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Changes in Enzymatic Activity and Quality Attributes of Late-mature Peaches in Response to Controlled Atmosphere Conditions 总被引：1，自引：0，他引：1
Late-mature peaches (Prunus persica L. Batsch, cv. Dongxuemi ) were stored in air,modification atmosphere (MA) and controlled atmospheres (CA) at 1℃ to investigate enzymatic activities,flesh browning, quality attributes and fruit storability during storage periods. Peaches stored in CA conditions showed significant lower activities of polyphenol oxidase (PPO) and peroxidase (POD) compared to that kept in MA and in air during the early period of storage. CA treatments indicated a better result in maintaining fruit firmness, color and titratable acidity than MA and control treatments. But there was no significant difference in vitamin C and total soluble solids of peaches stored in CA, MA and air. Increasing PPO activity obviously stimulated flesh browning. Peach fruits stored in CA conditions showed a lower activity of POD and higher firmness in the early period of storage. The peaches stored in 5%CO2 + 5%O2 and 10%CO2 + 5%O2 for 92 days had a good quality without any off-flavor. The results indicated CA conditions obviously inhibited the enzymatic browning, delayed senescence and maintained quality of late-mature peaches. 相似文献
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Monilinia spp. are the most important causes of brown rot in stone fruit and no chemical fungicides are allowed in the European Union to be applied to stone fruit after harvest. From preliminary studies, microwave (MW) treatments at 17.5 kW for 50 s and 10 kW for 95 s were selected as effective conditions to control brown rot. Both treatments were investigated to control Monilinia fructicola in fruit with different weights and maturity levels and in naturally infected fruit. Fruit weight only had a significant effect on microwave efficacy in ‘Placido’ peaches treated by MW at 10 kW for 95 s in which better brown rot control was observed in small than large fruit. Maturity level did not have a significant effect on efficacy of MW treatments in any of the varieties evaluated. When both MW treatments were studied in naturally infected peaches and nectarines, brown rot incidence was significantly reduced to less than 14% compared with untreated fruit where brown rot incidence was higher than 45%. The effect of both treatments on fruit quality was also evaluated. Fruit firmness was not negatively affected in the varieties tested and even a delay of fruit softening was observed. However, internal damage around the stone was observed, especially in the smallest fruit in which high temperature is achieved at the end of both MW treatments. 相似文献
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