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Review on techniques and treatments toward the mitigation of the chilling injury of peaches

2020-01Journal article Restricted access
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dc.contributor.authorRodrigues, Cristina
dc.contributor.authorGaspar, Pedro Dinis
dc.contributor.authorSimões, Maria
dc.contributor.authorSilva, Pedro D.
dc.date.accessioned2020-07-13T13:52:44Z
dc.date.available2020-07-13T13:52:44Z
dc.date.issued2020-01
dc.description.abstractThe peach is a stone fruit with a very juicy 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, and nutritional value. Peaches are very sensitive fruits, which deteriorate and ripen very quickly at environment temperature. Cold conservation is the usual method for delaying the product deterioration, but this process may cause chilling injury (CI). This damage is a physiological low temperaturedriven disturbance, which affects the fruit quality, reducing its storage and shelf life and impairing its organoleptic characteristics. The characteristics of the main techniques and treatments to mitigate the CI such as: temperature-dependent, controlled and/or modified atmosphere, intermittent warming (IW), ethylene inhibitors, Glycine Betaine (GB), Methyl Jasmonate (MeJA) treatments, exposure to ultraviolet radiation (UV) and genetic determination are reviewed. Its consequences are evaluated and the ideal conservation air temperature and humidity are set to enhance organoleptic characteristics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues C, Gaspar PD, Simões MP, Silva PD, Andrade LP. Review on techniques and treatments toward the mitigation of the chilling injury of peaches. J Food Process Preserv. 2020;00:e14358.pt_PT
dc.identifier.doi10.1111/jfpp.14358pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/10368
dc.language.isoengpt_PT
dc.subjectPeach - Techniques and treatmentspt_PT
dc.titleReview on techniques and treatments toward the mitigation of the chilling injury of peachespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
person.familyNameRodrigues
person.familyNameGaspar
person.familyNameSimões
person.familyNameSilva
person.givenNameCristina
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.orcid0000-0002-0270-5157
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.embargofctCopyright cedido à editora no momento da publicaçãopt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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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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