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

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...

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Bibliographic Details
Published in:Journal of food science 1999-05, Vol.64 (3), p.429-432
Main Authors: Gorny, J.R, Hess-Pierce, B, Kader, A.A
Format: Article
Language:English
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
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Summary: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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15057.x