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Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches

2018Journal article Open access
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dc.contributor.authorRodrigues, Cristina
dc.contributor.authorGaspar, Pedro Dinis
dc.contributor.authorSimões, Maria P.
dc.contributor.authorSilva, Pedro Dinho da
dc.contributor.authorAndrade, Luís P.
dc.date.accessioned2019-11-06T15:49:27Z
dc.date.available2019-11-06T15:49:27Z
dc.date.issued2018
dc.description.abstractThe peach is a stone fruit with a very juicy yellow flesh, smooth skin and a taste that satisfies the most demanding palate. The quality of this fruit is usually determined by texture, appearance, scent, flavor, nutritional value and food safety. At the marketing level, there is a concern for valuing visual properties, resistance, manipulation and fruit preservability, allowing a longer lifetime and less food waste. Being the peach a very sensitive fruit, which deteriorates and ripens very quickly at environment temperature, it requires conservation in cold. This is the usual method for delaying the product deterioration, both in perception of the consumer as in nutritional value, allowing to extend its shelf life. However, this process causes the chilling injury. This damage is a physiological disturbance, induced by low temperatures, which affects the quality of the fruit, reduces its storage and shelf life and impairs the organoleptic characteristics of the peach. This paper provides a review of the studies assessing the chilling injury and evaluates its consequences on peachs, providing the ideal conservation parameters of air temperature and humidity, in order to improve or enhance organoleptic characteristics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/7535
dc.language.isoengpt_PT
dc.publisher+AGRO 2018 - International Congress on Organizational Management, Energy Efficiency and Occupational Health and Safety in Agrifood Industrypt_PT
dc.subjectPeachpt_PT
dc.subjectOrganoleptic characteristicspt_PT
dc.subjectChilling injurypt_PT
dc.subjectEnvironmental conditionspt_PT
dc.titleReview on the controlled and modified environmental conditions towards the reduction of the chilling injury of peachespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.title+AGRO 2018pt_PT
person.familyNameGaspar
person.familyNameSimões
person.familyNameSilva
person.givenNamePedro Dinis
person.givenNameMaria Paula Albuquerque Figueiredo
person.givenNamePedro
person.identifier.ciencia-id6111-9F05-2916
person.identifier.ciencia-id5215-A196-0362
person.identifier.ciencia-id3C14-B985-13A1
person.identifier.orcid0000-0003-1691-1709
person.identifier.orcid0000-0002-6599-0688
person.identifier.orcid0000-0003-2204-3397
person.identifier.ridN-3016-2013
person.identifier.ridA-6638-2016
person.identifier.scopus-author-id57419570900
person.identifier.scopus-author-id7203088999
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb69e2ba0-43af-4cf7-873e-090fd9fc6c94
relation.isAuthorOfPublication1cb228a0-0505-4802-9e28-abc0a562ee86
relation.isAuthorOfPublication483bd890-f402-4ce4-b740-b37febcba37f
relation.isAuthorOfPublication.latestForDiscovery483bd890-f402-4ce4-b740-b37febcba37f

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