Quality changes during postharvest life in white fleshed peach (Prunus Persica L. Batsch) fruits: Preliminary observations

Sicilian white flesh peach fruits ecotypes are characterized by a persistent aroma and excellent flavor that is highly appreciated by consumers. Nevertheless, they reach only regional markets, because of fruit sensitivity to decay and the poor information about their postharvest physiology and shelf-life. In this trial, we studied quality changes during postharvest life of non-melting white-flesh peach ecotypes ‘Tudia’, ‘Bella di Bivona’ and the cultivar ‘Daniela’. Fruits were collected at commercial ripening: a first group was submitted to analytical evaluations and another one was stored (2°C, 90% RH) for 32 days. During this storage period, fruits were submitted to four shelf-life period…

Postharvest quality and sensory attributes of ‘pesca di bivona’ peaches (Prunus persica L.) during storage

“Pesca di Bivona” ‘Murtiddara’, ‘Bianca’, ‘Agostina’, and ‘Settembrina’ are non-melting white flesh peach landraces characterized by a persistent aroma and excellent flavour highly appreciated by Italian consumers. The aim of this work was to assess the persistence of their quality and sensory profiles after storage at 0 °C for 28 days, using destructive and non-destructive analyses. The IAD index, measured either at harvest or at fruit removal from cold storage, was correlated to TSS, TA and firmness of all the landraces. ‘Settembrina’ and ‘Agostina’ harvested at the right ripening time (50.5 ± 4.3 N) and stored at 0 °C during 4 weeks kept harvest quality in terms of sensorial attributes, …

Seasonal characterization of nutritional, technological and antioxidant properties of Opuntia ficus-indica Mill. mucilage

Opuntia ficus-indica Mill. fruit and cladodes are a source of mucilage, a carbohydrate complex, as well as of phytochemicals and other nutrients, useful in the food industry. Despite the environmental-based composition variability studied, there is no information on its seasonal variability, which is particularly important for its industrial use. In this study, some technological, nutritional, and bioactive properties of O. ficus-indica Mill. cladodes mucilage were analysed during the seasonal growth period. Total proteins did not change during the whole period and the lipid content significantly decreased from winter to the onset of summer. The fatty acid profile showed high levels of palm…

Effects of xanthan gum and calcium ascorbate treatments on color and nutritional quality of fresh cut pear fruit

Edible coatings may be used to extend the shelf life of fresh-cut fruit products by controlling respiration and transpiration reducing overall quality decay. In this study, the effects of xanthan gum, combined with calcium ascorbate treatment, on color and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut pear fruit were processed with dipping for 4 different treatments: 2% xanthan gum solution with 2% calcium ascorbate (XAC); 2% xanthan gum solution (XAN); 2% ascorbate calcium solution (CAL) and distilled water for control (CTR). Fruit treated were stored at 5°C for 3, 5, 7 and 10 days. At each storage period, visual quality and flavor score, ascorbic acid and phenol…

Use of chemical treatments to reduce browning color of white fresh-cut peaches, harvested in summer and late crop

Fresh-cut white peach is very perishable and discoloration or browning are the main factors affecting consumer acceptability loss. Color and appearance attract the consumer to a product and can help in impulse purchase. The aim of this study was to investigate the effect of two different edible coatings formulations in preserving freshcut fruit of the early ripening ‘Murtiddara’ and the late ripening ‘Settembrina’ peach landraces, belonging to the ‘Pesca di Bivona’ varietal population. Fruit sampled at commercial harvest stage, after cutting and dipping in different solutions with ascorbate calcium (ASC) and hydroxypropyl methylcellulose (HPMC) were stored for 3, 5, 7 and 12 days at 5°C and…

Effect of Opuntia ficus-indica Mill. mucilage edible coating on quality of fresh-cut cactus pears during cold storage

Cactus pear [(Opuntia ficus-indica (L.) Mill.] consumption and marketability are limited by the presence of spines and glochids on the fruit surface. Minimally processed cactus pear fruits are characterized by a short shelf life due to the peel removing that increases tissue senescence and deterioration. The aim of this study was to evaluate the effect of O. ficus-indica (OFI) mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear. OFI fruits were collected in mid-October and were quickly moved to the nearby laboratory. One-year-old cladodes were sanitized, sliced into squares, and cooked in a microwave oven and mixed using a homogeniz…

Use of xanthan gum and calcium ascorbate to prolong cv. Butirra pear slices shelf life during storage

After cut, pear fruit (Pyrus communis L.) during shelf-life can be subjected to colour and flavour changes. To maintain flesh colour and firmness, different technologies could be employed during shelf-life, such as chemical, physical and edible coating treatments. In the present study, the effects of two edible coating formulations containing xanthan gum and calcium ascorbate on fresh-cut pear fruit were investigated. After harvest, 200 fruits were cut and coated with Xanthan Gum (XAN) and distilled water or Xanthan gum + Calcium Ascorbate (ASC), respectively, while control (CTR) pear fruit slices were soaked in distilled water and lastly packed in polyethylene terephthalate (PET) packages …

Evoluzione delle caratteristiche qualitative dei frutti di pesco lungo la filiera

Shoot growth, crop load, and fruit quality within vase-shaped canopies of ‘Fairtime’ peach trees

Position within the canopy and shoot type can affect final fruit quality in peach (Prunus persica (L.) Batsch). In this study we examined the variation of vegetative growth, crop load, and fruit quality within vase-shaped peach canopies. In four adult 'Fairtime' peach trees trained to vase, each shoot was labeled and numbered from the top to the bottom of each branch and consequently also in a centripetal direction with respect to the main axis. The length and diameter of each 1-year-old shoot was measured, and the number of sprouts and fruits was recorded. Fruit weight and soluble solid content (SSC) were measured at commercial harvest to determine fruit quality. Total shoot length, yield,…

The role of mucilage of Opuntia ficus-indica Mill. on sweet cherry fruit during storage

Sweet cherry (Prunus avium L.) is an important crop from temperate areas and is widespread and much appreciated by the consumers when the pedicel is green. The objective of this work was to evaluate the quality of sweet cherry fruit treated with a mucilage coating, extracted from cladodes of Opuntia ficus-indica L. Mill (OFI). The cultivar ‘Ferrovia’ was harvested at the commercial ripeness stage from an orchard in Puglia (Italy), stored for 14 days at 2°C and RH 92% and to evaluated by the variation of color and other qualitative parameters such as physical-chemical, nutraceutical and sensory analysis. Fruits were transferred at 10°C to postharvest laboratory of University of Palermo after…

Urea as a thinning agent in olive: The influence of concentration and time of application

Urea was tested as chemical thinner on olive cv. Nocellara del Belice using three concentrations (2, 4 and 6%) applied at full bloom (FB), FB + 10 and FB + 20 days. Urea reduced fruit set significantly only when applied at FB + 20 days, the fruitlet stage. Final fruit set was reduced by about 50% compared with the untreated control (6% FB + 20 days). Crop load and fruit characteristics were both affected by the treatments.

Use of xanthan gum as edible coating to prolong shelf life of cactus pear fruit

The objective of this work was to elucidate the effect of xanthan gum-based edible coating C35H49O29 on the quality of cactus pear fruit (Opuntia ficus-indica). The research was conducted in 2018, on O. ficus-indica ‘Bianca’ fruit, coming from second bloom “scozzolatura”. After harvest, 100 fruits were coated with a xantan gum (XAN) and distilled water and on other 100 fruits were immersed in distilled water (CTR). All fruits were stored at 6±0.5°C with RH 90% for 30 days. Every 7 days, visual quality browning index score, flesh colour, total soluble solids (TSS), total acidity (TA), ascorbic acid and total phenols were measured. During cold storage, fruit treated with XAN (p<0.05) showe…

Effect of mucilage edible coating on fresh-cut nectarine cultivar ‘Big Bang’

The mucilage (OFI) obtained from cladodes of cactus pear (Opuntia ficus-indica) is useful to produce natural edible coatings to improve the shelf life of fruits. Edible coatings could be used to extend the shelf life of fresh-cut for products. The aim of this study was to evaluate the effect of (OFI) on quality of ‘Big Bang' nectarine slices. After cutting, nectarine slices were dipped in three different solutions: 1) distilled water, mucilage, glycerol (MC); 2) distilled water, mucilage, glycerol, Tween 20 (TW); 3) distilled water as control (CTR) and were stored for 3, 5, 7 and 12 days at 5°C and 90% RH, in polyethylene terephthalate (PET) packages under passive modified atmosphere condit…

Color and sensory changes in fresh cut pear during storage comparing ‘Coscia’ and ‘Butirra’, cultivated in southern Italy

Pear (Pyrus communis L.) cultivars ‘Coscia’ and ‘Butirra’, cultivated in southern Italy are characterized very excellent by aroma and texture. Visual appearance is the primary descriptor that determines the acceptance of fresh-cut pears. Softening is another important quality parameter which considerably influences the acceptance of fresh-cut pears. The aim of this work was to study the effect of genotype on shelf life and quality of fresh-cut pear fruit harvested at commercial maturity stage. After cutting, pear fruit samples were stored under passive atmosphere at 5±1°C for 3, 5, 7 and 12 days. Fruit color (L*, a*, b*, ΔE), consistence, solid soluble, titratable acidity, CO2 and O2 packag…