Effects of different transportation methods on quality maintenance of peach 'Okubao' after forced-air cooling

Abstract

The goal of this research was to evaluate the efficiency of various simulated transport treatments on maintaining the quality of 'Okubao' peach. Peaches were pre-cooled to 5^oC for 140 minutes and afterwards treated with three simulated transport treatments, consisting of cold transportation with or without 35 um anti-fogging cast polypropylene (CPP) plastic package, and detachable incubator. Parameters evaluated included sensory quality, weight loss, color, flesh firmness, soluble solids content, titratable acidity, soluble sugar and ascorbic acid concentration. Weight loss of fruits was reduced tremendously, lower than 1%.The appearance, soluble solids content, titratable acidity, soluble sugar and overall sensory quality of the wrapped peaches transported at 0^oC were found to be better than those unwrapped and transported by incubator. Transportation at 0^oC in CPP was shown most useful to prevent weight losses and maintain fruit color, freshness and nutritional values.