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

Abstract

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 After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25±1ºC and 90±5% RH for ripening.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.

Extension of the shelf life of guava by individual packaging with cling and shrink films

“…This principle is a critical component for successful application of individual wrapping as observed in the present study also (De Santana et al 2011). However ethylene measurement was not included in experiment which may further elaborate respirational activities associated with low temperature storage.…”

Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging

“…studies have reported the inhibiting effect of MAP on activities of cell wall degradation related enzymes. 31,32 Thus, the delay of the fruit firmness decline under MAP treatments may be a result of the slower degradation of the cell walls compared to the control fruit. SSC of the green hull showed a two-peak trend (Fig.…”

Fisiología y bioquímica de la maduración del fruto de durazno [<i>Prunus persica</i> (L.) Batsch]. Una Revisión

“…Este aumento representativo de la tasa respiratoria durante la maduración genera cambios en la concentración de almidón y ácidos orgánicos, los cuales pueden ser utilizados como sustratos respiratorios (Akbudak y Eris 2004). De acuerdo con Brovelli et al (1999), durante la maduración el durazno presenta una tasa respiratoria moderada con valores entre 59 a 102 mg CO 2 kg -1 h -1 ; según Santana et al (2011) para durazno 'Douradão' la tasa de respiración fue de 95 mg CO 2 kg -1 h -1 al inicio de la maduración, y alcanzó valores entre 120-130 mg CO 2 kg -1 h -1 a medida que avanzó el proceso.…”