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Neves L.C.,Center for Agricultural science | Da Silva V.X.,Center for Agricultural science | Tosin J.M.,Center for Agricultural science | De Souza Prill M.A.,Center for Agricultural science | Roberto S.R.,Center for Agricultural science
Acta Horticulturae | Year: 2010

The purpose of this research was to study the effect of delayed storage in the preservation of the quality, as well as the control of chilling injuries during cold storage of late peaches from Brazil. The research was carried out over the course of two years (2003 and 2004), using yellow pulp peaches and white pulp peaches. All the cultivars were exposed to temperatures of 20°C and 75±3% of U.R., in a B.O.D., for 0, 24 and 48h and then kept in a cold chamber at 0±0.5°C and 92±3% of R.H., for 28 d. The analyses were carried out at harvest period (day 1 - initial stage), after one day of delayed storage and, on 7, 14, 21 and 28 d and after two days of each day, that is 7+2, 14+2, 21+2 and 28+2 d. After 28 d of cold storage plus 2 d under no controlled temperature and humidity, the yellow pulp cultivars, regardless of delayed storage, did not present any symptom of internal browning. At the same time, at the end of the experiment, these fruits also showed the appropriate qualities for commercialization and/or later consumption. When not submitted to delayed storage, after 14 d of cold storage plus 2 d out of the cold chamber, the white pulp fruits already presented some pulp browning. High activity of polyphenol oxidase was verified in the fruits with pulp browning. The phenol content was also higher in those fruits. From the results observed in the analyses of soluble solids, titratable acidity and rotting development, we can assume that these fruits showed an advanced ripening. Also, the delayed storage of white pulp fruits, for 48h, provided advances in maturing. The same behavior was observed in yellow pulp fruits. Delayed storage for 24h was effective in controlling pulp browning and quality maintenance of the white pulp peach cultivars. Source


Neves L.C.,Center for Agricultural science | De Souza Prill M.A.,Center for Agricultural science | Da Silva V.X.,Center for Agricultural science | Mafra R.N.B.,Center for Agricultural science | Roberto S.R.,Center for Agricultural science
Acta Horticulturae | Year: 2010

The purpose of this research was to study the control of physiological damages in late peach cultivars during cold storage. The research was carried out over the course of two years (2003 and 2004), using yellow pulp peaches ('Flordagrande', 'Maciel' and 'Peach') and white pulp peaches ('Chimarrita', 'Marli' and 'Chiripá'). All the fruits were exposed to temperatures of 20°C and 75±3% of U.R., in a B.O.D., for 0, 24 and 48h. The fruits were then kept in a cold chamber at 0±0.5°C and 92±3% of R.H., for 28 d. The analyses, done from 4 to 6h after the removal of the fruits from the cold chamber, were conducted at harvest time (day 1 - initial stage), after one day of delayed storage, and at 7, 14, 21 and 28 d as well as two days after each one of these days (7+2, 14+2, 21+2 and 28+2 d). The yellow pulp cultivars, regardless of delayed storage, did not present any wooliness or leatheriness. The white pulp fruits, not submitted to delayed storage, developed either one or the other physiologic disturbances. Due to their low level of pulp firmness, control 'Chimarrita' and 'Marli' peaches, were classified as wooly. Control 'Chiripá' peaches, with firmness over 30 N, presented leathery skin. High pectinmethylesterase enzymatic activity was verified in those fruits with woolliness. polygalacturonase activity was similar in both wooly and normal maturing fruits. Regarding the fruits which were found to be leathery, they had a high pectinmethylesterase enzyme activity and a low polygalacturonase enzyme activity as compared to wooly and/or normal fruits. Delayed storage for 48h, in all cultivars provided advanced ripening. Delayed storage for 24h was effective in the control of woolliness and firmness retention (leatheriness) of white pulp cultivars. Source

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