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Physiologie après récolte et conservation de la qualité des tranches de nectarines et de pêches après découpage.

Postharvest physiology and quality maintenance of fresh-cut nectarines and peaches.

Auteurs : GORNY J. R., HESS-PIERCE B., KADER A. A.

Résumé

The optimal ripeness stage of whole nectarines and peaches to attain the maximal shelf life and eating quality of fresh-cut slices is between 13 and 27 N flesh firmness and the optimal storage conditions are 0 °C and 90-95% relative humidity. During the 1996 season, the authors determined the shelf-life of slices made from 13 cultivars or peaches and 8 cultivars of nectarines. Different controlled atmosphere compositions were tested, as well as different temperatures. Shelf life based on eating quality is shorter than shelf life based on visual appearance. Lack of ripe fruit juiciness and soft texture development are very important features.

Détails

  • Titre original : Postharvest physiology and quality maintenance of fresh-cut nectarines and peaches.
  • Identifiant de la fiche : 2000-1930
  • Langues : Anglais
  • Source : Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Date d'édition : 03/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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