ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Juice characteristics related to woolliness and ripening during postharvest storage of peaches.

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

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, Food Research and Technology Year: 1999 Vol: 208 Issue: 4 Pages: 282-288 Ref: 23 ref.

1999

บทคัดย่อ

The effects of up to 3 cycles of intermittent warming (IW) for 1 day at 20 deg C, during every 6 days of storage at 0.5 deg C, on the development of woolliness and on the changes in juice characteristics during post-storage ripening of cv. Paraguayo peaches, harvested at 2 ripening stages, were studied. By subjecting the peaches to IW, woolliness was strongly reduced, concomitantly with a sudden reduction in flesh firmness due to normal fruit ripening. During post-storage ripening, extractable juice and juiciness only decreased in conventionally stored (CS) fruits as a result of woolliness. However, the liquid phase of the juice extracted (clear juice) decreased in IW but not in woolly CS fruit. Clear juice reduction appeared to be related to normal advanced ripening, with differences between woolly and sound fruit associated with the ripening stage during storage. The technological and physiological implications of these quality indices, mainly related to ripening, senescence and woolliness, ar

e discussed. These results support the hypothesis that IW maintains cellular membrane integrity and helps the recovery of pectolytic enzymatic activity. The incidence of woolliness was more closely related to the juice release mechanism than to the clear juice content, thus clear juice content is proposed as a valid parameter for assessing ripeness.