Ripening stage on the quality of peaches cultivars Granada and Maciel in cold storage

Abstract

In this study the effects of ripening stages on the quality of peaches cultivars Granada and Maciel
during cold storage were evaluated. Peaches of both cultivars at ripening stages: green, semi-green, semi-ripen and ripen, were kept during 30 days (‘Granada’) or 40 days (‘Maciel’) in a cold room, at 0 ± 0,5oC cold storage temperature and 85% to 90% relative humidity. At every-ten-days period fruits were taken out of the cold room and after three days under room temperature, the following variables were evaluated: weight loss; color, firmness;
total soluble solids (TSS); total titratable acidity (TTA); decay; internal browning; mealiness; polyphenoloxidase activity; phenols and sensorial aspects. It was concluded that for regular cold storage, peaches of ‘Granada’
should be harvested at the semi-green stage and cold stored for up to 30 days; harvested at the semi-ripen stage and cold stored for up to 20 days; harvested at the ripen stage for immediate marketing. Peaches of the ‘Maciel’
should be harvested at the semi-green ripening stage and cold stored for up to 20 days; harvested at the semiripen stage and cold stored for up to ten days and or harvested at the ripen stage for immediate marketing.