Fresh Peaches Research Articles

Postharvest Quality Monitoring and Variance Analysis of Peach and Nectarine Cold Chain with Multi-Sensors Technology

Fresh peaches and nectarines are very popular for their high nutritional and therapeutic value. Unfortunately, they are prone to rapid deterioration after harvest, especially if the cold chain is not well maintained. The objective of this work is to study the environmental fluctuation and the quality change of fresh peaches and nectarines in cold chain. The temperature, relative humidity, and CO2 level were real-time monitored by sensor nodes with a wireless sensor network (WSN). The cold chain lasted for 16.8 h and consisted of six segments. The dynamic change of temperature, relative humidity, and CO2 level were real-time monitored and analyzed in detail in each of the six stages. The fruit quality index (fruit weight, fruit firmness, and soluble solids concentration (SSC)) were detected and analyzed immediately before the first stage (S1) and at the beginning of the last stage (S6). The results show that without good temperature control fruit softening is the most significant problem, even in a short chain; the WSN node can provide complete and accurate temperature, humidity, and gas monitoring information for cold chains, and can be used to further improve quality and safety assurance for peach fruit cold chains.

Postharvest Quality Monitoring and Variance Analysis of Peach and Nectarine Cold Chain with Multi-Sensors Technology

Fresh peaches and nectarines are very popular for their high nutritional and therapeutic value. Unfortunately, they are prone to rapid deterioration after harvest, especially if the cold chain is not well maintained. The objective of this work is to study the environmental fluctuation and the quality change of fresh peaches and nectarines in cold chain. The temperature, relative humidity, and CO2 level were real-time monitored by sensor nodes with a wireless sensor network (WSN). The cold chain lasted for 16.8 h and consisted of six segments. The dynamic change of temperature, relative humidity, and CO2 level were real-time monitored and analyzed in detail in each of the six stages. The fruit quality index (fruit weight, fruit firmness, and soluble solids concentration (SSC)) were detected and analyzed immediately before the first stage (S1) and at the beginning of the last stage (S6). The results show that without good temperature control fruit softening is the most significant problem, even in a short chain; the WSN node can provide complete and accurate temperature, humidity, and gas monitoring information for cold chains, and can be used to further improve quality and safety assurance for peach fruit cold chains.

THE COMPETITIVE SITUATION OF THE EGYPTIAN FRESH PEACH EXPORTS IN THE FOREIGN MARKETS

The research problem is concentrated in that despite the comparative advantage for production of the fresh peach crop, Egypt occupies position No. 19 among the biggest exporters of the crop in the world with a relative importance amounted to about 0.34% of the total world exports of fresh peaches in 2014. This is in addition to a decline in the relative importance of the amount of exports from peach to represent about 1.6% of the total fresh fruit exports in 2013. The research aims to study the current situation of production and Exports of the Egyptian fresh peach crop and the study of competitiveness indicators inside the most important export markets. These results of the research showed that the total area of the peach amounted to about 81 000 feddans as an average for the period (2001-2014), while the productive area of about 74 000 feddans , also show that there is significant decrease in fruitful peach area as much as about a thousand feddans annually during the study period. As it turns out that productivity increased from about 2.92 tons per feddan in 2001 to about 4.75 tons in 2014, as the average amount of production as much as about 334 000 tonnes as an average for the period of the study. Results showed the increasing value of the production of peaches from about 320 million pounds in 2001 to about 596 million pounds in 2014, growing at a rate of about 86%.The results also showed the increasing amount of Egyptian exports of fresh peach crop from about 115.5 tons in 2001 to around 11264 tonnes in 2014, with an average of about 5,600 tons during the period (2001-2014). It is also showed that there is a statistically significant annual increase amounted to about 1099 tons. As shown by the results of the geographical distribution of the most important export markets for the Egyptian Peach crop, Iraq comes at the forefront of the importing countries, representing about 42.3% of the total volume of Egyptian exports as an average for the period (2008 to 2014), followed by the United Kingdom, Italy and Saudi Arabia with relative importance reached about 17.7%, 8.9%, 8.1% during that period, respectively. It turns out that the best export periods of peaches in terms of quantity are the months of April and May as the amount of exports reached about 8870 tons representing about 95% of the average Egyptian exports during the period (2011 -2013), which amounted to about 9333 tons. As indicated the results of the study of export performance are indications that Egypt has a comparative advantage phenomenon in the export of fresh peach, where more than comparative advantage coefficient phenomenon for the right one in most of the years of study where estimated at 1.08 on average for the period (2010-2014), as transactions estimated instability of both quantity production and export quantity and export price, 7.6, 32.7, 22.7, respectively, which indicates that despite the instability of the amount of production of peaches in the recent period, but there is a demand on exports of them in the world market,

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Summary The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a potential source of bioactive compounds. The variability present in five batches of peach palm fruit obtained from two regions in Costa Rica: Tucurrique (T) and Pérez Zeledón (PZ), was studied. Significant differences were found for fruit weight, length and width amongst the batches studied. The moisture, fat and protein contents of the Tucurrique fruit were significantly lower than those from Pérez Zeledón. No significant difference in starch content was found between any of the batches of peach palm fruit studied. In terms of antioxidant compounds, the total carotenoid content ranged between 109 and 202 µg β-carotene equivalents/g dry weight (dw), while the total polyphenol content varied from 54 to 106 mg gallic acid equivalents (GAE) /100 g (dw). Both these components presented variability amongst the five batches. The antioxidant capacity was determined by the ORAC method and only the PZ 3 sample presented significant differences from the other four batches. The average hydrophilic antioxidant capacity was 37 ± 7 µmol of Trolox equivalents (TE)/g (dw). Overall, the peach palm fruit showed potential to be used in the development of functional foods since the variability of the raw peach-palm fruit, determined by applying a principal component analysis, showed that some characteristics of this fruit were not affected by harvest time and showed no differences between the batches from the two areas.

Consumer peach preferences and purchasing behavior: a mixed methods study.

Peaches (Prunus persica (L.) Stokes) are grown in several regions throughout the USA, are eaten fresh, and used as ingredients in value-added processed products. An Internet survey was conducted to investigate Mid-Atlantic consumers' fresh and processed peach purchasing behaviors, and whether packaging certain numbers of peaches together, providing information about nutritional content, and other factors would increase purchases. Additionally, laboratory-based sensory testing was used to better understand peel color, texture, sweetness, sourness, and flavor preferences for cultivars commonly grown in the Mid-Atlantic region. Irrespective of fresh peach consumption frequency, certain value-added products were of interest. For some products, interest in purchasing was higher than reported purchasing behavior. Preference for certain fresh peach characteristics, such as peel color, differed between less frequent fresh peach consumers and those who consumed fresh peaches more often. Of the four peach cultivars included in the sensory test, most were liked; however, there were some cultivar differences pertaining to color, texture, sweetness, tartness, and flavor liking. Potential marketing strategies can be developed based on frequency of fresh peach consumption and household demographics. Data can be used to select peaches that best appeal to consumers. © 2015 Society of Chemical Industry.

Assessment of peach internal flesh browning through colorimetric measures

The purpose of this trial was to develop an objective internal flesh browning (IFB) assessment methodology for fresh peach. Six peach and three nectarine cultivars were used in this research. The fruit was maintained at 4°C for 21 and 31 days. They were then evaluated after three additional days of maintenance at 20°C. The differences in the CIELAB color parameters of the flesh ΔL*, ΔE*, Δh°*, ΔC*, Δa*, and Δb* were then assessed. ΔL* were assessed with both fresh fruit and fruit after postharvest treatments; after regression analysis, this resulted in the best CIELAB parameter to describe IFB. A trained sensory panel was used to corroborate the results. Between ΔL* and the panel assessment of IFB, was obtained the highest determination coefficient (R2=0.84). Furthermore, through a triangular test, it was determined that ΔL*=4.7 corresponds to the IFB peach flesh threshold, as perceived by the panel. Afterward, through a regression tree, four IFB categories were defined: (1) no IFB symptoms, when ΔL*<4.7; (2) incipient IFB symptoms, when 4.7≤ΔL*<8.0; (3) severe IFB symptoms, when 8.0≤ΔL*<21; and (4) extreme IFB symptoms, when ΔL*≥21. We recommend the use of ΔL* when objective phenotyping of IFB of peach flesh is required.

KAOLIN EFFECT ON FRESH AND CANNED CLINGSTONE PEACH FRUIT QUALITY AND INORGANIC ELEMENT COMPOSITION

Recently, kaolin sprayable materials are studied and used with many crops to control insects and diseases, alleviate heat stress and reduce sunburn damage. Furthermore, kaolin has been found to positively affect fruit external and internal quality with various fruit species. We investigated the effect of kaolin particle film application on fresh and canned clingstone peach fruit quality and inorganic element composition. Kaolin was applied periodically from early July to early August 2010 on ‘Andross’ peach trees. Fresh peach fruit treated with kaolin and harvested at commercial maturity (middle of August) had increased flesh firmness (FF), soluble solids content (SSC) and acidity and lower water content (WC) compared to control fruit. Kaolin presence on fresh peach fruit skin did not affect L*, but decreased a* compared to control fruit even after kaolin removal with water. In addition, kaolin-treated fresh peach fruit had similar P, K, Ca, Mg, Fe, Mn, Zn, Cu, Na, Cd, and Ni and slightly lower Pb contents compared to control peach fruit, while Co and Cr were not detected. Canned peach fruit had modified quality compared to fresh fruit, but most of the differences in quality attributes between kaolin-treated and control fruit remained after canning. Peach fruit color was similar in the two treatments after peeling and canning. Finally, the processed peach fruit treated with kaolin had decreased P, K, Mg, Fe, Mn, Zn, Cu, Ni and similar Ca, Na, Cd, Pb contents compared to processed control fruit, while Co and Cr were not detected. It seemed that certain nutrients leaked from the kaolin-treated processed peach fruit to the syrup resulting in decreased SSC and inorganic element content in the processed peach halves compared to the fresh kaolin-treated fruit.

EFFECT OF DRYING CONDITION ON THE QUALITY OF DRY LATE PEACHES OF LEONFORTE

The Late Peach of Leonforte [Prunus persica (L.) Batsch] grown in Southern Italy matures in September and October and as late as November. Fruits are wrapped in paper bags to protect them from parasites and are harvested only when fully ripe. Protected inside the bags, they ripen late and take on a bright yellow colour with red streaks. Highly aromatic, the peach has yellow, firm flesh that is high in soluble solids and has a distinctive, slightly caramelized flavour. The aim of this work was to deter¬mine the best method of drying peach as a means of conserving the fruit after harvest due to its very limited shelf-life. Drying processes were carried out in a pilot plant utilising different combinations of drying temperature and duration. Fruit texture analysis, colour and chemical parameters such as the carotenoids content, were evaluated to find the best process condition. Peaches subjected to different treatments were dried to the same final water content. The best colour and texture characteristics were found in peach samples dried for 9 hours at 60°C. Loss of carotenoids in dried products was comparable to losses in fresh peach samples.

Evaluation of peach tolerance after one year of sublingual immunotherapy with LTP (Pru p 3) in allergic patients sensitises to food by LTPs

Methods Forty-six peach allergic patients confirmed as positive by skin test, ImmunoCAP IgE and/or a double-blind placebocontrolled food-challenge (DBPCFC) were included. After one year of treatment we evaluated peach tolerance with DBPCFC using 5, 40, and 120 g of fresh peach with a mixture of yogurt, orange juice, coffee dried, coconut, and oatmeal flakes. Placebo meals consisted of the same ingredients, without fresh apple.

Silage or fresh by-product of peach palm as roughage in the feeding of lambs.

The objective of this study was to evaluate intake and apparent digestibility of agro-industrial by-product of peach palm in diets for lambs. Twenty castrated, crossbred Santa Ines lambs, with average age of 150 days and body weight of 22.4 ± 3.4 kg, were distributed in a completely randomized design with four experimental diets composed of the following: fresh by-product of peach palm enriched with urea + ammonia sulfate (FU); fresh peach palm by-product + concentrate (FP); silage of peach palm by-product + concentrate (SP); and silage of peach palm by-product enriched with 15% of cornmeal + concentrate (SPC). Intake was recorded daily, and the digestibility coefficients were estimated with the internal marker indigestible acid detergent fiber (iADF). Diet FU resulted in the lowest intake and digestibility of the nutrients evaluated. Animals receiving diet FP showed higher intakes of dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), total digestible nutrients (TDN), and digestible energy (DE) in relation to animals fed diets SP and SPC. Diets SP and SPC showed higher coefficients of digestibility of DM, OM, CP, and NDF than diet FP. Diet SP reduced the intakes of DM, OM, ether extract (EE), non-fibrous carbohydrate (NFC), TDN, and DE and the digestibility coefficients of DM, OM, and NFC as compared with diet SPC. Feedlot lambs fed a diet with fresh peach palm by-product + concentrate (diet FP) have higher nutrient intake.

Antioxidant Activity Assessment and Color Analysis of Skin from Different Peach Varieties Grown in South Carolina

Peach skin is a byproduct from the further processing of fresh peaches with the potential to be recovered and utilized as a natural antioxidant. Color analysis, phenolic content and antioxidant activity of peach skin from 13 varieties of peaches grown in South Carolina were determined. Color analysis indicated that Norman, Cary Mac, Ruby Prince and Flame Prince differed from other varieties of peaches. Antioxidant activity of peach skin extracts were evaluated by the total phenolics (TP), DPPH free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) and ferrous ion chelating (FIC) assays. The range of total phenolics content was 8.38 - 18.81 (gallic acid equivalent mg/g dry weight). The total phenolic content was highly correlated to DPPH and FRAP activity in peaches ranging from 8 - 23 AE/mg and 5 - 12 AE/mg, respectively. Three peach varieties with skins having the greatest antioxidant capacity were Red Globe, Scarlet Prince, and O’Henry.

An Evaluation of U.S. Peach Producers’ Trait Prioritization: Evidence from Audience Surveys

We conducted audience surveys at three major peach producer meetings across the United States. We found that the relative importance assigned to fruit quality and tree traits by producers varied across producers’ end markets. Fresh peach producers indicated fruit flavor and size were the most important fruit quality traits, whereas processed peach producers viewed fruit size, fruit firmness, and absence of split pits as being the most important traits for a successful peach cultivar. These results have potential to ensure that peach breeding programs are consonant with fresh and processed peach producers’ needs for fruit and tree traits.

Presence of Listeria monocytogenes in Chilean food matrices

To compare Listeria monocytogenes strains obtained from food matrices with those from environmental samples in the same food processing plant. Between 2008 and 2012 the presence of L. monocytogenes was evaluated in 2647 food samples. A total of 448 work surfaces and 92 equipment's were also evaluated from 6 plants which produce ready-to-eat (RTE) foods in Santiago, Chile. An additional selected sample of hand and nails samples was also obtained from 13 food handlers working in a sausage elaboration plant. As a whole L. monocytogenes was present in 265 (10%) food samples and 22 (4%) environmental samples. The foods with highest recovery were red meats 14/60 (23%), poultry 223/1196 (19%), the remaining samples accounted a total of 27/1391 (2%). The environmental samples positive for L. monocytogenes were obtained from two food plants both the cheese 8/8 (100%) and from a fresh peaches exporter 3/3 (100%). Finally L. monocytogenes was isolated from 5/13 (38%) food handlers studied. The study confirms the presence of L. monocytogenes in different matrices, especially in meat and RTE products. Analyses conducted on work surfaces revealed that contamination comes mostly from both raw materials and surfaces in indirect contact with foods. The study reinforces the need for companies to apply regulations related to food quality and safety systems (HACCP, Hazard Analysis & Critical Control Points) to prevent L. monocytogenes contamination from food processing plants.

Comparison of QuEChERS sample preparation methods for the analysis of pesticide residues in canned and fresh peach

Original, citrate and acetate QuEChERS methods were studied in order to evaluate the extraction efficiency and the matrix effect in the extraction of pesticides from canned peach samples. Determinations were performed by gas chromatography coupled to mass spectrometry (GC–MS). The proposed method with extraction using the original QuEChERS method and determination by GC–MS was validated. LOQs ranged between 1 and 10μgkg−1 and all analytical curves showed r values higher than 0.99. Recovery values varied from 69% to 125% with RSDs less than 20%. The matrix effect was evaluated and most compounds showed signal enrichment. Robustness was demonstrated using fresh peaches, which provided recovery values within acceptable limits. The applicability of the method was verified and residues of tebuconazole and dimethoate were found in the samples.

Ultra performance liquid chromatography analysis to study the changes in the carotenoid profile of commercial monovarietal fruit juices

We have developed an analytical method that allows the simultaneous determination of epoxycarotenoids, hydroxycarotenoids and carotenes in monovarietal fresh homemade and industrially processed fruit products. Analyses were carried out using ultra performance liquid chromatography (UPLC). The extraction method was optimized using methanol as the first extraction solvent for lyophilized samples followed by a saponification step. Recoveries ranged between 75% and 104% depending on the compound. Repeatability was better than 10% for all compounds (%RSD, n=3). The chromatographic analysis takes less than 17min. In this short period, up to 27 carotenoids were identified in apple, peach and pear products. The developed method allowed us to differentiate juice from six varieties of apple by their carotenoid profile. Moreover, the methodology allows us to differentiate the carotenoid profiles from commercial juices and homemade fresh peach and pear juices, as well as to study the rearrangements of 5,6- to 5,8-epoxycarotenoids.

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

Peaches are consumed worldwide and have great market demand. Compared to apricots, the volatiles defining the typical peach aroma are still poorly analytically characterized. The aim of our study was to determine the impact of the stage of ripening, sample storage conditions, and type of fiber coating and extraction glassware on peach aroma compounds. The peach aroma components were extracted by headspace solid-phase microextraction (HS-SPME) and with the application of a specific fiber (DVB/CAR/PDMS fiber) that retained the main group of volatiles present in peaches. Artisan-made glassware that enabled bigger sample loads was used. It was found that its application provided a 3-fold higher extraction of aromatic compounds on average. Significant differences were also found when the same peach pulp was analyzed fresh or frozen (in liquid nitrogen or in the freezer at -16 °C). In fresh peaches, a higher amount of some alcohols and important esters was determined. Liquid nitrogen had a positive impact on hexanal and (E)-2-hexenal, whereas the storage of samples in the freezer had a major impact on most other aldehydes, as well as limonene. The study revealed the importance of sample preparation and storage on the overall aromatic profile of peaches.

Effects of different products of peach (Prunus persica L. Batsch) from a variety developed in southern Brazil on oxidative stress and inflammatory parameters in vitro and ex vivo.

Antioxidant, anti-glycation and anti-inflammatory activities of fresh and conserved peach fruits (Prunus persica L. Batsch) were compared. Fresh peach pulps, peels, preserve peach pulps and the preserve syrup were prepared at equal concentrations. Rat liver, kidney and brain cortex tissue slices were pre-incubated with peach samples, subjected to oxidative stress with FeSO4 and hydrogen peroxide. Fresh peach pulps and peel conferred higher protection against cytotoxicity and oxidative stress than preserve peach pulps in most tissues. Release of tumor necrosis factor-α and interleukin-1β was also significantly decreased by Fresh peach pulps and peel, followed by preserve peach pulps. Total phenolic determination and HPLC analysis of carotenoids showed that the content of secondary metabolites in Fresh peach pulps and peel is significantly higher than in preserve peach pulps, while the syrup had only small or trace amounts of these compounds. Fresh peach pulps and Peel demonstrated high antioxidant and anti-inflammatory effects preventing against induced damage.

Study on Development of a Fresh Peach Flavor

Peach is an edible, sweet, juicy fruit and is widely consumed throughout the world. Peach flavor is a very sweet and delightful fruity flavor which can be used in many products. Therefore, developing a peach flavor is of significant interests. This article deals with developing a fresh peach flavor. According to the odor peach fruit, the notes of peach were identified. Proper chemical ingredients were selected to imitate the odor of peach and to create a peach flavor. A fresh peach flavor formula was obtained. The functions and the odors of raw materials in the peach flavor were discussed. The peach flavor obtained is of fresh harmonious peach odor and is very similar to the odor of natural peach fruit.

Determination of the carotenoid profile in peach fruits, juice and jam

Introduction . Carotenoids have been described as possessing several important functional properties and health benefits. These properties make these compounds ideal for the always increasing functional food industry as well as for promoting the consumption of the natural products in which they are contained. Here, we report the first characterisation of the non-saponified carotenoid composition in fresh peach fruits and commercial peach juice and jam. Materials and methods . Fully mature yellow-fleshed peach fruits produced in Sicily were purchased at a local market; they were peeled and the pulp was analysed. Commercial peach juice and commercial peach jam from three different known manufacturers were also purchased at the local market. Both the juice and jam analysed were produced by local manufacturers from the same kind of fresh fruit studied in this work. After carotenoid extraction with organic solvents, the samples were analysed by a direct HPLC-DAD-APCI-MS methodology. Results and discussion . Three free carotenoids (zeaxanthin, β-cryptoxanthin and β-carotene) and three monoesters of β-cryptoxanthin were identified and detected in all the samples analysed. Interestingly, the carotenoid profile remained the same in all the samples, and it was not affected by the peach processing occurring during the production of the peach juice and jam. Moreover, small differences were observed in the relative contents of the identified components among the samples investigated.

Nutritional content of fresh and canned peaches

The objective of this study was to assess whether canned peaches could deliver nutrient levels comparable to fresh peaches. Fresh freestone peaches, fresh cling peaches and canned cling peaches were analyzed for vitamins A, C and E, folate, antioxidants, total phenolics and total carotenoids to assess how these nutrients were affected by the canning process and whether storage further changed these components. The vitamins and phytochemicals measured in this study were found to be present in canned cling peaches versus fresh freestone at statistically significantly higher levels (vitamin C, antioxidants and folate); higher but not statistically different levels (vitamin A); or lower, but not statistically different levels (vitamin E, total phenolics and total carotenoids). There were no statistically significant changes in nutrient content during storage for 3 months. The nutritional content of canned peaches has been shown in this study to be comparable to that of fresh peaches. There were no statistically significant decreases in those nutritional parameters measured in this study between fresh freestone peaches and canned cling peaches. Vitamins A and E along with total carotenoids decrease immediately upon processing, but appear to stabilize after the processing step, showing minimal additional changes upon storage for 3 months. This study shows that canned peaches can provide comparable nutrient levels to the consumer as fresh peaches, meaning that consumers can enjoy peaches year round without worrying about loss of nutrients in their diet.