Abstract
The optimal ripeness stage of whole nectarines and peaches to attain the maximal shelf-life and eating quality of fresh-cut slices is between 13 and 27 N flesh firmness and the optimal storage conditions are 0°C and 90-95% relative humidity. During the 1996 season we determined the shelf-life of slices made from 13 cultivars of peaches and 8 cultivars of nectarines and found that shelf-life varied significantly (between 2 and 12d at 0°C) among the cultivars tested. Shelf-life based on visual appearance is limited by loss of sheen and gloss at the cut surface (likely due to localised dehydration of the cut surface) and endocarp breakdown. At 10°C, controlled atmospheres of low O 2 (0.25% O 2 ) and/or elevated CO 2 (air+5%, 10%, or 20% CO 2 ) had a minor effect on the shelf-life of fresh-cut peaches. Low O 2 and elevated CO 2 levels act synergistically to increase production of fermentative metabolites (ethanol and acetaldehyde) in fresh-cut peach slices at 10°C. Most importantly we determined that shelf-life based on eating quality is shorter than shelf-life based on visual appearance. Lack of ripe fruit juiciness and soft texture development in fresh-cut peaches and nectarines, especially those cut at the mature-green stage, is a serious issue which must be addressed to satisfy consumers and assure repeat purchases of fresh-cut nectarine and peach products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.