Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines.

ABSTRACT: Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurrence of chilling injury. Although several studies have been performed to improve the shelf-life of fresh-cut stone fruit, the achievement of high-quality fresh-cut peaches and nectarines still constitutes a challenge. The present study aimed to gain insights into the evolution of the postharvest quality of fresh-cut nectarines (Prunus persica L. Batsch) Big Bang, cold-stored at two different storage temperatures (4 and 8 °C) for up to 10 days. Several aspects influencing the quality traits (sensory and postharvest quality parameters; the profile of phenolic and volatile organic compounds (VOCs)) were explo

SUBMITTER: Palumbo M 

PROVIDER: S-EPMC11011915 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature