Physicochemical and Sensory Responses of 'Changhowon Hwangdo' Peach to Long-Term Storage at Cold Temperatures
2006
Lee, E.J. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Hong, Y.P. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea) | Cho, M.A. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea)
Firm-ripe peaches (Prunus persica cv. 'Changhowon Hwangdo') were stored at 0, 5, and 8℃ for up to 7 weeks. Weekly samples were withdrawn and held at 20℃ for 3 days. Quality parameters of weight loss, flesh firmness, juiciness, total soluble solids (TSS), titratable acidity (TA), chilling injury (CI), CO₂ production, C₂H₄ production, and sensory characteristics were monitored. Storage at 0℃ maintained flesh firmness and juiciness, as well as reducing weight loss and CI. Peaches at 0℃ expressed less CI than those stored at 5 and 8℃ during the storage periods and remained free of CI symptoms for up to 4 weeks of storage.
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