Susceptibility to Chilling Injury of Peach, Nectarine, and Plum Cultivars Grown in California

Abstract

<jats:p>The susceptibility to chilling injury (CI) or internal breakdown (IB) was evaluated in the most currently planted yellow- and white-flesh peach [<jats:italic>Prunus persica</jats:italic> (L.) Batsch] and nectarine [<jats:italic>Prunus persica</jats:italic> var. nectarine (L.) Batsch] and plum [<jats:italic>Prunus salicina</jats:italic> Lindel] cultivars from different breeding sources and fruit types. Cultivars were segregated into three categories (Cat. A, B, and C) according to their susceptibility to CI or IB symptoms (mealiness and flesh browning) when exposed to 0 °C or 5 °C storage temperatures. Cultivars in Cat. A did not develop any symptoms of CI after 5 weeks of storage at either temperature. Cultivars in Cat. B developed symptoms only when stored at 5 °C within 5 weeks of storage. Cultivars were classified in Cat. C when fruit developed CI symptoms at both storage temperatures within 5 weeks of storage. Most of the yellow- and white-flesh peach cultivars developed IB symptoms when stored at both storage temperatures (Cat. C). Most of the new nectarine cultivar introductions did not develop CI symptoms when stored at 0 °C or 5 °C after 5 weeks (Cat. A). Three out of six plum cultivars tested had CI symptoms within 5 weeks storage at 0 °C. However, all of the plum cultivars tested developed CI symptoms when stored at 5 °C (Cat. B). The importance of proper temperature management during postharvest handling was demonstrated.</jats:p>

Influence of year and genetic factors on chilling injury susceptibility in peach (Prunus persica (L.) Batsch)

“…This disorder, triggered by exposure to cold storage temperatures, affects several organoleptic attributes such as texture, flesh color, and juiciness (Anderson 1979;Harding and Haller 1934;Hartmann 1985;Smith 1934;Vonmollendorff and Devilliers 1988). The presence of chilling injury is a frequent source of complaints by consumers and wholesalers of peach (Crisosto et al 1999). Externally, fruits with chilling injury appear sound, so the problem is usually not noticed until the fruit reaches retailers and consumers (Crisosto et al 1999).…”

“…The presence of chilling injury is a frequent source of complaints by consumers and wholesalers of peach (Crisosto et al 1999). Externally, fruits with chilling injury appear sound, so the problem is usually not noticed until the fruit reaches retailers and consumers (Crisosto et al 1999). A high frequency of affected fruit reduces consumer satisfaction, limits development of long distance markets, and reduces peach consumption.…”

“…A high frequency of affected fruit reduces consumer satisfaction, limits development of long distance markets, and reduces peach consumption. The major symptoms of CI are flesh mealiness (M), flesh leatheriness (FL), flesh browning (FB), flesh bleeding (FBL), loss of flavor, and development of off-flavors (Crisosto et al 1999). Mealiness (M) is a fruit flesh textural disorder, where affected ripe fruit have a dry, grainy feel when chewed.…”

“…In simple terms, mealy fruit are dry and soft when ripe, while leathery fruit are either dry and firm when ripe or remain firm because of a failure to ripen (Luza et al 1992;Ju et al 2000). Desirable, non-mealy fruit are juicy with a soft, melting texture, or are juicy and firm (Crisosto et al 1999).…”

“…A gel is formed as pectins in intercellular spaces absorb free water, intercellular adhesion is reduced, and cells form loose clumps rather than rupturing to release juice (Brummell et al 2004). Flesh browning (FB) is often seen in mealy fruit, although it can also occur in the absence of mealiness (Crisosto et al 1999;Brummell et al 2004). Flesh browning (FB) occurs when enzymes such as polyphenol oxidase act on phenolic substrates with which they come in contact (Kader et al 1984).…”