Title: Modified atmosphere packaging affects the incidence of cold storage disorders and keeps ‘flat' peach quality
Abstract:Firm-breaker and firm-mature flat peaches (Prunus persica L. Bastch cultivar 'Paraguayo') were stored in air for 10 days at 20°C, or precooled and sealed in either one of two unperforated or one macro...Firm-breaker and firm-mature flat peaches (Prunus persica L. Bastch cultivar 'Paraguayo') were stored in air for 10 days at 20°C, or precooled and sealed in either one of two unperforated or one macroperforated polypropylene film for 14 or 21 days at 2°C. The atmosphere inside the macroperforated film bags remained close to the composition of air during storage. In unperforated bags, steady state atmospheres were reached within 6 and 9 days: firm-breaker fruit (12% CO2 and 4% O2 in standard type polypropylene, 23% CO2 and 2% O2 in oriented type polypropylene); firm-mature fruit (22% CO2 and 3% O2 in standard polypropylene and 21% CO2 and 2% O2 in oriented polypropylene). After 14 days storage plus a 3-day shelf-life test, woolliness and slight internal browning developed in fruit stored in macroperforated polypropylene. Ethanol and acetaldehyde accumulated to higher levels in oriented polypropylene bags for both firm-breaker and firm-mature fruit. Modified atmospheres in both unperforated bags were associated with lower weight loss, less senescence and chilling injury, absence of decay, and delayed ripening changes of the fruit after a shelf-life period.Read More