MAINTAINING QUALITY OF FRESH-CUT NECTARINES USING HEAT TREATMENTS ASSOCIATED WITH MODIFIED ATMOSPHERE PACKAGING
The effect of modified atmosphere packaging (MAP) and short-term heat treatment on shelf-life of fresh-cut nectarines cultivar Sweet Red, stored at 4°C for 11 days were evaluated. Modified atmosphere packaging systems are used extensively for fresh-cut fruit to extend shelf-life by reducing water loss, respiration rates, cut surface browning, microbial growth and ethylene biosynthesis. Among different fruit types, nectarines can be used and are highly appreciated as fresh-cut product although their commercial success is limited due to their short shelf-life and the quick onset of wounding-related physiological reactions. In this work, a pre-cutting heat treatment at 40°C for 50 min and two types of modified atmosphere packaging conditions was evaluated: passive (air) and active (5% O2 and 5% CO2) modified atmosphere. The quality-affecting parameters were evaluated by physical and chemical methods (weight loss, firmness, color, soluble solids content and titratable acidity) and by the evaluation of physiological aspects (PPO activity) as well as the changes in headspace gas composition. Significantly lower concentrations of CO2 in the package atmosphere were recorded for active modified atmosphere. In contrast, no significant changes occurred for O2 values. Heat treatments and modified atmosphere packaging did not reduce significantly firmness loss. Moreover, an insignificant effect of modified atmosphere, heat treatment or an association of the two, on chemical composition (total soluble solids, acidity, pH) and color parameters was observed.
Chiabrando, V. and Giacalone, G. (2015). MAINTAINING QUALITY OF FRESH-CUT NECTARINES USING HEAT TREATMENTS ASSOCIATED WITH MODIFIED ATMOSPHERE PACKAGING. Acta Hortic. 1071, 97-103
peach, heat-treatment, postharvest physiology, MAP