710 PB 382 HARVEST MATURITY STAGE AFFECT PEACH QUALITY DURING COLD STORAGE

Autor:	Elsa Brineas-Taddei, Armida Rodriguez-Felix, Monica A. Villegas-Ochoa, Evelia Araiza-Lizarde
Rok vydání:	1994
Předmět:	Horticulture media_common.quotation_subject food and beverages Cold storage Quality (business) Stage (hydrology) Biology Affect (psychology) Maturity (finance) media_common
Zdroj:	HortScience. 29:534g-535
ISSN:	2327-9834 0018-5345
Popis:	Physico-chemical and physiological changes of `Flordaprince peach fruits harvested at different maturity stages were evaluated during low temperature storage. Harvested fruits were immediately classified into four different maturity stages based on red-skin color (I, 20%; II, 40%; III, 60%; and IV, 80%). Fruits were stored at 2 C (90% R.H.) for 0, 15, and 30 days. Following cold storage conditions, fruits were transferred to a 20 C room. Physico-chemical and physiological characteristics evaluated during storage included weight loss, firmness, pH, titratable acidity, skin color (hue), total soluble solids, respiration rate, and ethylene production. Weight loss increased (up to 40%) after 27 days storage at 2C. The fruits harvested at maturity stage I showed the lowest weight loss. Flesh firmness decreased significantly during storage at 2 C. Fruits from stages I and II had higher firmness than fruits harvested at stages III and IV. A significant change from green-yellow to red color was observed in fruits of the distinct maturity stages during storage at 20 C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b6fb5a645b0cec7c9ef264702d570665 https://doi.org/10.21273/hortsci.29.5.534g Zobrazit plný text záznamu