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The effect of cold storage on volatile organic compounds (VOCs) emitted from intact peach fruit
No full textPostharvest peach fruit aroma profile is heavily affected by several factors including storage temperature that, together with storage period, plays a key role in determining the organoleptic properties and the overall quality perceived by consumers. The effect of three storage temperatures (0.5, 5.5 and 20°C) applied during storage up to one month on peaches from three cultivars (‘Flaminia’, FL, ‘Regina di Londa’, RL, and ‘Red Haven’, RH) was evaluated in terms of volatile organic compound (VOC) emission from intact fruit. In addition, the ripening behaviour of the fruit has been monitored during post-cold storage (3 d of shelf-life at 20°C). Aroma profile was analysed via SPME (solid phase micro extraction) fibre technique by GC-MS. PLS-DA (partial least squares discriminant analysis) of the whole data set showed that samples belonging to different cultivars resulted well-separated, indicating that marked differences in terms of VOCs concentration between cultivars are present. FL samples appeared to be the poorest in terms of evolved aroma compounds in general. A more detailed analysis revealed that intact peaches, sampled immediately after cold storage, are characterized by a pronounced different aroma profile when compared with fruit kept for three additional days under shelf-life at 20°C and with control samples. After 0.5°C storage fruit maintain higher firmness and lower soluble solids content (SSC) than control, indicating that this temperature is effective in delaying the normal ripening also during shelf-life, as also demonstrated by the profile of aroma compounds emitted by the intact fruit. On the other hand, after storage at 5.5°C peaches have higher SSC and VOCs levels, indicating that these conditions induce an acceleration of the ripening syndrome as observed in other fruit species
Effect of Ethephon on water balance of Prunus cerasus L.
No full text2-chloroethylphosphonic acid (CEPA) was sprayed at 300 ppm on Prunus cerasus on June 22nd when the fruits were ripe.
Leaf, stem and fruit water potential, leaf diffusion resistance, air temperature and humidity were measured the day of the treatment and six days after. CEPA increased transpiration rate and decreased water potential of leaves, stem and fruits; water potential gradients between leaf and stem and fruit and stem were also affected by the chemical in short and long period
Alternatives to the use of synthetic fungicides for the control of postharvest decay of fruit and vegetables: current status and future perspectives
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Relationship between O2 levels, 1-Methylcyclopropene (1-MCP), coniugated trienes (CTs) and superficial scald in "Granny Smith" apples
No full textGranny Smith apples were stored for 180 days at 0°C in 0.3%, 0.6%, 0.9%, 1.2%, 2.0% and 21%O2 (air) plus 0.01% CO2; some lots were postharvest treated with 625 ppb 1-methylcyclopropene (1-MCP). The influence of these treatments on conjugated trienes (CTs) and superficial scald as well as on ethanol content in the fruit tissue was evaluated.
At harvest the CTs content in the peel, expressed as optical density (OD268), was 0.20 OD268. During storage, the OD remained substantially unchanged in apples exposed to 0.3% O2 (<0.35 OD268), and increased moderately in apples exposed to 0.6%, 0.9% and 1.2% O2 up to 1.42, 1.73 and 1.94 OD268 for 180 days. In apples stored in 2.0% O2 and in air (21% O2), the CTs contents had the highest increase and reached 4.6 and 11.5 OD268 respectively. In apples treated with 625 ppb 1-MCP the CT content in the peel was 0.66 OD268 at the end of storage.
The first symptoms of superficial scald appeared after 60 days in air and after 120 days in 2% O2. At the end of the storage period no symptom was detected on the apples treated with 1-MCP and with 0.3%, 0.6% O2, whilst from 3 to 7% of the fruit kept in 0.9% and 1.2% was affected.
Low O2 conditions induced the accumulation of ethanol in the tissue, the rate being considerably more marked in the 0.3% to 0.6% range and was linearly correlated to the time in storage. After 60 and 120 days of storage in 0.3% O2, the apples showed symptoms of hypoxic injuries and off-flavour while at higher values they were undamaged
Effects of harvestmaturity on quality, physiological and pathological disorders during storage of Gala apples
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