Effects of Precooling Treatments on the Quality of Peaches (Mibaek)

摘要

Various precooling treatments were applied to prolong the freshness of mibaek peaches that were harvested during the summer season. Peaches were cooled from 25.9 deg C to 5 deg C within 3 hours by a pressure cooler, and the cooling rate was accelerated by increasing the air velocity and static pressure. Respiration and ethylene production rates of mibaek peaches were about four times faster at 20 deg C than at 7 deg C, while precooled peaches had better visual quality at 7 deg C than at 20 deg C. Also, precooled peaches had higher soluble solid and ascorbic acid content than non-precooled peaches when stored at 7 and 20 deg C. However, weight loss was lower in precooled peaches than in non-precooled peaches during storage.