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Keeping quality of cold stored peaches using intermittent warming.

Fernandez-Trujillo, J. P.; Artes, F.;

Food Research International Year: 1997 Vol: 30 Issue: 6 Pages: 441-450 Ref: 38 ref.

1997

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Keeping quality of cold stored peaches using intermittent warming.

Firm-breaker and firm-mature mid-season peaches (cv. Paraguayo) were stored for up to 4 weeks at 2 deg C or subjected to intermittent warming cycles of 1 day at 20 deg after 6 days at 2 deg . Quality was monitored during normal ripening at 20 deg and weekly during storage. Three cycles of intermittent warming avoided or strongly alleviated chilling injuries (particularly woolliness and lack of juiciness), especially in breaker fruits. Low temperature induced abnormal ripening in control fruits, which was detectable when chilling injury was already irreversible. In comparison with sound fruits, injured fruits showed an increased total soluble solids/titratable acidity ratio, a decrease in flesh firmness and in Hue angle flesh colour during storage, and an excessive loss of acidity in fruits of advanced maturity. Hue angle was a good maturity index only for sound fruits. Intermittent warming appeared to maintain fruit quality by acclimatizing chilled fruits to subsequent periods of chilling by all

owing gradual ripening of fruits (softening, enhancement of ground and flesh colour and maintenance of juiciness).