Hot Air Treatment and its Effect on Nectarine Metabolism var. Big Top Stored at Different Temperatures

Authors

DOI:

https://doi.org/10.31285/AGRO.23.95

Keywords:

heat treatment, chilling injury, antioxidants, oxidative stress enzymes, respiration

Abstract

The effect of hot air treatment (35 °C / 36 h) on Big Top nectarines prior storage at 0 and 5 °C for 6, 18 and 27 days followed by 6 days at 20 °C (shelf life, sl) was evaluated. Respiratory activity was twice as much in fruits at 5 °C (24 mg CO2 kg-1h-1), compared to those kept at 0 °C during the respiratory peak. At 0 °C, the treated fruits showed between 2 and 5 % more respiratory activity. The total polyphenols were not affected by temperature or treatment (0.22 and 0.24 mg galic acid equivalent g-1 fw) but almost doubled in sl, especially in fruits from 0 °C. At some analysis moments, the total antioxidant capacity of untreated fruits stored at 0 °C (0.42 and 0.45 mg equivalent ascorbic acid g-1 fw) doubled the values of the treated ones, although this situation was reversed in sl. The superoxide dismutase activity was considerably higher in fruits treated and stored at 0 °C (15-30 units of activity mg-1 of protein), as opposed to the observed at 5 °C. The activity of polygalacturonase and pectinmethyl esterase, as well as the development of mealiness in sl and in untreated fruits from 5 °C, would indicate that the heat treatment had a protective effect reducing the occurrence of damage. However, the little or no response observed in other variables make it necessary to confirm the effect of heat treatment in future studies.

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Published

2019-11-14

How to Cite

1.
González López VD, Cuozzo Rucci V, Torres E, Pariani Marrero Y, Silveira AC. Hot Air Treatment and its Effect on Nectarine Metabolism var. Big Top Stored at Different Temperatures. Agrocienc Urug [Internet]. 2019 Nov. 14 [cited 2024 Apr. 12];23(2):e95. Available from: https://agrocienciauruguay.uy/index.php/agrociencia/article/view/95

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Section

Food technology
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