Physiological changes associated with the development of woolliness in ‘Peregrine’ peaches during low-temperature storage

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

doi:10.1080/14620316.1988.11515826

Cited by 28 publications

(11 citation statements)

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“…2). The reduced respiration activity and ethylene emission in woolly fruit compared to that in healthy fruit during post-storage ripening may be due to abnormal ripening or to CI, in agreement with previous results (19,20). These results confirm in peaches the hypothesis of Brecht and Kader for nectarines (21) about the role for CI in the loss of the C 2 H 4 biosynthesis capacity.…”

Section: Resultssupporting

confidence: 93%

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Intermittent Warming during Cold Storage of Peaches Packed in Perforated Polypropylene

Fernández-Trujillo

Artés

1998

LWT - Food Science and Technology

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Section: Resultssupporting

confidence: 93%

“…It appears that an increase in C 2 H 4 plays an important role in preventing woolliness in peaches, confirming a previous hypothesis (20). In comparison with CS fruit, ethylene emission was 10 to 20 times higher in IW fruit when retransferred to 0.5°C after the first warming period and even higher after the second warming period (Fig.…”

Section: Resultssupporting

confidence: 86%

Intermittent Warming during Cold Storage of Peaches Packed in Perforated Polypropylene

Fernández-Trujillo

Artés

1998

LWT - Food Science and Technology

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“…However, prolonged storage at low temperatures may decrease fruit capacity to produce ethylene, which can be associated to the development of chilling injury (Wang & Adams, 1982;Brecht & Kader, 1984;Mollendorff & De Villiers, 1988;Valero et al, 1997;Fernandez-Trujillo et al, 1998;Dong et al, 2002). 'Laetitia' plums might develop chilling injury as a flesh gel breakdown, when stored at low temperatures (Truter & Combrink, 1997;Crouch, 1998).…”

Section: Fruit Ripening and Quality Following Cold Storagementioning

confidence: 99%

Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

Argenta

Krammes

Megguer

et al. 2003

Pesq. agropec. bras.

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-The inhibition of ethylene action by 1-methylcyclopropene (1-MCP) extends shelf and storage life of many climacteric fruits. However, 1-MCP appears to have limited effects on stone fruit depending on specie and cultivar. The effects of 1-MCP on ripening and quality of 'Laetitia' plums were determined during ripening at 23 o C following harvest and cold storage. Japanese plums (Prunus salicina, cv. Laetitia) were harvested at mature pre-climacteric stage, cooled to 2 o C within 36 hours of harvest and then treated with 0, 0.05, 0.10, 0.50 or 1.00 µL L -1 of 1-MCP at 1°C for 24 hours. Following treatment, fruits were either held at 23 o C for 16 days or stored at 1 o C for 50 days. Fruits were removed from cold storage at 10-day intervals and allowed to ripe at 23°C for five days. A delay of climacteric respiration and ethylene production by 1-MCP treatment during ripening following harvest and cold storage was associated to a slow rate of fruit softening. 1-MCP treatment also delayed the loss of titratable acidity and changes of flesh and skin color, whereas it had little or no effect on soluble solids content. 1-MCP effects were concentrationand storage duration-dependent and, generally, a saturation fruit response to 1-MCP occurred between 0.5 and 1.0 µL L -1 . During ripening, 1-MCP treated fruits attained quality similar to that of controls. Results indicated that 1-MCP treatment may extend shelf life (23 o C) and storage life (1 o C) of 'Laetitia' plums by approximately six and 20 days, respectively.Index terms: Prunus salicina, fruit pulps, firmness, shelf life, fruit, colour. Efeitos da inibição da ação do etileno na maturação e qualidade de ameixas 'Laetitia' após a colheita e armazenagem refrigeradaResumo -A inibição da ação do etileno pelo 1-metilciclopropeno (1-MCP) prolonga a vida de prateleira e de armazenagem de vários frutos climatérios. Entretanto, 1-MCP parece ter efeitos limitados em frutas de caroço dependendo da espécie e cultivar. Os efeitos do 1-MCP na maturação e qualidade de ameixas 'Laetitia' foram determinados durante a maturação a 23 o C após a colheita e após a armazenagem refrigerada. Ameixas (Prunus salicina, cv. Laetitia) foram colhidas em estádio pré-climatério, resfriadas a 2 o C em 36 horas da colheita e então tratadas com 1-MCP nas doses de 0; 0,05; 0,10; 0,50 ou 1,00 µL L -1 a 1°C por 24 horas. Após o tratamento os frutos foram mantidos a 23 o C por 16 dias ou armazenados a 1 o C por 50 dias. Os frutos foram removidos da câmara de armazenagem refrigerada a cada 10 dias e então deixados a amadurecer a 23°C, por cinco dias. O retardamento do climatério respiratório e da produção de etileno pelo tratamento 1-MCP durante a maturação após a colheita e após a armazenagem refrigerada foi associado à redução da taxa de amolecimento da polpa dos frutos. O tratamento 1-MCP também retardou a perda da acidez titulável e as mudanças de coloração da polpa e da epiderme, mas teve pequeno ou nenhum efeito sobre o teor de açúcares solúveis. Os efeitos do 1-MCP dependeram da sua concen...

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“…The development of woolliness symptoms is accompanied by reduced rates of respiration, very low ethylene evolution DE VILLIERS, 1988A;ZHOU et al, 2001). These findings indicate that the normal metabolism associated with ripening is partially suspended.…”

Section: Introductionmentioning

confidence: 99%

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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Physiological changes associated with the development of woolliness in ‘Peregrine’ peaches during low-temperature storage

Cited by 28 publications

References 0 publications

Intermittent Warming during Cold Storage of Peaches Packed in Perforated Polypropylene

Intermittent Warming during Cold Storage of Peaches Packed in Perforated Polypropylene

Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

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

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