Effects of forced-air precooling, °C transportation and different retailing methods on the quality of peach

  • Lijun Sun
  • Sheng Liu
  • Zhongyang Fan
  • Yan Li
  • Junyan Wang
  • Xiaoming Duan
Keywords: ‘Okubao’ peach; Retailing; Shelf life; refrigerated display cabinet; CPP package; Quality

Abstract

The objective of this experiment was to evaluate the effects of different retailing methods on the maintenance of peach quality after pre-cooled to 5°C and transportation at 0°C. ‘Okubao’ peaches were film wrapped using 35 um anti-fogging cast polypropylene (CPP) and stored for 3 days at 0°C or 4°C to simulate refrigerated display cabinet condition. Some other peached directly stored at 20°C unwrapped after transportation. Results revealed that softening and deterioration occurred quickly in 20°C. Peach stored in 20°C lost significantly more weight, 3.7%. 0°C and 4°C resulted in less weight loss of the packaged peach, 0.7% and 1.7%, respectively. After shelf life, 0°C retailed peach wrapped in CPP showed the highest sensory quality, lost less weight, was firmest, and retained color better than either 4°C or 20°C retailed peach. Additionally, soluble solids content, titratable acidity, soluble sugar and ascorbic acid concentration significantly remained when retailed at 0°C.

Published
2018-06-30
Section
Articles