Different Peach Cultivars and their Suitability for Minimal Processing

Fuentes-Perez, M., Agrifood Technology Institute, Badajoz; Nogales-Delgado, S., Agrifood Technology Institute, Badajoz; Ayuso, M.C., University of Extremadura, Badajoz; Bohoyo-Gil, D., Agrifood Technology Institute, Badajoz

Different Peach Cultivars and their Suitability for Minimal Processing

2014

Fuentes-Perez, M., Agrifood Technology Institute, Badajoz (Spain) | Nogales-Delgado, S., Agrifood Technology Institute, Badajoz (Spain) | Ayuso, M.C., University of Extremadura, Badajoz (Spain) | Bohoyo-Gil, D., Agrifood Technology Institute, Badajoz (Spain)

Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is browning caused by polyphenol oxidase (PPO) activity on phenolic compounds. Six yellow-flesh peach cultivars, Spring Lady, Royal Glory, Ruby Rich, Summer Rich, Ryan Sun, and O'Henry, were selected. Peaches were hygienised and then samples were processed in a clean room. Slices were washed in cold tap water, dried, packaged in modified atmosphere, and stored at 4 deg C during 9 days; physicochemical and other quality parameters were studied. Principal Component Analysis (PCA) and correlation study were carried out in order to evaluate the relation between variables and cultivars. In conclusion, Spring Lady, Royal Glory, and Ruby Rich cultivars were the cultivars that offered the most suitable fruits for fresh-cut processing, mainly due to their low BP and PPO activity.

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AGROVOC Keywords

absorbance absorbancia acidez acidity alimentos analyse organoleptique brunissement enzymatique calidad calidad de procesamiento chemicophysical properties color colorimetria colorimetrie colorimetry colour couleur durazno enzyme activity enzymic browning evaluation extraction firmeza firmness foods frutas de clima templado impact assessment keeping quality organoleptic analysis peaches ph phenolic content processing quality produit alimentaire prunus persica quality temperate fruits textura texture variedades varieties

Bibliographic information

Published in

Czech Journal of Food Sciences (Czech Republic)

Volume 32 Issue 5 ISSN 1212-1800

Pagination

pp. 413-429

Other Subjects

Evaluacion; Fermete; Peche (fruits); Qualite; Variete; Pardeamiento enzimatico; Qualite technologique; Aptitude a la conservation; Aptitud para la conservacion; Evaluation de l'impact; Propriete physicochimique; Contenido fenolico; Propiedades fisicoquimicas; Activite enzymatique; Extraccion; Fruits temperes; Actividad enzimatica; Teneur en phenols; Analisis organoleptico; Evaluacion del impacto; Acidite

Language

English

Type

Summary

In AGRIS since: 2016-03-15

Format: AGRIS AP

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