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Cerises (Prunus avium L.) : effet de la réfrigération par eau glacée sur la qualité et la maturation.

The effect of hydrocooling on ripening related quality attributes and cell wall physico-chemical properties of sweet cherry fruit (Prunus avium L.).

Auteurs : MANGANARIS G. A., ILIAS I. F., VASILAKAKIS M., et al.

Type d'article : Article, Article de la RIF

Résumé

The aim of this study was to evaluate the effect of hydrocooling, as a precooling treatment, on ripening related parameters of two sweet cherry cultivars (Prunus avium L. cvs. 'Tragana Edessis', 'Mpakirtzeika') after 1-week cold storage (0°C, 95% R.H.). Results indicated that hydrocooling delayed the deterioration and senescence of cherry fruit, maintaining a higher quality, as indicated by reduced stem browning and surface shrivelling. In particular, hydrocooled 'Tragana Edessis' fruit showed considerably less stem browning (14.6-29.6%), while the benefits of hydrocooling were less pronounced in 'Mpakirtzeika' fruit. Other quality attributes, such as cracking, decay, external color and soluble solids content were not affected by hydrocooling. Furthermore cell wall properties, as indicated by uronic acid and neutral sugars content in cell wall material extracted from the cherry fruits, were slightly or not affected by the hydrocooling process. Overall, this study shows that cherry fruit subjected to hydrocooling followed by 1 week's storage at 0°C and 95% R.H. retained their quality for a further 3 days at room temperature, but after 5 days at room temperature, many of the fruit were of unacceptable quality.

Documents disponibles

Format PDF

Pages : 1386-1392

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    20 €

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    Gratuit

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Détails

  • Titre original : The effect of hydrocooling on ripening related quality attributes and cell wall physico-chemical properties of sweet cherry fruit (Prunus avium L.).
  • Identifiant de la fiche : 2008-0275
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 30 - n. 8
  • Date d'édition : 12/2007

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