Abstract
ABSTRACTPectin enzyme evolution in peaches intermittently warmed at 15°C (15°C‐IW) and at 20°C (20°C‐IW) for 24 hr every 8 days of storage at 0°C, was followed. Cold storage increased PME activity until a constant level was reached, whereas PG decreased after 2 wk. 15°C‐IW had a similar effect to conventional cold storage. 20°C‐IW induced a different behavior, PG activity increasing and PME activity decreasing after 2 wk of storage. This different behavior seemed to be related to the development of chilling injury, since 15°C‐IW did not alleviate chilling injury but 20°C‐IW did. Chilling injury development during storage was associated with continuous PME activity and inhibition of endo‐PG activity after the second week of storage, regardless of exo‐PG activity.
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