Avelar, M.L.

Morais, Alcina M. M. B.

Rodrigues, A.C.

English

Repositório Institucional da Universidade Católica Portuguesa

.USALEM, ISRAEL MARCH 26 - 31, 2000CC0)0EXTENDING STORAGE OF APRICOTS4.1 Kos/0,1.2 and Lurie, 5.1'Department of Postharvest Science, Volcani Center, Bet Dagan, Israel'Department of Horticulture, Extension Service, Ministry of Agriculture,Tel Aviv, Israelzeslov@netvision.netilApricots grown in Israel are predominantly of one eultivar, Rianana, and,although ripening with a week or two difference in different areas of thecountry, have a relatively short marketing season. To extend this marketingseason, both orchard manipulations to delay hatvest, and altering the gascomposition around the fruit by the use of controlled atmosphere, wereinvestigated. Factors which limit storage of apricots are the development ofthe mesocarp disorders of gel breakdown and internal browning. Gelbreakdown can develop in the orchard, but is aggravated by cold storage. Ingel breakdown the mesocarp becomes translucent and gelatinous, beginningat the pit, while internal browning all the mesocarp is discolored. Twoorchards were sprayed with gibberellin, havested at two fruit maturitystages, and stored at 0°C. All fruit stored well for 3 weeks. After 5 weeksstorage gibbere/ lin decreased the extent of gel breakdown in the less maturefruit, but not in the fruit harvested at a riper stage. Fruits harvested at twomaturity stages were also stored in controlled atmosphere with CO2concentrations from 5 to 20% and Oa of 3%. The concentration which bestprevented internal disorders for 6 weeks was 10% CO2, 3% 02. At 5% CO2a great deal of internal browning occurred which was prevented by higherCO2 concentrations. In the case of controlled atmosphere, the riper fruitwere of higher quality than the less mature fruit.PEACHES HARVESTED AT ADVANCED RIPENING STAGE:POSTHARVEST TREATMENTS FOR MAINTAINING QUALITY.Tonutti P.. Pagni S., Ramina A., Rasori A.. Bonghi C.I )epartment of Environmental Agronomy and Crop ScienceUniversity of Padova_Sunda Roma 16.35020- Agripolis, Legnaro (Padova)• Italyplonutti@agripolisunipd.itConsumers of peaches and nectarines often complain for the low eatingquality of these fruits that• for commercial purposes, are harvested beforethe physiological maturation is completed on the tree. The high qualityattained with a delayed harvest is in contrast with the possibility ofprolonging the shelf-life. We have studied the effects of two postharvesttreatments (refrigeration at 4°C and short gaseous shock with ULO at 20°C)on the changes of flesh firmness and some biochemical and physiologicalparameters of several peach varieties (white and yellow flesh) selected onthe basis of picking time (early. intermediate, and late), and harvested incorrespondence of advanced stages of ripening (about 40-50 N). Fleshfirmness drop rapidly occurred in control fruits (maintained in air at 20°C).Refrigeration applied throughout the experimental period (10 days) sloweddown the softening rate but negatively affected the flavor. ULO (at 20°C)induced higher firmness values than control at the end of the treatments(41{h I and during the post-treatment phase (in air). The effects of thesetreatments appear to be different in relation to the genotype and harvesttime. The relationships between flesh softening rate and physiological andbiochemical parameters (ethylene evolution, endo-beta-1,4-glucanaseactivity) are discussed.TOLERANCE OF A VERY LATE SEASON PEACHCULTIVAR TO TEMPERATURE AND ATMOSPHERECOMPOSITION.Ferrer A. Rem& S., Peir61.M., Oria R.Tecnologia de Alimentos. Universidad de Zaragoza.Zaragoza. Spain.ferrenna ®posta.unizar.eslesca is a very late season Spanish peach maim for the fresh marketwhere it obtains premium prices. Production, fruits characteristics andmarketing are strictly regulated under the Protected GeographicIndication <Melocaidn de Calanda>. Different conditions have beenstudied to establish the effects of high CO 2 and low 02 content andtemperature on maintaining postharvest quality parameters after harvestof this rare peach adtivar. Peaches harvested at commercial maturitystage were kept at 0.5°C and 95% HR in two AC conditions to studywhether the responses to modified atmosphere are associated to CO2increase or to 02 decrease. The atmospheres assayed were 105/sCOr21%02, 0,03%C0r11402 and 0,59/X0r-1,5%02. The atmospheres wereestablished with a flow-through system front mixing bottles andmaintained for up to 30 days. Air was used as control. In order to studythe behaviour at different storage temperatures peaches were cool storedat 0.5°C, 2°C, 5°C and 10°C. For both experiences, soluble solids content,titrable acidity, pH, flesh texture, skin and flesh colour, enzyme activity,ethanol and acetaldehyde content and pigment evolution were analysedonce a week. Sensory attributes were also monitored weekly by trainedpanelists. Increased CO2 seems to be more efficient inhibiting changesrelated to maturity. Effect of temperature on quality shows the excellentbehavior ofJesca peaches at 0.5°C, retarding chilling injury appearance.INFLUENCE OFDELAYED CA STORAGE ON ASCORBIC ACIDCONTENT AND BROWNHEART INCIDENCE IN`ROCHA' PEARMorris, A. M. M. B. 4 ,AvelLsir	 •• and Rodrigues, A. C. ••• EscolaSuperior de Biotecnologia, Universidade Catdlica Portuguese, RuaDr.AntOnio Bernardino de Almeida, 4200 -072 Porto; ••Estaeito Nacionaldehuticultura Vieira Natividade, Est' de Leiria, Ap.158,2460 Alcobaga; PortugalEmail: amorais®esb.ucp.ptOne problem that may arise during long term CA storage of pears is theincreaseof brownheart incidence. Vitamin C, a natural compound of pear isbelieved tohave a protective action against brownheart. The objective of this work was toseek eventual relationshipbrownheart incidence and ascorbic acid content of`Roche' pear after delayed CA storage. The fruits were picked from fiveorchards,at the optimal harvest date for the region (west) and stored under twoCAconditions (2%02+0.5%CO2 and 2•402+1.514CO2) after different periodsof delay. Thefruits from one particular orchard showed the lowest sensibilitytobrownheart incidence and presented an U-ascorbic acid (AA)conteatgenerally higher than fruits from the other orchards. After four monthsof storage in both CAconditions, fruits that had been submitted to CA directlyafter picking andto CA with 20 days of delay were generally more affected bybrownheart thanthose stored under any other condition Fruits submitted to 40and 60 days delay presented tendency to AA highertban samples submitted to20 days delay. There was no clear differencebetween the AA content of fruitsthat had been stored under different CAconditions.-47-

Influence of delayed ca storage on ascorbic acid content and brown heart incidence in “Rocha” pear

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Influence of delayed ca storage on ascorbic acid content and brown heart incidence in “Rocha” pear

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