Influence of Storage and Shelf-Life Time on Rots of Peaches and Nectarines

Tonini, G.; Tura, Enrico Fleck

doi:10.17660/actahortic.1998.464.110

Cited by 6 publications

(6 citation statements)

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“…The high temperature accompanied by low RH during harvesting and marketing are the major factors which reduce the post harvest life of peach. Under normal storage conditions the life of fruit does not exceed 3-5 days (Tonini and Tura 1998). Different chemicals and growth regulators have been reported to extend the shelf life of many fruits (Ochel et al 1993).…”

Section: Introductionmentioning

confidence: 99%

Effect of calcium on cold storage and post-storage quality of peach

2010

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Peach (Prunus persica) fruits of cv. 'Earli Grande' were treated with CaCl 2 (4 and 6%) and stored at 0-2°C and 85-90% RH for 21 days followed by storage at ambient conditions (28-30°C, 65-70% RH) for 72 h. CaCl 2 at 6% effectively in reduced spoilage, physiological loss in weight (PLW) effectively reduced and maintained fruit firmness, palatability rating, acidity, vitamin A content and pectin methyl estrase (PME) activity during storage. Results revealed that peach fruits harvested at optimum stage followed by post-harvest dip in 6% CaCl 2 solution for 10 min can be stored for 3 weeks in cold storage (0-2°C, 85-90% RH) with post-storage shelf-life of 3 days at ambient conditions (28-30°C, 65-70% RH) with acceptable edible quality of fruits.

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Section: Introductionmentioning

confidence: 99%

Effect of calcium on cold storage and post-storage quality of peach

2010

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“…The factors that contribute to the short shelf life of this fruit include rapid metabolism because of high respiration rate, fungal decay after harvest, weight loss, physiological disorders, internal browning and textural changes (Fishman et al . ; Tonini and Tura ). Cold storage is commonly used to slow down these processes and extend the shelf life of fruits.…”

Section: Introductionmentioning

confidence: 95%

Synergistic Effect of Chemical Treatments on Storage Quality and Chilling Injury of Honey Peaches

Gang

Chen

et al. 2014

Journal of Food Processing and Preservation

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The effects of calcium chloride (CaCl2), gibberellic acid (GA3) and salicylic acid (SA) either alone or in various combinations on the fruit quality and chilling injury of honey peaches were investigated during 20 days of cold storage and subsequent 3 days of ambient temperature storage (simulating shelf life). Results showed that the effects of the combined treatments were better than those of each individual treatment. The combination of CaCl2 and SA was the most effective treatment in alleviating chilling injury by controlling membrane permeability, inhibiting respiration rate and delaying polyphenol oxidase activity. The single CaCl2 treatment was the most viable in maintaining fruit quality by keeping firmness and retarding weight loss rate during cold and subsequent ambient temperature storage. Therefore, the combined treatment of CaCl2 and SA was the most effective in peach preservation, and the single CaCl2 treatment can also be promoted.

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“…It has a shelf life of 3-5 days under ordinary conditions of storage (Tonini and Tura 1998). Though some post-harvest treatments have been recommended because of one or the other reason, these are not put to practical use (Anderson andPenney 1975, Phillips andAustin 1982).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-storage heat treatment on enzymological changes in peach

Bakshi

Masoodi

2010

J Food Sci Technol

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Peach (Prunus persica (L.) Batsch) fruit was subjected to hot water and moist hot air treatment at varying temperatures. The activities of polyphenoloxidase (PPO) and polygalacturonase (PG) were monitored during storage for 0, 3 and 6 days. PPO activity decreased in all treatments during storage. This decrease was more in hot water treated fruits than in hot air. PPO activity decreased with the increase in treatment duration. However, the PG activity increased in heat treated fruits as well as control. This increase was more in mild heat treatments as compared to severe heat treatment. Both polyphenol and pectin contents decreased during storage in both heat treatments.

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Influence of Storage and Shelf-Life Time on Rots of Peaches and Nectarines

Cited by 6 publications

References 0 publications

Effect of calcium on cold storage and post-storage quality of peach

Effect of calcium on cold storage and post-storage quality of peach

Synergistic Effect of Chemical Treatments on Storage Quality and Chilling Injury of Honey Peaches

Effect of pre-storage heat treatment on enzymological changes in peach

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