Effects of forced-air precooling, °C transportation and different retailing methods on the quality of peach

Abstract

The objective of this experiment was to evaluate the effects of different retailing methods on the maintenance of peach quality after pre-cooled to 5°C and transportation at 0°C. ‘Okubao’ peaches were film wrapped using 35 um anti-fogging cast polypropylene (CPP) and stored for 3 days at 0°C or 4°C to simulate refrigerated display cabinet condition. Some other peached directly stored at 20°C unwrapped after transportation. Results revealed that softening and deterioration occurred quickly in 20°C. Peach stored in 20°C lost significantly more weight, 3.7%. 0°C and 4°C resulted in less weight loss of the packaged peach, 0.7% and 1.7%, respectively. After shelf life, 0°C retailed peach wrapped in CPP showed the highest sensory quality, lost less weight, was firmest, and retained color better than either 4°C or 20°C retailed peach. Additionally, soluble solids content, titratable acidity, soluble sugar and ascorbic acid concentration significantly remained when retailed at 0°C.