Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'

Translated title of the contribution: Delayed cooling effect on the quality of 'Constanza' plums

Eduardo Seibert, Susana González, Ariel Orellana, Luis Luchsinger, Renar João Bender

Research output: Contribution to journalArticlepeer-review

Abstract

The effects of delayed cooling (DC) at 20 °C for 6 days before cold storage was studied in Constanza' plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 °C for 7, 14, 21, 28, 35 or 42 days or at 5 °C for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 °C The control fruits were stored at 0 or 5 °C Weight loss was low during storage at 0 or 5 °C and increased during ripening periods. Firmness changed little in control plums at 0 °C while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 °C, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0 °C, but there were no differences in juiceness in plums stored at 5 °C Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 °C without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 °C and leatheriness after 28, 35 and 42 days at 0 °C Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 °C.

Translated title of the contributionDelayed cooling effect on the quality of 'Constanza' plums
Original languageSpanish
Pages (from-to)233-242
Number of pages10
JournalBragantia
Volume67
Issue number1
DOIs
Publication statusPublished - 2008

ASJC Scopus subject areas

  • Materials Science (miscellaneous)
  • Agricultural and Biological Sciences(all)

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