Changes in fruit quality of peach and nectarine from transport to shelf.
Peano, C., Giacalone, G. and Bounous, G.
ISHS Acta Horticulturae 553: 739-740.
2001
บทคัดย่อ
A study was conducted during August-September 1999 to evaluate the quality in peach (cv. Elegant Lady) and nectarine (cv. Stark Red Gold) fruits from the end of packaging in paperboard trays to the start of shelf life. Fruits were picked and stored for 36-48 h in a cold room (0-2 deg C, 95% relative humidity), were packaged, transported and presented to the end user in a display cabinet for 3 days. Both in Elegant Lady and Stark Red Gold, the weight loss was greatest in the first 12 h after packaging, and gradually decreased until arrival on the shelf. In Elegant Lady, further weight loss occurred during the 3 days of shelf life. Stark Red Gold fruits showed a lower relative weight loss than peach. In Elegant Lady, the firmness of the flesh at packhouse was 5 kg. During the following 24 h, in parallel with weight loss, the fruit showed a loss of 1 kg in firmness. On the shelf, 96 h after leaving the packhouse, firmness varied from 1.5 to 2.0 kg, and the fruit was ready to eat. In Stark Red Gold, the firmness was 5-6 kg at the packhouse and subsequently varied similarly to peach, but the firmness of the flesh when "ready to eat" was higher than in peach. The visual observations and colorimeter records confirmed that the loss of brightness increased during progress from transport and handling to the shelf, particularly in peach. Both in Elegant Lady and Stark Red Gold, the variations in soluble solids content were not significant during the period considered. A weak decrease of the acidity caused by the normal metabolism of the flesh caused an increase in soluble solids:acidity ratio.