Abstract
The aim of this study was to evaluate the combination of two ethylene removal methods and temperature on the post-harvest quality of peaches. For this purpose, filters with potassium permanganate (KMnO4) and lamps emitting ultraviolet light (UV) were mounted on machines which enabled air movement in the conservation chambers, facilitating the removal of ethylene by KMnO4 and photocatalysis simultaneously. This system was used at two temperatures, 1 °C and 25 °C, simulating an ideal storage temperature in industry and extreme temperature to observe faster ripening, respectively. The results obtained showed that this combination of ethylene scavengers favoured the efficient elimination of this gas. Consequently, the use of this innovative technique made possible a better preservation of fruit firmness, colour, soluble solids content, pH, total acidity, and maturity index. Moreover, using this method in peaches subjected to 25 °C increased their survival by seven days more than those without this system, indicating the effectiveness of ethylene scavengers even under these extreme temperatures.
Highlights
The nutritional and organoleptic quality, and the shelf-life characteristics of peaches [Prunus persica (L.) Batsch] are affected by the interaction of multiple factors
As will be observed in the following tables and figures, no analyses were carried out in NoES-NoR from day 7 of the trial and in ESNoR from day 14 until the end of the study. This was due to the losses in these treatments caused by ripening, rotting or microbiological damage
The peach is a climacteric fruit, which means that its ripening process continues once harvested, being highly affected by the presence or absence of ethylene
Summary
The nutritional and organoleptic quality, and the shelf-life characteristics of peaches [Prunus persica (L.) Batsch] are affected by the interaction of multiple factors. Fruit quality cannot be improved during post-harvest, but it can be maintained through the application of innovative conservation techniques [1–3]. Apart from the crucial control of the optimal storage temperature, ethylene concentration is one of the most important parameters during post-harvest conservation of climacteric fruit. Ethylene (C2 H4 ) is a phytohormone that, even in low concentrations, can produce undesirable changes in physical and chemical parameters in fruits, such as changes in firmness, colour, pH, or maturity index [4–7]. Limiting its presence has proven to be an economically and commercially key process for avoiding post-harvest losses and food wastage. Ethylene removal technology could guarantee the safety and maintenance of fruit qualities for an increasingly demanding consumer market [8–11]
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