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Storage temperature without fluctuation enhances shelf‐life and improves postharvest quality of peach
Author(s) -
Pan Yanfang,
Li Xihong,
Jia Xiaoyu,
Zhao Yating,
Li Hui,
Zhang Lu
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13881
Subject(s) - postharvest , polyphenol oxidase , modified atmosphere , chemistry , shelf life , respiration rate , cold storage , polyethylene , horticulture , ripening , controlled atmosphere , respiration , food science , botany , biology , enzyme , peroxidase , biochemistry , organic chemistry
Peaches ( Prunus persica ) were packaged in two kinds of gas environments: the steady‐state controlled atmosphere (CA) of 10% O 2 and the modified atmosphere (MA) of polyethylene bag. Based on 1ºC, storage temperature was set four fluctuation values: 1 ± 0ºC, 1 ± 0.5ºC, 1 ± 1ºC and 1 ± 2ºC. Results indicate that postharvest quality of peach under temperature without any fluctuation (1 ± 0ºC) was effectively maintained by reducing respiration rate and polyphenol oxidase activity. The total soluble solid content and superoxide dismutase activity were considerable high at constant temperature. Temperature fluctuations were not conducive to quality maintenance of peach during storage. The combination of constant temperature and MA significantly hold the pulp firmness and overall sensory quality. Peaches were suitable for MA storage of polyethylene (PE) bag, in comparison to CA storage of 10% O 2 . The present study provided a theoretical basis for peach during cold storage (CS). Practical applications Peach fruit ripen and deteriorate quickly at ambient temperature. CS, CA and MA are effective methods to slow ripening and reduce decay development after harvest. The reliability of atmosphere packaging depends on rigorous temperature control. However, temperature is not always constant during transportation and storage, and temperature fluctuation (TF) means an alteration in fruit respiration and gas transmission. Because of its high metabolic activity, peach is sensitive to TF particularly. The aim of this study is to evaluate the effect of TF treatment combining with CA or MA on quality characteristics of peach. In general, peach was suitable for storage in MA of PE bag and the storage temperature without any fluctuation could delay ripening and improve the edible quality of peach.