Influencia de la temperatura de almacenamiento sobre la calidad química del durazno (Prunus Persica L.)

Abstract

Postharvest handling of fruits in Venezuela is performed in a very precarious way, usually by applying a minimal handling and causing great losses therefore aim was to evaluate the influence of storage temperature (4 and 10 ± 1 o C) on the chemical quality two peach cultivars: ‘Yellow Creole’ and ‘Jarillazo’. The test was developed in the laboratory of Postharvest Horticulture Graduate of UCLA, using uniform fruit size, color and apparently free from mechanical damage and pests, category II (86.4 to 106.4 g) from the producing areas Colonia Tovar, Edo Aragua. Treatments were arranged in a completely randomized design with factorial arrangement. The chemical quality variables were measured every three days until a non commercially acceptable quality. Total soluble solids showed average values of (14.77 to 14.85 ° Brix) with no significant differences due to treatments. The total titratable acidity showed the highest values at 4 ° C, no significant differences observed between cultivars and a gradual decrease over time. A pH higher than 10 ° C without differences among cultivars thereof was observed. The concentration of ascorbic acid was not significantly different, however as time passed was a decrease of vitamin C. The best temperature storage of peach fruit was 4 o C, allowing better preservation of the chemical quality for 18 days compared to those subjected to 10 ° C.