712 PB 388 PACKINGHOUSE OPERATIONS AFFECT PEACH QUALITY DURING STORAGE
| Autor: | Monica A. Villegas-Ochoa, Elsa Brineas-Taddei, Armida Rodriguez-Felix, Evelia Araiza-Lizarde |
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| Rok vydání: | 1994 |
| Předmět: | |
| Zdroj: | HortScience. 29:535b-535 |
| ISSN: | 2327-9834 0018-5345 |
| Popis: | `Flordaprince' peach quality characteristics were evaluated during cold storage after passing thru different packinghouse operations. Fruits were sampled at three points in a commercial packinghouse as follows: (A) upon arrival at a peach packinghouse, (B) after hydrocooling, and (C) after grading and sorting. After sampling, fruits were stored at 2 C (90 % R.H.) for 0, 15, and 30 days. Following the cold storage periods, fruits were transferred to 20 C. Quality characteristics evaluated during cold storage or marketing conditions consisted of weight loss, firmness, skin color (hue), total soluble solids, titratable acidity, respiration rate, and ethylene production. Peaches stored for 27 days at 2 C had up to 40% weight loss. Additional weight loss was observed during marketing conditions at 20 C (up to 70 % weight loss). Selected peaches after grading and sorting (point C) had the highest weight loss during storage at 2 C, as compared to the other two sampling points. Flesh firmness decreased significantly after 3 days storage at 20 C in all representative points. Weight loss and firmness were the quality attributes that mainly affect peach storage life. |
| Databáze: | OpenAIRE |
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