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Effet des processus de préréfrigération et de traitement thermique appliqué de façon cyclique après récolte sur les propriétés physico-chimiques des pêches 'Red Haven' et des poires 'Shahmiveh' lors de l'entreposage frigorifique.

Effects of post-harvest pre-cooling processes and cyclical heat treatment on the physico-chemical properties of 'Red Haven peaches' and 'Shahmiveh pears' during cold storage.

Auteurs : KALBASI-ASHTARI A.

Type d'article : Article

Résumé

The effects of different post-harvest hydrocooling solutions along with conventional cold storage and cyclical heat treatment on the physico-chemical properties and sensory characteristics of Persian "Red Haven" peaches and "Shahmiveh" pears were studied. Peaches and pears were harvested at 24 and at 26 °C respectively and immediately precooled with: 20 °C ambient air, 14 °C raw water, plain ice water, ice water + 2% (W/W) CaCl2, and ice water + 2% (W/W) CaCl2 + 100 ppm chlorine respectively for a holding time of 24h, 45, 30, 30 and 30 min until their final temperatures reached to 20, 15, 4, 4 and 4 °C. Precooled fruits were transferred to cold storage at 2 °C and 85% RH respectively for 4 and 10 weeks. All the peaches were brought out of the cold storage once a week for about 10 hours and held at 20 °C ambient temperature to prevent possible chilling injuries. Periodical measurements of physico-chemical parameters of fruits during storage and their sensory evaluation after storage showed that in most of the cases peaches and pears pre-cooled with different ice water solutions had significantly higher firmness, pectin content, organoleptic scores and lower weight loss than air-cooled samples. Addition of CaCl2 to ice water along with cyclical heat treatment during storage increased the firmness (up to 50%) and lowered the pectin hydrolysis and weight loss of peaches up to respectively 25 and 50%. Similarly, addition of CaCl2 to ice water increased the firmness (up to 60%) and lowered the pectin hydrolysis and weight loss of pears up to respectively 30 and 40%. Sensory analysis also showed that peaches and pears precooled with ice water containing CaCl2 had significantly higher firmness and more attractive appearance, colour and flavour than air cooled samples.

Détails

  • Titre original : Effects of post-harvest pre-cooling processes and cyclical heat treatment on the physico-chemical properties of 'Red Haven peaches' and 'Shahmiveh pears' during cold storage.
  • Identifiant de la fiche : 2005-1994
  • Langues : Anglais
  • Source : CIGR J. sci. Res. Dev. - vol. 6
  • Date d'édition : 07/2004

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