Effect of passive atmosphere and chemical treatment on fresh cut of white-flesh peach cultivar 'Settembrina Di Bivona'

• Published in: Acta horticulturae no. 1084; pp. 765 - 770
• Main Authors: Allegra, A, Sortino, G, Farina, V, Inglese, P
• Format: Journal Article
• Language: English
• Published: International Society for Horticultural Science 01-01-2015
• Subjects: acidity; air; ascorbic acid; bags; chemical treatment; color; cultivars; flavor; germplasm; odors; packaging; peaches; polystyrenes; shelf life; storage time; total soluble solids; Italy
• ISSN: 0567-7572; 2406-6168
• DOI: 10.17660/ActaHortic.2015.1084.103

Peach germplasm in Italy includes white- and yellow-flesh peaches, all of them characterized by a persistent aroma and an excellent flavor. However, their behavior, in terms of postharvest maintenance and suitability for minimal processing, has never been investigated. The aim of this study was to investigate the effects of passive atmosphere and chemical treatment, with 2% ascorbic acid and 1% calcium lactate, in order to prevent fruit browning and to maintain the quality of fresh cut slices of the white-flesh peach cultivar ‘Settembrina di Bivona’. To achieve a passive atmosphere condition, approximately 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and stored for 3, 5, 7 and 12 days at 5°C and 95% RH. At each storage duration, color, visual quality score, respiration rate, soluble solids and acidity were measured. Fresh cut slices were also stored in perforated bi-oriented polystyrene bags with or without 2% ascorbic acid and 1% calcium lactate, as the control. The shelf life of peach fresh cuts stored at 5°C under passive atmosphere, with or without chemical treatment, was extended by up to 7 days. In all cases a longer storage period resulted in fruit decay. On the other hand, chemical treatment significantly reduced browning of peach fresh cuts for up to 5 days after packaging in perforated bags and storage in air. Peach fresh cuts with no chemical treatment and under passive atmospheres showed significant browning symptoms 3 days after packing.