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Effects of Different Postharvest Heat Treatments on Decreasing Decay, Reducing Chilling Injury and Maintaining Quality of Nectarine Fruit

Author(s): Goran Fruk | Lidija Nišević | Zdravka Sever | Tihomir Miličević | Tomislav Jemrić

Journal: Agriculturae Conspectus Scientificus (ACS)
ISSN 1331-7768

Volume: 77;
Issue: 1;
Start page: 27;
Date: 2012;
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Keywords: nectarine | storage | heat treatment | quality | decay | chilling injury

The goal of this research was to evaluate the efficiency of heat treated nectarine fruit (Prunus persica var. nectarina ‘Diamond Ray’) on maintaining the quality parameters after 4 week storage in NA (normal atmosphere) at 0°C and 5 days at 20°C (shelf life). Fruits were harvested closer to “ready-to-eat” maturity from a commercial orchard near Zadar (Croatia). The investigated postharvest treatments were hot air (hot air treatment till fruit reaches 45°C near stone – HAT 45/24) and immersion in hot water at a temperature of 48 °C for 6 minutes (HWD 48) and 52°C for 2 minutes (HWD 52). Fruit quality parameters (firmness, soluble solids, total acidity, pH) were also investigated. HAT 45/24 reduced weight loss and maintained firmness more than control or hot water treatments. Overall, heat treatments had a pronounced effect on decreasing decay, reducing chilling injury and maintaining quality of climacteric nectarine fruit. These treatments may extend the storage life by preventing both pathological and physiological disorders.

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