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Pêches : influence de la réfrigération, des traitements antifongiques et de la température lors de la maturation.

Interactions among cooling, fungicide and postharvest ripening temperature on peaches.

Auteurs : FERNÁNDEZ-TRUJILLO J. P., CANO A., ARTÉS F.

Type d'article : Article, Article de la RIF

Résumé

Peach fruit (Prunus persica L. cv. "Miraflores") harvested at the firm-ripe stage, treated or not with 2 g/l iprodione, were cooled or not at 1 °C and ripened at 15 or 20 °C and 95% RH for 10 days. During ripening, weight loss, fungal development and changes in quality parameters (firmness, soluble solids content, titratable acidity, pH and ground and flesh colour), and carbon dioxide and ethylene production were monitored. Cooling alone or combined with iprodione avoided Rhizopus nigricans decay during ripening at either ripening temperatures. A skin damage not previously reported on fungicide treated peach was observed at 20 °C. Cooled fruit ripened at 15 °C showed an anomalous respiration rate and ethylene production after the climacteric peak, a loss of firmness and a drop in titratable acidity after the climacteric peak, a loss of firmness and a drop in titratable acidity after 7 days of storage, and reduced endo-polygalacturonase activity in presence of continuous pectinmethylesterase results helped in the optimization of warming cycles during cold storage used to avoid chilling injuries development on peaches.

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Format PDF

Pages : 457-465

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    20 €

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Détails

  • Titre original : Interactions among cooling, fungicide and postharvest ripening temperature on peaches.
  • Identifiant de la fiche : 2000-2618
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 23 - n. 6
  • Date d'édition : 09/2000

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