POST-HARVEST TREATMENT WITH AMINOETHOXYVINYLGLYCINE (AVG) AND STORAGE TEMPERATURES AFFECT PEACH SHELF LIFE

J. Pablo Morales-Payan and Maria del Carmen Libran

No 256357, 45th Annual Meeting, July 12-17, 2009, Frigate Bay, St. Kitts and Nevis from Caribbean Food Crops Society

Abstract: Experiments were conducted in Mayagüez, Puerto Rico, to assess the effect of the physiological regulator aminoethoxyvinylglycine (AVG) as a post-harvest treatment on a lowchill peach variety grown in Puerto Rico. Fruits of 'FlordaPrince' were harvested at the 40% green peel color stage and dipped in AVG aqueous solutions (0 and 300 mg/L) for 120 or 300 seconds, allowed to air-dry, and stored at 10 or 20 °C. Five days after exposure to AVG, fruit weight loss, external coloration, acidity, and soluble solids were determined. When fruits were stored at 10° C, there was no detectable difference between AVG-treated and control fruits. However, when stored at 20° C, by five days after treatment fruits exposed to AVG for either two or five minutes were firmer than control fruits. These results indicate that, under the conditions of this research, the benefit of post-harvest AVG treatment in melting flesh peach depended more on post-treatment temperature than on time of exposure to AVG.

Keywords: Crop Production/Industries; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Pages: 6
Date: 2009-07-12
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Persistent link: https://EconPapers.repec.org/RePEc:ags:cfcs09:256357

DOI: 10.22004/ag.econ.256357

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