ISHS Acta Horticulturae 1352: X International Peach Symposium
The effect of controlled atmosphere storage on fruit quality and postharvest performance of ‘Sweet Henry’ peach cultivar |
| Authors: | A. Veloso, P.D. Gaspar, L.P. Andrade, C. Espírito Santo, M. Resende, P.D. Silva, C. Canavarro, M.P. Simões |
| Keywords: | Prunus persica, postharvest, controlled atmosphere, peach firmness, weight loss |
| DOI: | 10.17660/ActaHortic.2022.1352.85 |
| Abstract:
Peach is a highly perishable climacteric fruit. Cold storage is the most widely used method for peach storage, delaying fruit deterioration. This study describes the experimental tests developed to evaluate the evolution of peach characteristics under different storage conditions of controlled (CA) and normal atmosphere (NA) of ‘Sweet Henry’ cultivar. Tests were performed in refrigeration chambers in industrial and laboratorial facilities, throughout 2 years. In the controlled atmosphere chamber, the tests were performed with 3 different concentrations of O2 and CO2, namely 3 treatments of controlled atmosphere (2% O2-5% CO2, 2% O2-10% CO2 and 2% O2-15% CO2), 2 treatments of normal atmosphere (at Research Centre and at Farmers Organization facilities). From each treatment peach samples were extracted and analyzed at 14, 21, 28, 35 (for all treatments) and at 42, 49, and 56 days (for controlled atmosphere). The analysis of the biometric parameters NDASH size, weight, color, firmness, total soluble solids, acidity – were performed in order to evaluate peach quality. In FO treatment, a weight loss of -13% in 2020 and -11% in 2021 was observed after 35 days. In NA treatment the maximum weight loss was -5% after 35 days of storage. A decrease of fruit firmness and acidity content was observed in all the treatments throughout time, but firmness remain globally similar between CA treatments. The CA treatments maintained the fruit quality in terms of weight, and firmness, thus increasing fruit market life. First chilling injury (CI) symptoms were observed at 35 + 2 days of storage. The treatment 2% O2-15% CO2 allowed fruit firmness maintenance, the minimal decrease of acidity content and low CI incidence of Sweet Henry cultivar for a storage period of 56 days. | |
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