Share

Peach fruit ripening and quality in relation to picking time, and hypoxic and high CO2 short-term postharvest treatments.

Author(s) : BONGHI C., RAMINA A., RUPERTI B., et al.

Type of article: Article

Summary

Peach fruits (Prunus persica L. Batsch, cv Springcrest) were harvested at two ripening stages (flesh firmness of 60 N, first harvest, and 45 N, second harvest) and maintained at 20 °C in air (control) or for 24 and 48 hours in streams of ultra low (lower than 1%) oxygen or high (30%) CO2 concentration and then transferred to air for up to 8 days. Evolutions of flesh firmness, acetaldehyde, ethanol, alcohol dehydrogenase and so on are described.

Details

  • Original title: Peach fruit ripening and quality in relation to picking time, and hypoxic and high CO2 short-term postharvest treatments.
  • Record ID : 2000-1931
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 16 - n. 3
  • Publication date: 1999/07

Links


See other articles in this issue (4)
See the source

Indexing