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| Format: | Artículo científico |
| Language: | en |
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Asociación Iberoamericana de Tecnología Postcosecha, S.C.
2024
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| Online Access: | https://www.redalyc.org/articulo.oa?id=81381932002 https://www.redalyc.org/journal/813/81381932002/ https://www.redalyc.org/journal/813/81381932002/html/ https://www.redalyc.org/journal/813/81381932002/81381932002.epub https://www.redalyc.org/journal/813/81381932002/movil |
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| _version_ | 1866817287778992128 |
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| author | Eduardo Seibert |
| author_facet | Eduardo Seibert |
| contents | Chilling injuries and fruit quality of ‘Chimarrita’ peaches harvested at two ripeness stages Eduardo Seibert Renar João Bender Agrociencias woolliness Cold storage leatheriness physiological disorder Cultivar Chimarrita peaches at the mature green and tree ripe ripening stages were cold stored at 0.5ºC for 10, 20 or 30 days. After retrieval from storage, the peaches were maintained for 1 or 2 more days at 20ºC to complete ripening and then evaluated for chilling injury incidence, fresh weight losses, decay incidence and quality parameters: flesh firmness, epidermal color, total soluble solids and titratable acidity. In two evaluation seasons no differences in weight losses between mature-green and tree-ripe peaches were determined. However, weight losses in the second evaluation season were higher than losses observed in the first evaluation season. Decay losses were observed only in the first season. Flesh firmness of both ripeness stages decreased continuously in both seasons, though with less intensity in the second season. Mature-green peaches were firmner than tree-ripe peaches. Both reached eating firmness after complete ripening at 20°C. Woolliness occurence was the major chilling injury symptom of ‘Chimarrita’ peaches. In the first season, woolliness was observed in mature-green as well as in tree-ripe peaches at retrieval from cold storage. During the transfer period to 20°C the percentage of chilled fruit increased. In the second season of evaluation, woolliness was observed only in tree-ripe peaches during the ripening period. Leatheriness was determined in the second evaluation season already after 10 days of storage of mature-green peaches and peaches of both ripeness stages were leathery after 20 days of cold storage. 2024 artículo científico 1665-0204 https://www.redalyc.org/articulo.oa?id=81381932002 https://www.redalyc.org/journal/813/81381932002/ https://www.redalyc.org/journal/813/81381932002/html/ https://www.redalyc.org/journal/813/81381932002/81381932002.epub https://www.redalyc.org/journal/813/81381932002/movil en http://www.redalyc.org/revista.oa?id=813 Revista Iberoamericana de Tecnología Postcosecha application/pdf Asociación Iberoamericana de Tecnología Postcosecha, S.C. Revista Iberoamericana de Tecnología Postcosecha (México) Num.2 Vol.25 |
| format | Artículo científico |
| id | redalyc_81381932002 |
| language | en |
| publishDate | 2024 |
| publisher | Asociación Iberoamericana de Tecnología Postcosecha, S.C. |
| spellingShingle | Chilling injuries and fruit quality of ‘Chimarrita’ peaches harvested at two ripeness stages Eduardo Seibert Agrociencias woolliness Cold storage leatheriness physiological disorder Chilling injuries and fruit quality of ‘Chimarrita’ peaches harvested at two ripeness stages Eduardo Seibert Renar João Bender Agrociencias woolliness Cold storage leatheriness physiological disorder Cultivar Chimarrita peaches at the mature green and tree ripe ripening stages were cold stored at 0.5ºC for 10, 20 or 30 days. After retrieval from storage, the peaches were maintained for 1 or 2 more days at 20ºC to complete ripening and then evaluated for chilling injury incidence, fresh weight losses, decay incidence and quality parameters: flesh firmness, epidermal color, total soluble solids and titratable acidity. In two evaluation seasons no differences in weight losses between mature-green and tree-ripe peaches were determined. However, weight losses in the second evaluation season were higher than losses observed in the first evaluation season. Decay losses were observed only in the first season. Flesh firmness of both ripeness stages decreased continuously in both seasons, though with less intensity in the second season. Mature-green peaches were firmner than tree-ripe peaches. Both reached eating firmness after complete ripening at 20°C. Woolliness occurence was the major chilling injury symptom of ‘Chimarrita’ peaches. In the first season, woolliness was observed in mature-green as well as in tree-ripe peaches at retrieval from cold storage. During the transfer period to 20°C the percentage of chilled fruit increased. In the second season of evaluation, woolliness was observed only in tree-ripe peaches during the ripening period. Leatheriness was determined in the second evaluation season already after 10 days of storage of mature-green peaches and peaches of both ripeness stages were leathery after 20 days of cold storage. 2024 artículo científico 1665-0204 https://www.redalyc.org/articulo.oa?id=81381932002 https://www.redalyc.org/journal/813/81381932002/ https://www.redalyc.org/journal/813/81381932002/html/ https://www.redalyc.org/journal/813/81381932002/81381932002.epub https://www.redalyc.org/journal/813/81381932002/movil en http://www.redalyc.org/revista.oa?id=813 Revista Iberoamericana de Tecnología Postcosecha application/pdf Asociación Iberoamericana de Tecnología Postcosecha, S.C. Revista Iberoamericana de Tecnología Postcosecha (México) Num.2 Vol.25 |
| title | Chilling injuries and fruit quality of ‘Chimarrita’ peaches harvested at two ripeness stages |
| topic | Agrociencias woolliness Cold storage leatheriness physiological disorder |
| url | https://www.redalyc.org/articulo.oa?id=81381932002 https://www.redalyc.org/journal/813/81381932002/ https://www.redalyc.org/journal/813/81381932002/html/ https://www.redalyc.org/journal/813/81381932002/81381932002.epub https://www.redalyc.org/journal/813/81381932002/movil |