HIGH PRESSURE PROCESSING OR CONTROLLED ATMOSPHERE FOLLOWING DIFFERENT PRETREATMENTS AFFECT FRESH-CUT NECTARINE QUALITY
In this study the combined effect of post-cutting dips and high pressure processing (HPP) or controlled atmosphere (CA) on colour and texture of Honey halved-nectarines was assessed. After post-cutting dip in ascorbic acid 2% (w/v) solution (AA) and 2% ascorbic acid plus 1% calcium lactate solution (AA+Ca), halved-fruit were submitted to HPP (200 MPa, 3 min, 10°C) or stored under CA (10% O2 + 10% CO2). Then, fruit were refrigerated at 5°C and 85-90 % relative humidity, 30 days for HPP and 10 days for CA. After post-cutting dips, AA+Ca pretreatment was effective in maintaining colour and firmness as fruit showed a more yellowish and firmer flesh, however, its effect was negligible at the end of the storage either it was combined with HPP or CA. In HPP halved-nectarines, colour and texture modifica¬tions occurred within the first day whereas these quality parameters remained rather constant afterwards. After 10 days of storage, flesh whitening and high firmness retention were found in halved-nectarines either they were stored in air or CA. In addition, Honey nectarine cultivar showed a low sensitivity to browning reactions and therefore it may be a good choice for fresh-cut fruit market.
Miguel-Pintado, C.J., Cañada-Cañada, F., Fernández-León, A.M., Nogales, S., Lozano, M., Hernández , T. and Ramírez, R. (2012). HIGH PRESSURE PROCESSING OR CONTROLLED ATMOSPHERE FOLLOWING DIFFERENT PRETREATMENTS AFFECT FRESH-CUT NECTARINE QUALITY. Acta Hortic. 934, 531-536
Prunus persica, fresh-cut fruit, ascorbic acid, calcium lactate, colour, firmness