CONTROLLED ATMOSPHERE FOR THE EXPORT OF 'MIRAFLORES' PEACHES
The effect of controlled atmosphere (CA) on Miraflores peaches was studied during a simulated long export period. Peaches were stored in two different CAs (2 kPa O2 + 15 kPa CO2 or 2 kPa O2 + 10 kPa CO2) or in air (21 kPa O2 + 0.03 kPa CO2) as control, up to 26 or 34 days at 2°C, followed by a shelf life period of 2 days at 15°C in air. There were not significant differences between CAs and control treatment in reducing weight loss (1 to 3%), maintaining the firmness (30-32 N after 26 or 34 days at 2°C and 25-30 N after 2 additional days at 15°C) and soluble solids content (12.4-13.8 °Brix). However, both CAs reduced the rate and level of decay (by 20% under 10 kPa CO2 and 40% under 15 kPa CO2), the incidence of chilling injury (only 20% under CAs, compared to 85% in air), and the development of color in pulp and skin, and helped in maintaining the sensory quality. However, the use of 15 kPa CO2 resulted in a slight off flavour that was not avoided during the additional shelf life of peaches. As main conclusion, it is noteworthy that the Miraflores peach has a potential to be exported (until 34 days at 2°C followed by 2 days at 15°C) under a CA of 5 kPa O2 + 10 kPa CO2. Higher concentrations of CO2, such as using a 15 kPa, boost the lifetime reduced decay but provided a detectable strange taste.
Truque, E., Aguayo, E., Artés-Hernández, F., Gómez, P. and Artés, F. (2012). CONTROLLED ATMOSPHERE FOR THE EXPORT OF 'MIRAFLORES' PEACHES. Acta Hortic. 962, 585-590
stone fruit, firmness, chilling injury, rot, sensorial parameters