Review on techniques and treatments toward the mitigation of the chilling injury of peaches
Subject
Peach Chilling injury Conservation
Relation
PDR2020 and co-financed by FEADER under the Portugal 2020 initiative, Grant/ Award Number: PrunusPós - Otimização de processos de armazena
Date
2020-03-02T10:20:13Z 2020-03-02T10:20:13Z 2020
Description
The peach is a stone fruit with a very juicy flesh, smooth skin, and a taste that
satisfies the most demanding palate. The quality of this fruit is usually determined by
texture, appearance, scent, flavor, and nutritional value. Peaches are very sensitive
fruits, which deteriorate and ripen very quickly at environment temperature. Cold
conservation is the usual method for delaying the product deterioration, but this process
may cause chilling injury (CI). This damage is a physiological low temperaturedriven
disturbance, which affects the fruit quality, reducing its storage and shelf life
and impairing its organoleptic characteristics. The characteristics of the main techniques
and treatments to mitigate the CI such as: temperature-dependent, controlled
and/or modified atmosphere, intermittent warming (IW), ethylene inhibitors, Glycine
Betaine (GB), Methyl Jasmonate (MeJA) treatments, exposure to ultraviolet radiation
(UV) and genetic determination are reviewed. Its consequences are evaluated and
the ideal conservation air temperature and humidity are set to enhance organoleptic
characteristics. info:eu-repo/semantics/publishedVersion
