Postharvest physiology and quality maintenance of fresh-cut nectarines and peaches.

摘要

Results of various experiments are reported. The optimal ripeness stage of whole nectarines and peaches to attain the maximal shelf-life and eating quality of fresh-cut slices is between 13 and 27 N flesh firmness and the optimal storage conditionsare 0deg C and 90-95% RH. During the 1996 season, the shelf-life of slices made from 13 peach and 8 nectarine cultivars was determined. Shelf-life varied significantly (between 2 and 12 days at 0deg C) among the cultivars tested. Shelf-life based on visual appearance was limited by loss of sheen and gloss at the cut surface (likely to be due to localized dehydration of the cut surface) and endocarp breakdown. At 10deg C, controlled atmospheres of low O2 (0.25% O2) and/or elevated CO2 (air + 5%, 10% or 20% CO2) had a minor effect on the shelf-life of fresh-cut peaches. Low O2 and elevated CO2 levels act synergistically to increase production of fermentative metabolites (ethanol and acetaldehyde) in fresh-cut peach slices at 10deg C. Most importantly, shelf-life based on eating quality was shown to be shorter than shelf-life based on visual appearance. Lack of ripe fruit juiciness and soft texture development in fresh-cut peaches and nectarines, especially those cut at the mature-green stage, is a serious issue which must be addressed to satisfy consumers and assure repeat purchases of fresh-cut nectarine and peach products.