Effects of Storage Temperature, Storage Duration, and Subsequent Ripening on the Physicochemical Characteristics, Volatile Compounds, and Phytochemicals of Western Red Nectarine (Prunus persica L. Batsch)

Abstract

Western Red nectarines, harvested at commercial maturity, were stored for up to 20 days at 1, 4, or 8 °C and then transferred to 25 °C for 0 or 4 days. The main physicochemical attributes, phytochemicals, and volatile compounds were then determined. During storage and ripening, firmness, titratable acidity, organic acids, and C6 volatile compounds decreased, whereas ethylene production, lactones, and C13 norisoprenoids greatly increased. Soluble solids content, sugars, and polyphenols remained quite constant during both stages. During storage, vitamin C decreased and carotenoids did not significantly change, whereas both greatly increased during ripening. Increased time of low-temperature storage has been found to decrease lactones and C13 norisoprenoids in nectarine and, consequently, to limit its aroma during maturation. Finally, Western Red nectarine was found hardly chilling injury sensitive, and trends for sugars, polyphenols and lactones observed in this study were contrary to those generally reported in the literature for chilling-injured fruit.

Comparative study on postharvest performance of nectarines grown under regulated deficit irrigation

“…Degradation was more pronounced during the retail sale period, when the temperature was increased. Our results are in agreement with Aubert et al (2014) who observed a decrease in vitamin C content in peach and nectarine with storage time, although this behavior depended on the fruit. As observed in the SPC results, the degradation of vitamin C was lower in CA-stored and 1-MCP treated-fruits (Zhang et al, 2012).…”

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

“…In general, the decrease in lactones and terpenes concentration, observed during the storage in AIR and MAP, is consistent with some literature data which demonstrate a significant decrease in volatiles when fresh‐cut fruit is stored at suboptimal temperature (5 °C). In view of that, the trend showed here by lactones and terpenes can be explained as a symptom of chilling injury caused by the low storage temperature (4 °C) adopted in this study (Raffo et al ., ; Aubert et al ., ; Sivankalyani et al ., ).…”

“…Similarly, to lactones, terpenes also resulted mainly related to fresh samples (Table ), as their level declined during storage of fresh‐cut nectarines at both storage conditions (Table S3). Specifically, the amount of linalool (T2), one of the major compounds in the SPME GC‐MS chromatogram of the fresh product (Table S3), significantly reduced in both AIR‐8d and MAP‐8d samples (Table S3), in agreement with several studies (Raffo et al ., ; Cano‐Salazar et al ., ; Aubert et al ., ; Malorni et al ., ), which report that linalool biosynthesis is reduced by cold storage (1–4 °C) in peaches and nectarines (whether in AIR or MAP). In general, the decrease in lactones and terpenes concentration, observed during the storage in AIR and MAP, is consistent with some literature data which demonstrate a significant decrease in volatiles when fresh‐cut fruit is stored at suboptimal temperature (5 °C).…”

“…Indeed, as reported in Table S3, lactones content significantly decreases after 8 days of postharvest storage at 4 °C in both packaging conditions (AIR or MAP). These results are in agreement with previous studies (Raffo et al ., ; Zhang et al ., ; Aubert et al ., ) which have illustrated that lactone abundance decreases in peach fruit stored at low temperature (1−4 °C). Lactones are fruit‐like volatiles biosynthesised by β‐oxidation of the saturated fatty acids pathway (Husain, ).…”

“…Specifically, volatile compound profile of fresh‐cut fruit is influenced by many preharvest and postharvest aspects, including fruit variety, physiology state and storage condition (temperature and atmosphere) (Zhang et al ., ). Volatiles emitted by peach fruit have been investigated, and more than 100 compounds have been identified (Aubert et al ., ). Studies on the effects of storage temperature and packaging atmosphere on the VOC profile of whole peaches and nectarines have shown that the production of volatiles generally decreases during cold storage (Raffo et al ., ; Cano‐Salazar et al ., ; Aubert et al ., ).…”