Effects of storage temperature and ethylene sensitivity on quality of peaches in mixed transportation
2020
Oba, C. (Fukuoka Agriculture and Forestry Research Center, Chikushino, Fukuoka (Japan)) | Sato, T. | Tsukazaki, M. | Baba, N.
We investigated the effect of storage temperatures and ethylene on the quality of peaches (chilling injury, ethylene production and sensitivity) during assumed transportation to Singapore as mixed cargo in shipping containers. Peach cultivars ‘Hikawa Hakuhou’ and ‘Akatsuki’ were stored at 10℃, 5℃, and 0℃ for 20 days and then at 20℃ for examination the shelf life. Slight quality deterioration was observed during storage at 10℃. In both varieties, flesh hardness reduction and surface fungal contamination were observed during storage at 10℃. During storage at 5℃, ‘Akatsuki’ peaches exhibited high respiratory rate and flesh browning and translucency, likely attributable to chilling injury, whereas no differences were observed in ‘Hikawa Hakuhou’ peaches. Sucrose level decreased during the storage at 5℃ in both varieties. Peaches stored at 0℃ did not rot or develop mold infection for up to 3 days. Respiration rate and ethylene production were high at 10℃ and low at 0℃. For both varieties, 0℃ was the optimal temperature for transportation to Singapore. Moreover, no discernible sensitivity-related damages were observed at ethylene concentrations up to 10 ppm during storage at 0℃.
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