Abstract
The effects of different post-harvest hydrocooling solutions along with conventional cold storage and cyclical heat treatment on the physico-chemical properties and sensory characteristics of Persian “Red Haven ” peaches and “Shahmiveh ” pears were studied. Peaches and pears were harvested at 24oC and at 26oC respectively and immediately pre-cooled with: 20oC ambient air, 14oC raw water, plain ice water, ice water + 2 % (W/W) CaCl2, and ice water + 2 % (W/W) CaCl2 + 100ppm chlorine respectively for a holding time of 24h, 45, 30, 30 and 30 min until their final temperatures reached to 20oC, 15oC, 4oC, 4oC and 4oC. Pre-cooled fruits were transferred to cold storage at 2oC and 85%RH respectively for 4 and 10 weeks. All the peaches were brought out of the cold storage once a week for about 10 hours and held at 20oC ambient temperature to prevent possible chilling injuries. Periodical measurements of physico-chemical parameters of fruits during storage and their sensory evaluation after storage showed that in most of the cases peaches and pears pre-cooled with different ice water solutions had significantly higher firmness, pectin content, organoleptic scores and lower weight loss than air-cooled samples. Addition of CaCl2 to ice water along with cyclical heat treatment during storage increased the firmness (up to 50%) and lowered
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Claims 5
Claim · model-written summary
Ice water precooled peaches retained significantly greater firmness, pectin content and sensory scores than air cooled peaches.
- Taxon
- Peaches
Prunus persicat0 - Treatment
- different ice water solutionse0
- Outcome
- firmness, pectin content, organoleptic scorese0
- Direction
- highere0
- Comparator
- air-cooled samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peaches and pears pre-cooled with different ice water solutions had significantly higher firmness, pectin content, organoleptic scores and lower weight loss than air-cooled samples”
t0“Peaches”
Claim · model-written summary
Ice water precooled pears retained significantly greater firmness, pectin content and sensory scores than air cooled pears.
- Treatment
- different ice water solutionse0
- Outcome
- firmness, pectin content, organoleptic scorese0
- Direction
- highere0
- Comparator
- air-cooled samplese0
PyrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peaches and pears pre-cooled with different ice water solutions had significantly higher firmness, pectin content, organoleptic scores and lower weight loss than air-cooled samples”
t0“Pears”
Claim · model-written summary
Ice water precooled peaches had significantly lower weight loss than air cooled peaches.
- Taxon
- PeachesPrunus persicat0
- Treatment
- different ice water solutionse0
- Outcome
- weight losse0
- Direction
- lowere0
- Comparator
- air-cooled samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peaches and pears pre-cooled with different ice water solutions had significantly higher firmness, pectin content, organoleptic scores and lower weight loss than air-cooled samples”
t0“Peaches”
Claim · model-written summary
Ice water precooled pears had significantly lower weight loss than air cooled pears.
- Treatment
- different ice water solutionse0
- Outcome
- weight losse0
- Direction
- lowere0
- Comparator
- air-cooled samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peaches and pears pre-cooled with different ice water solutions had significantly higher firmness, pectin content, organoleptic scores and lower weight loss than air-cooled samples”
t0“Pears”
Claim · model-written summary
Adding CaCl2 to ice water with cyclical heat treatment increased fruit firmness by up to 50%.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Addition of CaCl2 to ice water along with cyclical heat treatmente0
- Outcome
- firmnesse0
- Direction
- increasede0
- Value
- up to 50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Addition of CaCl2 to ice water along with cyclical heat treatment during storage increased the firmness (up to 50%)”
t0“Peaches”
The same questions in other papers
calcium chloride dihydrate · quality: postharvest · Prunus persica (peach)Results differ
19 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
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See all 21 papers →heat · quality: postharvest · Prunus persica (peach)Results differ
9 papers in the same direction as this paper · 6 in the opposite direction
- negative
- negative
- negative
12 papers more in this group
See all 16 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.