Abstract
The aim of this study was to evaluate the effect of different atmosphere compositions on fresh-cut peaches, and to identify a suitable gas mixture to extend their shelf-life. The research was performed on a yellow fleshed peach (Prunus Persica L. ‘Tardi Belle’), cut into wedges and stored at 5°C for 7 days. During storage, peach samples were subjected to continuous and humidified flows of different atmosphere compositions (respectively air; 2 kPa O2; 2 kPa O2 + 10 kPa CO2; 2 kPa O2 + 20 kPa CO2). Visual quality, physical attributes (color, weight loss, firmness) and chemical composition (total soluble solids, titratable acidity, vitamin C, total phenols, acetaldheyde and ethanol) of fresh-cut peaches were evaluated upon cutting and during storage. Among the different gas compositions tested, 2 kPa O2 alone and/or combined with 10 kPa CO2 was not beneficial to the quality of peach slices. In particular peach stored in these conditions as well as samples stored in air showed a poor visual quality due to the low value of b* and to browning development. On the other hand, the gas mixture with 2 kPa O2 + 20 kPa CO2 seemed more appropriate to extend the shelf-life of fresh-cut peaches, even though in these conditions a higher fermentative metabolism may occur, leading to significant higher contents in ethanol and acetaldehyde, with a possible negative influence on sensorial quality.
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Claims 7
Claim · model-written summary
Storage under 2 kPa O2 alone was not beneficial to peach slice quality.
- Taxon
- peach
Prunus persicae0 - Treatment
- 2 kPa O2 alonee0
- Outcome
- quality of peach slicese0
- Direction
- not beneficiale0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“2 kPa O2 alone and/or combined with 10 kPa CO2 was not beneficial to the quality of peach slices”
Claim · model-written summary
Storage under 2 kPa O2 plus 10 kPa CO2 was not beneficial to peach slice quality.
- Taxon
- peachPrunus persicae0
- Treatment
- 10 kPa CO2e0
- Outcome
- quality of peach slicese0
- Direction
- not beneficiale0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“2 kPa O2 alone and/or combined with 10 kPa CO2 was not beneficial to the quality of peach slices”
Claim · model-written summary
Peach slices in these conditions and air showed poor visual quality associated with low b* and browning.
- Taxon
- peachPrunus persicae0
- Outcome
- poor visual qualitye0
- Qualifier
- low value of b* and to browning developmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peach stored in these conditions as well as samples stored in air showed a poor visual quality due to the low value of b* and to browning development”
Claim · model-written summary
The 2 kPa O2 plus 20 kPa CO2 mixture appeared suitable for extending peach shelf life.
- Taxon
- peachesPrunus persicae0
- Treatment
- 2 kPa O2 + 20 kPa CO2e0
- Outcome
- shelf-life of fresh-cut peachese0
- Direction
- more appropriatee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the gas mixture with 2 kPa O2 + 20 kPa CO2 seemed more appropriate to extend the shelf-life of fresh-cut peaches”
Claim · model-written summary
The 2 kPa O2 plus 20 kPa CO2 mixture may increase fermentative metabolism in peach slices.
- Taxon
- peachPrunus persicat0
- Treatment
- these conditionse0
- Outcome
- fermentative metabolisme0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in these conditions a higher fermentative metabolism may occur, leading to significant higher contents in ethanol and acetaldehyde”
t0“PEACH”
Claim · model-written summary
Under that mixture, ethanol and acetaldehyde contents were significantly higher.
- Taxon
- peachPrunus persicat0
- Treatment
- these conditionse0
- Outcome
- contents in ethanol and acetaldehydee0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in these conditions a higher fermentative metabolism may occur, leading to significant higher contents in ethanol and acetaldehyde”
t0“PEACH”
Claim · model-written summary
The higher fermentation products may impair sensory quality.
- Taxon
- peachPrunus persicat0
- Outcome
- sensorial qualitye0
- Qualifier
- possible negative influencee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with a possible negative influence on sensorial quality”
t0“PEACH”
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See all 9 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.