Effects of Hydrocooling and 1-MCP Treatment on the Quality Changes of Peach Fruit during Storage
2021
Pervitasari, A.N. | Kim, J.H. | Cho, K.S. | Choi, D.S. | Yun, S.K. | Kim, D.I. | Kim, D.H. | Kim, J.K.
We investigated quality changes during storage in white peach (Prunus persica (L.) Batsch; cv. ‘Mibaekdo’) and yellow peach (cv. ‘Janghowon Hwangdo’) to estimate single and combined effects of hydrocooling and 1-methylcyclopropene (1-MCP) treatment to extend shelf life. Fruit at the optimum maturity with green background 60 ± 10% were harvested and subjected to hydrocooling by immersing fruit into a water tank generating micro-bubbles for 40 min at 0℃ and/or a 3 µl·L⁻¹ of 1-MCP treatment for 12 hrs, followed by storage at 10℃. In both cultivars, ethylene production was lowest from fruits treated with 1-MCP and hydrocooling (combined treatment) compared to the individual treatments as well as control fruit throughout storage. The firmness of the control fruit decreased rapidly from about 35 N at harvest to about 8 N on the 8th day of storage, but fruit in the combined treatment remained much firmer for at least 4 days after treatment. Total soluble solids content was also significantly higher at least 4 days after treatment in ‘Mibaekdo’ fruit applied with the combined treatment, whereas ‘Janghowon Hwangdo’ fruit did not display an obvious positive effect by the combined treatment. The titratable acidity of the ‘Mibaekdo’ fruit was also lower in the combined treatment, whereas ‘Janghowon Hwangdo’ showed similar levels among treatments. Removal of trichomes from peach fruit by micro-bubbled hydrocooling can also enhance the marketability of the fruit by eliminating allergy-like responses from customers to the fruit. The results obtained in the present study suggest that hydrocooling followed by 1-MCP application to peach fruit maintains firmer flesh and extends the shelf-life by at least 4 days, therein improving marketability.
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