Suitability for minimal processing of non-melting clingstone peaches
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Date
2011
Authors
González Buesa, JaimeArias, Esther
Salvador, María Luisa
Oria, Rosa
Ferrer-Mairal, Ana
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articleArticle
Abstract
P>Clingstone non-melting peach cultivars (Prunus persica L. Batsch) are used primarily for canning, but their processing as fresh-cut products is also of interest. Four clingstone peach cultivars ('Andross', 'Babygold 8', 'Calante' and 'Romea') were evaluated for their suitability for minimal processing (washing, peeling and slicing) followed by storage for 9 days at 4 degrees C in a modified atmosphere using microperforated films. Romea cultivar, which has low polyphenol oxidase (PPO) enzymatic activity, proved to be the most suitable cultivar for minimal processing, given its lower degree of browning as well as the results from a sensory evaluation. Maturity indicators varied slightly during storage at a different degree depending on cultivars. We have found that PPO activity and browning potential are adequate indicators for surface browning in fresh-cut non-melting peaches.
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Bibliographic citation
González‐Buesa, J., Arias, E., Salvador, M. L., Oria, R., & Ferrer‐Mairal, A. (2011). Suitability for minimal processing of non‐melting clingstone peaches. International Journal of Food Science & Technology, 46(4), 819-826. https://doi.org/10.1111/j.1365-2621.2011.02572.x
AGROVOC subjects
Empaquetado en atmósfera controladaProcesamiento mínimo (de alimentos)
Durazno
Fenol
Polifenol oxidasa
Other field subjects
ATMOSPHEREBROWNING INHIBITION
Cultivars
Fresh-cut peach
Minimal processing
modified atmosphere packaging
NECTARINE SLICES
peaches
PHENOLIC-COMPOUNDS
Phenols
polyphenol oxidase
polyphenol oxidase activity
Quality
Storage
Vegetables
Sponsorship
Los autores agradecen al INIA ‘Plan Específico para Teruel’ (España) por proporcionar el apoyo financiero para el estudio (Proyecto PET 2007-009-C05-03).