Area de Post Collita

Lleida, Spain

Area de Post Collita

Lleida, Spain

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Cano-Salazar J.,Area de Post Collita | Echeverria G.,Area de Post Collita | Crisosto C.H.,University of California at Davis | Lopez L.,Area de Post Collita
Journal of Agricultural and Food Chemistry | Year: 2012

'Early Rich', 'Royal Glory', 'Sweet Dream cov', and 'Elegant Lady' peaches were stored at -0.5 °C for up to 40 days and then subjected to ripening at 20 °C for up to 3 days. Firmness, soluble solids content (SSC), titratable acidity (TA), color, consumer acceptance, and volatile compounds were then determined. The observed physicochemical changes included a significant decrease in firmness during both storage and commercialization periods. In contrast, the SSC, TA, and color remained constant during storage. Ten days of cold storage produced the highest total volatile emissions and the greatest consumer acceptance for 'Elegant Lady' and 'Sweet Dream cov', whereas similar results were obtained after 40 and 20 days for 'Royal Glory' and 'Early Rich', respectively. Volatile compounds that most consistently exhibited a positive correlation with consumer acceptance were dependent on the cultivar. © 2011 American Chemical Society.


Cano-Salazar J.,Area de Post Collita | Lopez L.,Area de Post Collita | Crisosto C.H.,University of California at Davis | Echeverria G.,Area de Post Collita
European Food Research and Technology | Year: 2013

The effects of cold storage and shelf life of 'Big Top,' 'Honey Blazecov,' 'Honey Royalecov,' 'Venus,' 'August Red,' and 'Nectagalacov' nectarines were evaluated. Volatile compounds, firmness, soluble solids content, titratable acidity, color, and degree of consumer acceptance of the fruit were determined at harvest, after storage at -0.5 °C for 10, 20, or 40 days and following 3 days at 20 °C. Ten days cold storage plus 3 days at 20 °C produced the highest total ester emission for 'Nectagalacov' and 'August Red,' while similar results were obtained after 10 days cold storage for the 'Big Top' and 'Honey Blazecov' and 20 days cold storage for 'Honey Royalecov' and 'Venus.' For 'Nectagalacov,' this higher total ester emission coincided with the greatest percentage of satisfied consumers. Increased consumer acceptance was associated with the cultivars and storage time that resulted in firmer fruits and greater concentrations of specific volatile compounds. © 2013 Springer-Verlag Berlin Heidelberg.


Ortiz A.,Area de Post Collita | Vendrell M.,Consorci CSIC IRTA | Lara I.,Area de Post Collita
Acta Horticulturae | Year: 2010

Rapid softening of peach (Prunus persica L. Batsch) fruit after harvest considerably limits commercial life of produce. The decline in fruit firmness during ripening and storage is largely the result of partial disassembly of the primary cell wall arising from compositional changes. In this work, suitability of controlled atmosphere (CA) storage and 1-methylcyclopropene (1-MCP) treatment to delay these changes and to extend storage potential of a late-harvesting peach cultivar was tested. Cell wall materials were extracted and fractionated 0 and 7 d after storage to assess possible relationships to changes in fruit firmness. The yield of soluble materials increased during the shelf life period at 20°C, consistent with a decline in the contents of cell wall materials and of pectin-containing fractions, possibly in relation to the decrease in flesh firmness. The increase in the yield of soluble fractions after storage was attenuated by 1-MCP treatment, which proved more effective than CA storage in delaying solubilisation of cell wall polymers.


Ortiz A.,Area de Post Collita | Echeverria G.,Area de Post Collita | Graell J.,Area de Post Collita | Lara I.,Area de Post Collita
Acta Horticulturae | Year: 2010

'Fuji Kiku-8' apples, harvested at commercial maturity, were dipped in calcium chloride (2% w/v) and stored at 1°C and 92% RH for 4 or 7 months under air plus 7 days at 20°C. The calcium concentration was higher in treated fruit, showing that the treatment was effective in introducing calcium into the tissues. In general, calcium treatment led to enhanced production of those aroma volatile compounds considered to have an impact on overall flavour of 'Fuji Kiku-8' apples cold-stored for 4 months. Higher aroma volatile emission in calcium-treated fruit possibly arose from enhanced supply of precursors for ester production as a consequence of increased pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) activities. This effect was not so apparent after long-term storage periods. After 7 months of cold storage, higher levels of aroma volatile compounds emitted by calcium-treated apples could have arisen from increased alcohol oacyltransferase (AAT) activity. Moreover, consumer acceptability was higher in calcium-treated samples, thus suggesting that calcium treatments, apart from having beneficial effects on aroma volatile compounds production, may be useful for improving sensory quality of cold-stored 'Fuji Kiku-8' apples.


Ortiz A.,Area de Post Collita | Echeverria G.,Area de Post Collita | Graell J.,Area de Post Collita | Lopez M.L.,Area de Post Collita | Lara I.,Area de Post Collita
Acta Horticulturae | Year: 2012

'Rich Lady' peaches were harvested at commercial maturity and stored at 20, 12, 4 or -0.5°C for up to three weeks, with the general purpose of broadening the understanding of storage temperature influence on the development of fruit flavour, a major quality attribute. Stored fruit were analysed weekly for the emission of aroma volatile compounds, activity of some volatile-related enzymes and sensory acceptance. Fruit kept at 12°C for 7 or 14 days received higher acceptance scores than samples stored at 4 or -0.5°C, while no significant differences among temperatures were observed after storage for three weeks. Higher acceptance scores were associated mainly to perception of characteristic "peach" flavour, which in turn was strongly correlated to higher emission of most aroma volatile compounds detected. Accordingly, the highest production of volatile esters corresponded to fruit stored at 12°C for 7 days, although no significant differences were found for alcohol o-acyltransferase (AAT) activity, the enzyme responsible for the production of volatile esters by fruit tissues. Contrarily, temperature-dependent differences in AAT activity were observed after longer storage periods. These data suggest an important role for substrate supply to the esterification reaction catalysed by AAT, and indeed significant changes in the activity of some precursor-providing enzymes (lipoxygenase and hydroperoxide lyase) were found as a function of storage temperature of produce. © ISHS 2012.


Ortiz A.,Area de Post Collita | Echeverria G.,Area de Post Collita | Lopez M.L.,Area de Post Collita | Graell J.,Area de Post Collita | Lara I.,Area de Post Collita
Acta Horticulturae | Year: 2012

The emission of aroma volatile compounds and the activity of some related enzymes were monitored throughout fruit maturation of 'Rich Lady' peaches (Prunus persica L. Batsch) with the general purpose of studying the development of the ability to produce aroma volatiles, and of identifying which enzymes may act as control points for the ripening-related increase in the volatile-synthesising capacity in this peach cultivar. Even though most of the identified compounds were detected at all sampling dates, the evolution throughout maturation was different for each individual compound. Only late-harvested peaches were found to produce lactones, which are typically associated to the characteristic peach flavour. Results also suggest that alcohol o-acyltransferase activity, the direct responsible for the esterification reaction in the last step of the pathway, was necessary but not sufficient for esters production. Transient increases in the production of alcohols, which were associated to alcohol dehydrogenase activity, were concomitant to esters emission, particularly hexyl and butyl esters, thus pointing out the relevance of precursor availability as a major factor influencing aroma volatiles production during on-tree maturation of 'Rich Lady' peaches. © ISHS 2012.


Ortiz A.,Area de Post Collita | Echeverria G.,Area de Post Collita | Graell J.,Area de Post Collita | Lara I.,Area de Post Collita
Acta Horticulturae | Year: 2012

In order to monitor ripening-related cell wall modifications, samples of the 'Snow Queen' nectarine cultivar were picked periodically around the commercial harvest date. Yields of insoluble cell wall materials (CWM) in the flesh tissue decreased significantly during the sampling period in parallel to increased yields of the soluble fraction, indicative of a progressive depolymerisation and solubilisation of the cell wall components. Further fractionation of the CWM showed a strong correlation between flesh firmness and the content of covalently-bound pectins, which thus appeared a key factor determining this quality attribute in 'Snow Queen' nectarines. Although to a lesser extent, the content of matrix glycans was also well related to preservation of flesh firmness. In contrast, no softening-related changes were observed for pectins bound non-covalently to the cell wall, suggesting a minor role for these polymers in the softening process of this nectarine cultivar. Cell-wallmodifying enzyme activities considered herein (polygalacturonase, pectate lyase and endo-(1-4)-β-D-glucanase) were generally higher at earlier picking dates and decreased as softening was taking place. These activities alone were not able to explain the modifications observed in flesh softening and cell wall composition, thus suggesting the synergistic action of a number of enzymes in the ripening-related softening of 'Snow Queen' nectarines. © ISHS 2012.


Lopez M.L.,Area de Post Collita | Echeverria G.,Area de Post Collita | Graell J.,Area de Post Collita | Lara I.,Area de Post Collita | Ortiz A.,Area de Post Collita
Acta Horticulturae | Year: 2012

This work assessed the effects of harvest date, storage conditions and poststorage ripening period on fruit quality and aroma emission by 'Belletardie®' peach. Fruits were harvested on two dates (18th September, 21st September) and stored in air or controlled atmosphere (3 kPaO2/10 kPaCO2). After three weeks of storage at 0°C plus 0 and 7 days of ripening at 20°C, standard quality parameters and aroma volatile emission were analyzed. Volatile compounds emitted by peach samples were extracted and analyzed using a dynamic headspace system with activated charcoal trap and GC-FID, respectively. Data were subjected to Principal Component Analysis (PCA). The highest total aroma emission was obtained for late-harvested fruit after 7 days of ripening at 20°C regardless of atmosphere conditions. The PCA model revealed which volatile compounds accounted most for the differences observed in the volatile profile of samples among treatments. The concentration of the main compounds contributing to the flavour of 'Belletardie®' peach increased after 7 days at 20°C subsequent to cold storage. © ISHS 2012.


Ortiz A.,Area de Post Collita | Echeverria G.,Area de Post Collita | Graell J.,Area de Post Collita | Lara I.,Area de Post Collita
Acta Horticulturae | Year: 2010

In this work, 'Fuji Kiku-8' apples were treated with 2% (w/v) CaCl 2 and stored at 1°C and 92% RH under either air or two different controlled atmosphere (CA) regimes for 7 months. Different cell wall-modifying enzyme activities were determined 7 d after removal from storage in order to assess relationships, if any, to changes in fruit firmness and cell wall composition induced by CaCl2 treatment and/or storage atmosphere. Applied calcium was effective in preserving firmness of air-stored fruit but no significant differences in this attribute were found for samples kept under CA regardless of calcium treatment. Results showed high correlation between firmness and covalently-bound pectin content. To a lesser extent, non covalently-bound pectin content was also related to firmness. Solubilisation of pectins, which leads to loss of fruit firmness, may require a previous release of neutral sugar residues from the sidechains of wall-bound pectins by the action of a number of glycosidases such as β-galactosidase (β-Gal) or β-xylosidase (β-Xyl), which in turn was partially inhibited by CA-conditions during cold storage.


PubMed | Area de Post Collita
Type: Comparative Study | Journal: Journal of agricultural and food chemistry | Year: 2012

Early Rich, Royal Glory, Sweet Dream(cov), and Elegant Lady peaches were stored at -0.5 C for up to 40 days and then subjected to ripening at 20 C for up to 3 days. Firmness, soluble solids content (SSC), titratable acidity (TA), color, consumer acceptance, and volatile compounds were then determined. The observed physicochemical changes included a significant decrease in firmness during both storage and commercialization periods. In contrast, the SSC, TA, and color remained constant during storage. Ten days of cold storage produced the highest total volatile emissions and the greatest consumer acceptance for Elegant Lady and Sweet Dream(cov), whereas similar results were obtained after 40 and 20 days for Royal Glory and Early Rich, respectively. Volatile compounds that most consistently exhibited a positive correlation with consumer acceptance were dependent on the cultivar.

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