Investigation of developed clay‐nanocomposite packaging film on quality of peach fruit ( Prunus persica Cv. Alberta) during cold storage

2017 ◽  
Vol 42 (2) ◽  
pp. e13466 ◽  
Author(s):  
Hossein Ebrahimi ◽  
Bahram Abedi ◽  
Hojatollah Bodaghi ◽  
Gholamhossein Davarynejad ◽  
Hamid Haratizadeh ◽  
...  
Keyword(s):  
Cold Storage ◽  
Prunus Persica ◽  
Packaging Film ◽  
Peach Fruit

Effectiveness of 1-Methylcyclopropene Treatment on Peach Fruit (Prunus persica L.) for Extending Storage Life

2015 ◽  
Vol 1089 ◽  
pp. 159-162 ◽  
Author(s):  
Xiang Zheng Yang ◽  
Wen Wen Wei ◽  
Ping Lv ◽  
Jian Hua Feng
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Prunus Persica ◽  
Storage Life ◽  
Peach Fruit ◽  
Time Effects ◽  
Titratable Acid ◽  
High Effect ◽  
Soluble Solid

In order to maintain better quality of peach during cold storage and to extend the storage time, effects of different dose of 1-methylcyclopropene (1-MCP) treated of fresh kiwifruit on quality were investigated and the physiochemical attributes were subsequently evaluated during 60 days storage at 0 °C. Results showed that 1-MCP treatment had a high effect on inhibiting the respiratory rate, total soluble solid decrease and maintaining titratable acid content during the end of the storage compared with the non-treated control.Moreover, 1.0 μL/L 1-MCP showed the best effect on maintaining the quality and extending storage life.

Cell Wall Physicochemical Properties as Indicators of Peach Quality During Fruit Ripening after Cold Storage

2008 ◽  
Vol 14 (4) ◽  
pp. 385-391 ◽  
Author(s):  
G.A. Manganaris ◽  
M. Vasilakakis ◽  
I. Mignani ◽  
A. Manganaris
Keyword(s):  
Cell Wall ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruit Ripening ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Eating Quality ◽  
Peach Fruit ◽  
Cell Rupture

A comparative study between melting flesh peach fruit (Prunus persica L. Batsch cvs. Royal Glory and Morettini No 2) with contrasting tissue firmness during their on-tree ripening was conducted. Such fruit were cold stored (0 °C) for 4 and 6 weeks, and subsequently transferred at 25 °C (shelf life) for up to 5 days and evaluated for quality attributes and cell wall physicochemical properties. Data were partly unexpected, since fruit of the soft cultivar (Morettini No 2) were characterized by lower exo- and endo-PG activity, lower amounts of ethylene evolution, as well as higher amounts of endogenous calcium bound in the cell wall compared to fruit of the firmer cultivar (Royal Glory). These differences may be attributed to the incidence of chilling injury symptoms, evident as loss of juiciness in Morettini No 2 fruit, while Royal Glory fruit were characterized by acceptable appearance and eating quality even after 6 weeks cold storage plus 5 days shelf life, as the fruit softened gradually without cell rupture. Overall results showed that no direct relationship between cell wall physicochemical properties and sensory attributes can be established, indicating the complexity of peach fruit ripening. Since fruit of both cultivars presented similar tissue firmness after 5 days shelf life an attempt to distinguish normal peach fruit softening from cell rupture-chilling injury also has been made in the current study.

Effect of 1-Methylcyclopropene on Chilling Injury and Quality of Peach Fruit during Cold Storage

2011 ◽  
Vol 76 (8) ◽  
pp. S485-S491 ◽  
Author(s):  
Peng Jin ◽  
Haitao Shang ◽  
Jingjing Chen ◽  
Hong Zhu ◽  
Yingying Zhao ◽  
...  
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Peach Fruit

scholarly journals Preharvest Application of Phellodendron Bark Extracts Controls Brown Rot and Maintains Quality of Peento-shaped Peach

HortScience ◽  
2008 ◽  
Vol 43 (6) ◽  
pp. 1857-1863 ◽  
Author(s):  
Xiaoyuan Feng ◽  
Baogang Wang ◽  
Wensheng Li ◽  
Lei Shi ◽  
Jiankang Cao ◽  
...  
Keyword(s):  
Field Experiments ◽  
Prunus Persica ◽  
Disease Incidence ◽  
Brown Rot ◽  
Titratable Acidity ◽  
Postharvest Quality ◽  
Peach Fruit

Preharvest application of Phellodendron bark (Phellodendron chinese Schneid) extract (PBE) on brown rot and postharvest quality of peach [Prunus persica (L.) Batsch var. platycarpa (Decne.) L.H. Bailey] was investigated. PBE at 0.8, 1.6, and 3.2 mg·mL−1 totally inhibited conidial germination, mycelial growth, and sporulation, respectively, of Monilinia fructicola in vitro. Preharvest PBE treatment at 21.0 mg·mL−1 at 0, 30, 60, and 90 days after full bloom controlled brown rot caused by M. fructicola on peach fruit after harvest and reduced disease incidence and lesion diameter by 37% and 61%, respectively, than those of the control 96 h after inoculation in in vivo experiments. The results from field experiments were consistent during a 3-year period. Fruit from PBE-treated trees showed higher activities of defense enzymes, including peroxidase, phenylalanine ammonia-lyase, chitinase, and β-1,3-glucanase, compared with those of the control during storage. PBE also delayed softening and loss of titratable acidity and inhibited flesh browning during storage. Total soluble solid contents were unaffected by treatment. The results indicate that preharvest application of PBE may be an alternative for controlling brown rot of peach fruit.

scholarly journals Effect of Trichome Removal and UV-C on Populations of E. coli O157:H7 and Quality of Peach Fruit

HortScience ◽  
2020 ◽  
Vol 55 (10) ◽  
pp. 1626-1631
Author(s):  
Ruixiang Yan ◽  
Joshua B. Gurtler ◽  
James P. Mattheis ◽  
Xuetong Fan
Keyword(s):  
Storage Time ◽  
Prunus Persica ◽  
Surface Color ◽  
Peach Fruit ◽  
E Coli ◽  
Colony Forming Units ◽  
Significant Difference ◽  
Ultraviolet C ◽  
Uv C

The objective of the study was to evaluate the effect of trichome (fuzz) removal on the efficacy of ultraviolet-C in inactivating Escherichia coli O157:H7 on peach fruit, and quality of peach [Prunus persica (L.) Batsch, cv. PF25] fruit as affected by fuzz removal and ultraviolet-C. Peach (cultivar PF25) fruit, with and without fuzz removal, were inoculated with a five-strain cocktail of E. coli O157:H7 and treated with ultraviolet-C at doses of 0, 221, and 442 mJ/cm2. Fuzz was rubbed off using damped cloths. Survival of E. coli populations was determined at days 1, 4, and 7 at 20 °C. To study fruit quality, noninoculated fruit with and without fuzz removal were treated with ultraviolet-C at the same doses. Results demonstrated that ultraviolet-C at 442 mJ/cm2 reduced the population of E. coli by 1.2 to 1.4 log colony-forming units (CFU)/fruit on peach with fuzz, and 0.9 to 1.1 log CFU/fruit on fruit without fuzz 1 day after ultraviolet-C treatment. However, E. coli populations of all samples were similar with additional storage time, resulting in no significant difference among the treatments after 7 days of storage at 20 °C. Ultraviolet-C at doses up to 442 mJ/cm2 did not have any significant effect on the surface color of peaches during 7 days of storage, although fruit with fuzz removal increased L*, hue, and chroma values. In addition, fuzz removal promoted the loss of firmness during storage. Furthermore, ultraviolet-C at 442 mJ/cm2 increased antioxidant capacity of peach skin with fuzz. Overall, our results suggested that fuzz removal had marginal effects on the efficacy of ultraviolet-C, and ultraviolet-C did not negatively affect the quality of peaches.

scholarly journals Quality of `Fantasia' Nectarines following Forced-air Heat Treatments for Insect Disinfestation

HortScience ◽  
1994 ◽  
Vol 29 (6) ◽  
pp. 663-666 ◽  
Author(s):  
Michael Lay-Yee ◽  
Kellie J. Rose
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Decay Heat ◽  
Significant Damage ◽  
Fruit Damage ◽  
Forced Air ◽  
Internal Browning

`Fantasia' nectarine fruit [Prunus persica (L.) Batsch var. nectarina (Ait.) Maxim.], held at 0C for ≤ 1 week following harvest, were forced-air heated either immediately after removal from cold storage or after an overnight pretreatment at 20C. Fruit were heated to 41,43, or 46 ± lC for 24,36, or 48 hours. Following treatment, fruit were stored for 3 weeks at 0C, held at 20C for 1 or 5 days, and then assessed for quality. No significant damage, relative to nonheated controls, was observed in pretreated fruit subjected to 41C for 24 hours. Nonpretreated fruit given the same treatment showed only a slight increase in damage relative to controls. Higher temperatures and longer treatment times, however, were associated with an increased incidence of fruit damage (scald, internal browning, or decay). Heat treatment was associated with reduction in ethylene production and titratable acidity of the fruit following storage.

scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

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