QUALITY, STORA8ILITY, AND DECAY OF FRESH-CUT SLICES AND WHOLE PEACH FRUITS TREATED WITH UL TRAVIOLET (UV-8) IRRADIATION | ||||
| Journal of Plant Production | ||||
| Article 22, Volume 27, Issue 8, August 2002, Page 5505-5524 PDF (1.88 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2002.256267 | ||||
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| Author | ||||
| A. F. EI-Shiekh, | ||||
| Horticultural Department, College of Agriculture, Suez Canal University, IsmalJla, Egypt | ||||
| Abstract | ||||
| 'EariiGrande' peach (Prunus peTSiea L.) fruits were harvested at the firm ripe stage from a private farm In Ismallla Govemorate. Fresh-cut slices and whole peach fruits were exposed to 0,5,10,15,20, and 25 min UV·B (310 nm) exposure time in two successive seasons (2000 and 2001). A 30 min UVexposure time was added to the treatments in the second season. Slices and whole fruits were stored at 2·C after badting. The objectives were to detennine the optimum UV exposure time for fresh- cut slices and whole peach fruits and its effect on quality, storabillty, and decay ('Yo) of the slices and the whole fruits. In both seasons, ultraviolate (W·B) treatments (15 - 25 min) revealed a maintenance In peach fresn.eut slices 'L', 'a', and 'b' colour values relative to the control. This means that W suppressed the onset of ripening process in respect to colour. However, during storage at 2·C, 'L' and 'a' colour values increased especially after 8-day of storage while 'b' value did not change in the first season and decreased in the second one. For the whole fruits, 'L' and 'a' colour values were maintained as a result of the UV treatments relative to the control. However, 'b' value decreased by the 10 - 20 min treatments. Duling storage, 'L' (brightness indicator) value maintained similar to the control up to 30 days then decreased. However, 'a' and 'b' values of the whole peach fruits were decreased. UV-B exposure time 15, 20, and 25 min reSlJlted in the lowest decay percent. In addition, 10 - 25 min UV treatments revealed a reduction in the fresh-cut slices firmness while 5 min exposure time had no effect on the firmness. Also, no changes were observed in the whole fruit lIrmness as a resuft of the W treatments. Both fresh- cut and whole fruit firmness was decreased during storage in both seasons. Acidity In the juice of the fresh-eut peach slices and whole fruits did not change by the UV treatments relative to the control. Although SSC of the fresh-cut slices did not change by the treatments, sse of the whole fruits increased relative to the control. Acidity and SSC increased during storage of the slices and the whole peach fruits. In addition to that, UV treatments resulted in an increase in weight loss of the whole peach fruits during storage in both seasons. Sweetness and overall flavour of peach slices were improved by the treatments while crispness and astringency did not change significantly relative to the control. During storage, sweetness and overall flavour improved while crispness and astringency decreased. | ||||
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