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

Author(s) : GORNY J. R., HESS-PIERCE B., KADER A. A.

Type of article: Article

Summary

The shelf life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0 °C). Controlled atmospheres of 0.25 kPa O2 and/or 10 kPa or 20 kPa CO2 extended the shelf life at 10 °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.

Details

  • Original title: Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments.
  • Record ID : 2000-3004
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 3
  • Publication date: 1999/05
  • Document available for consultation in the library of the IIR headquarters only.

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