Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of Cultivar
This work aimed to investigate the storability potential of Orange Red and Orange Rubis apricots harvested at commercial maturity stage during cold storage (CS) at 1 or 5 °C for up to 28 days, followed by shelf life (SL) at 20 °C for 2 days. The variables evaluated included total soluble solids, tit...
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| Format: | Article |
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MDPI AG
2023-08-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/15/2875 |
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| author | Mina Kafkaletou Anna Velliou Miltiadis V. Christopoulos Georgia Ouzounidou Eleni Tsantili |
| author_facet | Mina Kafkaletou Anna Velliou Miltiadis V. Christopoulos Georgia Ouzounidou Eleni Tsantili |
| author_sort | Mina Kafkaletou |
| collection | DOAJ |
| description | This work aimed to investigate the storability potential of Orange Red and Orange Rubis apricots harvested at commercial maturity stage during cold storage (CS) at 1 or 5 °C for up to 28 days, followed by shelf life (SL) at 20 °C for 2 days. The variables evaluated included total soluble solids, titratable acidity, pH only at harvest, weight loss (WL), ethylene production rates, peel color, firmness, chilling injury incidence (CI), concentrations of total phenolics, flavonoids, carotenoids, total antioxidant capacity, b-carotene, b-cryptoxantine, and lutein. The main results showed that storage at 5 °C resulted in higher WL and CI symptoms than at 1 °C during both CS and SL, increased ethylene production during CS, whereas there was limited or no effect of CS temperatures on changes in firmness, color, and all antioxidants during CS. Firmness decreased abruptly soon after harvest in Orange Rubis, but progressively in the remaining samples of both cultivars during CS and SL. SL advanced fruit deterioration according to WL, CI, and softening. During SL, ethylene production increased in all samples. Orange Red exhibited higher ethylene rates during SL and antioxidant concentrations throughout CS and SL, by comparison. Conclusively, storage temperature at 1 °C retained WL, CI, and ethylene production, and both cultivars were marketable up to 21 days CS without SL or up to 14 days CS followed by SL, although Orange Rubis exhibited CI after 14 days, while Orange Red exhibited CI after 21 days of CS. |
| first_indexed | 2024-03-11T00:18:38Z |
| format | Article |
| id | doaj.art-9e2c3308e3a24776b4dc0a073d253e6f |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T00:18:38Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-9e2c3308e3a24776b4dc0a073d253e6f2023-11-18T23:27:04ZengMDPI AGPlants2223-77472023-08-011215287510.3390/plants12152875Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of CultivarMina Kafkaletou0Anna Velliou1Miltiadis V. Christopoulos2Georgia Ouzounidou3Eleni Tsantili4Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, GreeceLaboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization—DEMETER, S. Venizelou 1 Str., Lycovrissi, 14123 Athens, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization—DEMETER, S. Venizelou 1 Str., Lycovrissi, 14123 Athens, GreeceLaboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, GreeceThis work aimed to investigate the storability potential of Orange Red and Orange Rubis apricots harvested at commercial maturity stage during cold storage (CS) at 1 or 5 °C for up to 28 days, followed by shelf life (SL) at 20 °C for 2 days. The variables evaluated included total soluble solids, titratable acidity, pH only at harvest, weight loss (WL), ethylene production rates, peel color, firmness, chilling injury incidence (CI), concentrations of total phenolics, flavonoids, carotenoids, total antioxidant capacity, b-carotene, b-cryptoxantine, and lutein. The main results showed that storage at 5 °C resulted in higher WL and CI symptoms than at 1 °C during both CS and SL, increased ethylene production during CS, whereas there was limited or no effect of CS temperatures on changes in firmness, color, and all antioxidants during CS. Firmness decreased abruptly soon after harvest in Orange Rubis, but progressively in the remaining samples of both cultivars during CS and SL. SL advanced fruit deterioration according to WL, CI, and softening. During SL, ethylene production increased in all samples. Orange Red exhibited higher ethylene rates during SL and antioxidant concentrations throughout CS and SL, by comparison. Conclusively, storage temperature at 1 °C retained WL, CI, and ethylene production, and both cultivars were marketable up to 21 days CS without SL or up to 14 days CS followed by SL, although Orange Rubis exhibited CI after 14 days, while Orange Red exhibited CI after 21 days of CS.https://www.mdpi.com/2223-7747/12/15/2875<i>Prunus armeniaca</i> L.cold storageshelf lifequalitychilling injuriescarotenoids |
| spellingShingle | Mina Kafkaletou Anna Velliou Miltiadis V. Christopoulos Georgia Ouzounidou Eleni Tsantili Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of Cultivar Plants <i>Prunus armeniaca</i> L. cold storage shelf life quality chilling injuries carotenoids |
| title | Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of Cultivar |
| title_full | Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of Cultivar |
| title_fullStr | Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of Cultivar |
| title_full_unstemmed | Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of Cultivar |
| title_short | Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots—Implication of Cultivar |
| title_sort | impact of cold storage temperature and shelf life on ripening physiology quality attributes and nutritional value in apricots implication of cultivar |
| topic | <i>Prunus armeniaca</i> L. cold storage shelf life quality chilling injuries carotenoids |
| url | https://www.mdpi.com/2223-7747/12/15/2875 |
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