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• W2034337266 abstract "Firm-breaker and firm-mature peaches (Prunus persica L. Batsch cv. ‘Paraguayo’) were conventionally stored for 4 weeks at 2°C and 90–95% relative humidity or subjected to intermittent warming cycles of 1 day at 20°C every 6 days of storage at 2°C. Warming periods induced ripening (reduced flesh firmness, extractable juice and titratable acidity), while during continuous storage abnormal values of these parameters were found. After 2 weeks at 2°C and particularly after the subsequent 3 days at 20°C, woolliness and to a lesser extent, vitrescence and dryness of the cortical tissue were detected. Severe levels of these disorders were found more frequently in firm-breaker than in firm-mature fruits, which mainly developed vitrescence. Three cycles of intermittent warming prevented chilling injuries but increased weight loss and senescence symptoms. Compared with conventional storage, intermittent warming increased the shelf-life of firm-mature and firm-breaker peaches by 1 and 2 weeks, respectively. Some considerations on the commercial application of the intermittent warming technique are included. On a conservé des pêches (Prunus persica L. Batsch cv. ‘Paraguayo’ mûre et encore fermes (cat. 1) ou pendant déjà leur fermeté (cat. 2) pendant 4 semaines, d'une part de façon classique à 2° et 90–95% d'humidité relative, d'autre part, encore à 2°C avec des remontées à 20°C un jour tour les six jours. Ces périodes de réchauffement ont provoqué la maturation (réduction de fermeté de la chair, de la quantité de jus extractible et du niveau d'acidité titratable), alors que, pendant l'entreposage continu, des valeurs anormales ont été trouveé pour ces paramètres. Apres deux semaines à 2°C, et plus particulièrement, après 3 jours à 20°C, on y a détecte un caractère spongieux et, à un moindre degré, une vitrisité et un assèchement du tissu cortical. Trois cycles de réchauffement ont empêché les dégâts, mais au prix de pertes de masse et de symptômes de sénescence supérieurs. Par rapport à l'entreposage classique, un réchauffement intermittent a augmenté la durée de l'entreposage des pêches des cat. 1 et 2, de une et deux semaines, respectivement. Les auteurs évoquent l'application commercisle du réchauffement intermittent." @default.
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• W2034337266 title "Chilling injuries in peaches during conventional and intermittent warming storage" @default.
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• W2034337266 doi "https://doi.org/10.1016/s0140-7007(97)00086-8" @default.
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