Abstract
Peach is a popular fruit worldwide with its great coloration, high sweetness, desirable flavour and nutritional value. In order to evaluate the effects of different temperatures on postharvest quality and chilling injury (CI) of peach, four different temperatures (0, 2, 5 and 8°C) were chosen and the quality parameters and CI incidence were analysed simultaneously. CI was characterized mainly by the appearance of flesh browning. The results showed that the browning index was 6.2%, 17.6%, 28.8% respectively at 0, 2 and 5°C for 28 days. Sensory evaluation of peach stored was 6.5, 6.2, 6.8 and 6.4 respectively at 0, 2, 5 and 8°C for 28d, 14d, 7d and 7d. The peaches had the lowest decay index, the lightest CI, the highest nutritional content and the best sensory evaluation at 0°C for 28d.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
