%0 Journal Article
%T Effects of Different Postharvest Heat Treatments on Decreasing Decay, Reducing Chilling Injury and Maintaining Quality of Nectarine Fruit
%A Goran Fruk
%A Lidija Ni£¿evi£¿
%A Zdravka Sever
%A Tihomir Mili£¿evi£¿
%J Agriculturae Conspectus Scientificus (ACS)
%D 2012
%I University of Zagreb
%X The goal of this research was to evaluate the efficiency of heat treated nectarine fruit (Prunus persica var. nectarina ¡®Diamond Ray¡¯) on maintaining the quality parameters after 4 week storage in NA (normal atmosphere) at 0¡ãC and 5 days at 20¡ãC (shelf life). Fruits were harvested closer to ¡°ready-to-eat¡± maturity from a commercial orchard near Zadar (Croatia). The investigated postharvest treatments were hot air (hot air treatment till fruit reaches 45¡ãC near stone ¨C HAT 45/24) and immersion in hot water at a temperature of 48 ¡ãC for 6 minutes (HWD 48) and 52¡ãC for 2 minutes (HWD 52). Fruit quality parameters (firmness, soluble solids, total acidity, pH) were also investigated. HAT 45/24 reduced weight loss and maintained firmness more than control or hot water treatments. Overall, heat treatments had a pronounced effect on decreasing decay, reducing chilling injury and maintaining quality of climacteric nectarine fruit. These treatments may extend the storage life by preventing both pathological and physiological disorders.
%K nectarine
%K storage
%K heat treatment
%K quality
%K decay
%K chilling injury
%U http://www.agr.unizg.hr/smotra/pdf_77/acs77_06.pdf