Effects of Post-harvest Pre-cooling Processes and Cyclical Heat Treatment on the Physico-chemical Properties of "Red Haven Peaches" and "Shahmiveh Pears" During Cold Storage
Year: 2004
Type: article
Abstract: The effects of different post-harvest hydrocooling solutions along with conventional cold storage and cyclical heat treatment on the physico-chemical properties and sensory characteristics of Persian “Red Haven ” peaches and “Shahmiveh ” pears were studied. Peaches and pears were harvested at 24oC and at 26oC respectively and immediately pre-cooled with: 20oC ambient air, 14oC raw water, plain ice water, ice water + 2 % (W/W) CaCl2, and ice water + 2 % (W/W) CaCl2 + 100ppm chlorine respectively for a holding time of 24h, 45, 30, 30 and 30 min until their final temperatures reached to 20oC, 15oC, 4oC, 4oC and 4oC. Pre-cooled fruits were transferred to cold storage at 2oC and 85%RH respectively for 4 and 10 weeks. All the peaches were brought out of the cold storage once a week for about 10 hours and held at 20oC ambient temperature to prevent possible chilling injuries. Periodical measurements of physico-chemical parameters of fruits during storage and their sensory evaluation after storage showed that in most of the cases peaches and pears pre-cooled with different ice water solutions had significantly higher firmness, pectin content, organoleptic scores and lower weight loss than air-cooled samples. Addition of CaCl2 to ice water along with cyclical heat treatment during storage increased the firmness (up to 50%) and lowered
Source: eCommons (Cornell University)
Author: Ahmad Kalbasi-ashtari
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W109168266