The work investigate the effect of short-term heat treatment on quality of fresh-cut nectarines, cv Orion. This treatment may have effects on the fruit beyond their stated purpose because a high temperature stress can trigger changes in plant tissue that affect many physiological processes. These processes include inhibition of ethylene production and other ripening and senescence related processes, induction of defense compounds against pathogens, attack and induction of resistance to other stresses, including low temperature stress. The result of the treatment is to maintain fruit quality following the heat treatment. In this work, a pre-cutting heat treatment at 40°C for 50 min and modified atmosphere packaging (5 kPa O2 and 5 KPa CO2) storage was evaluated. The quality-affecting parameters were evaluated by physical and chemical methods (firmness, colour, pH, soluble solids content and titratable acidity) and by the evaluation of physiological aspects (PPO activity) as well as the changes in headspace gas composition during storage for 11 days at 4°C. Significantly lower concentrations of O2 in the package atmosphere were recorded for heat-treated slices. In contrast, hot water treatment did not reduced firmness loss. Moreover an insignificant effect of heat treatment and modified atmosphere on chemical composition (total soluble solids and titratable acidity) and colour parameters was observed. Also for the polyphenoloxidase activity no significant changes was recorded.

The effect of heat treatment on post-harvest quality of fresh-cut nectarine

CHIABRANDO, Valentina;GIACALONE, Giovanna
2015

Abstract

The work investigate the effect of short-term heat treatment on quality of fresh-cut nectarines, cv Orion. This treatment may have effects on the fruit beyond their stated purpose because a high temperature stress can trigger changes in plant tissue that affect many physiological processes. These processes include inhibition of ethylene production and other ripening and senescence related processes, induction of defense compounds against pathogens, attack and induction of resistance to other stresses, including low temperature stress. The result of the treatment is to maintain fruit quality following the heat treatment. In this work, a pre-cutting heat treatment at 40°C for 50 min and modified atmosphere packaging (5 kPa O2 and 5 KPa CO2) storage was evaluated. The quality-affecting parameters were evaluated by physical and chemical methods (firmness, colour, pH, soluble solids content and titratable acidity) and by the evaluation of physiological aspects (PPO activity) as well as the changes in headspace gas composition during storage for 11 days at 4°C. Significantly lower concentrations of O2 in the package atmosphere were recorded for heat-treated slices. In contrast, hot water treatment did not reduced firmness loss. Moreover an insignificant effect of heat treatment and modified atmosphere on chemical composition (total soluble solids and titratable acidity) and colour parameters was observed. Also for the polyphenoloxidase activity no significant changes was recorded.
VIII International Peach Symposium
Matera (Italy)
17-20 june 2013
Proceeding of VIII International Peach Symposium
ISHS
1084
681
686
Orion, atmosfere modificate, minimally processed fruits, post raccolta, trattamenti a caldo.
Chiabrando, V.; Giacalone, G.
File in questo prodotto:
File Dimensione Formato  
peach2013 - chiabrando.pdf

accesso aperto

Descrizione: articolo principale
Tipo di file: POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione 124.2 kB
Formato Adobe PDF
124.2 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1532757
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 1
  • ???jsp.display-item.citation.isi??? 0
social impact