness-related parameters [pectin content and polygalacturonase (PG) activity] also revealed that both high CO2 and 1-MCP treatments were effective in delaying the ripening process of Madoka peach, and the storage at 0°C showed better results than at 5°C. However, based on the overall sensory evaluation results, the treated and control fruits were acceptable for marketing up to 20 and 12 days of storage, respectively, in both storage conditions. After deciding on fruit marketability based on the combined objective postharvest quality parameters and subjective sensory qualities, we analyzed the changes in total phenolics, flavonoids, and antioxidant activities at harvest, on the 12 and 20th days of cold storage. Storage of Madoka peach at 0°C maintained total phenolics, flavonoids, and antioxidant activities regardless of prestorage treatment with high CO2 and 1-MCP. In summary, storing Madoka peach fruit at 0°C after treating it with 30% CO2 for 6 h or 0.5 μl L–1 1-MCP for 24 h reduces CI, prolongs storability, and maintains sensory quality and antioxidant properties.

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Effects of Hydrocooling and 1-MCP Treatment on the Quality Changes of Peach Fruit during Storage

Abstract: Author Contributions ANP, J-HK, KC, and SKY prepared all materials and conducted experiments; DK, JK, and D-HK designed the experiments; ANP, DK, DC, and D-HK analyzed the data; JK and D-HK wrote the paper.

Cited by 4 publications

References 36 publications

Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Efecto del cloruro de calcio y el hidroenfriamiento en la poscosecha de frutos de uchuva (Physalis peruviana L.)

Prestorage High CO2 and 1-MCP Treatment Reduce Chilling Injury, Prolong Storability, and Maintain Sensory Qualities and Antioxidant Activities of “Madoka” Peach Fruit

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