SOME ASPECTS ON MAINTAINING THE QUALITY OF PEACHES AFTER HARVESTING
Journal Title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING - Year 2017, Vol 0, Issue 1
Abstract
The aim of this paper is to establish the influence of variety and storage conditions on the storage capacity of peaches. The paper presents the results obtained in 2016 with two Romanian peach cultivars, Collins and Jerseyland, preserved at Horting Institute of Bucharest under different technological conditions: ambient temperature (20-22ºC); temperature 10-12 ° C (refrigeration conditions), with or without modified atmosphere and temperature 3-5 ° C (in cold). The initial level and evolution during storage of fruit firmness and the main biochemical components of peaches were determined: soluble dry matter, soluble carbohydrates, titratable acidity and vitamin C. At the end of each storage period, total losses due to mass losses and damaged fruit were determined.
Authors and Affiliations
Daniela Veringa, M. Stanca, Marian Vintila
Keywords
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