Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments

• Published in: Journal of food science Vol. 64; no. 3; pp. 429 - 432
• Main Authors: Gorny, J.R, Hess-Pierce, B, Kader, A.A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.1999; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: acetaldehyde; ascorbic acid; Biological and medical sciences; browning; calcium; carbon dioxide; chemical treatment; controlled atmosphere; controlled atmosphere storage; cultivars; duration; ethanol; fermentation; Food industries; Food science; fresh cut; fresh products; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; Genetics; lactic acid; nectarines; oxygen; peaches; postharvest treatment; shelf life; stone fruit; Storage; Ascorbic acid; Conditioner; Carbon dioxide; Peach; Firmness; Shelf life; Food additive; Softening; Controlled atmosphere; Cutting; Food preservation; Oxygen; Biochemical analysis; Quality criterion; Fruit; Genotype; Antioxidant; Enzymic browning; Experimental study; Controlled atmosphere storage; Nectarine; Chemical treatment; Comparative study; Maturity; Cultivar
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1999.tb15057.x

The shelf-life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0 degrees C). Controlled atmospheres of 0.25 kPa O2 and/or 10 kPa or 20 kPa CO2 extended the shelf-life at 10 degrees C of 'O'Henry' or 'Elegant Lady' peach slices by 1-2 days beyond the air control. Low (0.25 kPa) O2 acted synergistically with CO2 levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in 'Carnival' peach slices.