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Preventing cold storage disorders in nectarines.

Author(s) : RETAMALES J., COOPER T., STREIF T., KANIA J. C.

Type of article: Article

Summary

Fruits of nectarine cultivars July Red and Autumn Grand were either cooled immediately after harvest or kept at 20 deg C for 48 h before transfer to controlled atmosphere conditions (combinations of 0, 10, 15 or 20% CO2 and 8 or 16% O2) at 0 deg C. The fruits were evaluated following cold storage, 31 days after harvest, and after 4 and 8 days under shelf conditions (ripening at 15-18 deg C). Warming of the fruits at 20 deg C before cold storage prevented woolliness in the absence of elevated CO2 levels but did not affect internal browning and increased reddish discoloration; further, it enhanced water loss and ripening, increasing fruit softening markedly. Conversely, high CO2 concentrations delayed fruit ripening in controlled atmosphere storage, keeping the fruit firmer, and preventing the development of woolliness, internal browning and reddish discoloration during ripening, the best results being mostly obtained with 20% CO2. O2 concentrations in controlled atmosphere storage had little effect on storage disorders.

Details

  • Original title: Preventing cold storage disorders in nectarines.
  • Record ID : 1993-3341
  • Languages: English
  • Source: J. hortic. Sci. - vol. 67 - n. 5
  • Publication date: 1992

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