Different peach cultivars and their suitability for minimal processing

Maria Del Carmen Fuentes-Pérez, Sergio Nogales-Delgado, Maria Concepción Ayuso and Diego Bohoyo-Gil
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Maria Del Carmen Fuentes-Pérez: Agrifood Technology Institute (INTAEX), Badajoz, Spain
Sergio Nogales-Delgado: Agrifood Technology Institute (INTAEX), Badajoz, Spain
Maria Concepción Ayuso: Agraricultural Engineering School, University of Extremadura, Badajoz, Spain
Diego Bohoyo-Gil: Agrifood Technology Institute (INTAEX), Badajoz, Spain

Czech Journal of Food Sciences, 2014, vol. 32, issue 5, 413-421

Abstract: Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is browning caused by polyphenol oxidase (PPO) activity on phenolic compounds. Six yellow-flesh peach cultivars, Spring Lady, Royal Glory, Ruby Rich, Summer Rich, Ryan Sun, and O'Henry, were selected. Peaches were hygienised and then samples were processed in a clean room. Slices were washed in cold tap water, dried, packaged in modified atmosphere, and stored at 4°C during 9 days; physicochemical and other quality parameters were studied. Principal Component Analysis (PCA) and correlation study were carried out in order to evaluate the relation between variables and cultivars. In conclusion, Spring Lady, Royal Glory, and Ruby Rich cultivars were the cultivars that offered the most suitable fruits for fresh-cut processing, mainly due to their low BP and PPO activity.

Keywords: fresh cut fruit; visual quality; enzymatic browning; phenolic content; polyphenol oxidase (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:320-2013-cjfs

DOI: 10.17221/320/2013-CJFS

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