Browsing by Author "Balbontín, S."

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    Effect of Modified Atmosphere Packaging and Maturity on Susceptibility to Mealiness and Flesh Browning of Peach Cultivars
    (2002) Zoffoli Guerra, Juan Pablo; Balbontín, S.; Rodríguez, J.
    The susceptibility of mealiness and flesh browning physiological disorders was evaluated after 3, 5 and 6 weeks on ripe `Sweet September,' `September Sun,' `Ryan Sun' and `Rosario Red' peach (Prunus persica (L.) Batsch) cultivars harvested at three maturities and stored under modified atmosphere packaging ((MAP) experimental bag P2UC 965 (Chile)). High incidence (>40%) of mealiness was detected in all the cultivars even at 3 weeks of storage at 0 degreesC. `Sweet September,' `September Sun' and `Rosario Red' were most susceptible to mealiness in more mature fruit. MAP reduced the incidence of meatiness after 3 weeks of storage to acceptable commercial level (<20%) only in `Sweet September' cultivar for the three maturities evaluated. Total control of flesh browning was obtained with MAP in all the maturity levels evaluated, but was not controlled on `Rosario Red' cultivar. High concentration of carbon dioxide was attained with MAP. This information suggests that MAP gives only partial control to physiological disorders of peaches, with mealiness symptoms being the most difficult to control.
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    Effectiveness of 1-Mcp on Postharvest Deterioration of Nectarines and Peaches Stored At Different Temperatures
    (2002) Zoffoli, Juan Pablo; Balbontín, S.; Retamales, J.; Defilippi, B.
    Flesh browning, mealiness and softening are the main causes of postharvest deterioration of peaches and nectarines. The gas application of three concentrations of 1- Methylcyclopropene (1-MCP) (0.5; 1.0; 1.5 g/m(3)) was evaluated on one peach (`September Sun'), and two nectarine (`Arctic Snow' and `Flamekist') cultivars stored for 17, 23 and 34 days at 0, 5 and 10 degreesC. The gas was applied at 20 degreesC for a period of 48 hours and the different concentrations were compared with a delay cooling process done under the same conditions and with control fruit where the fruit were cooled rapidly. High incidence of flesh browning and mealiness was obtained with all the cultivars after 23 days of storage at 0 and 5 degreesC, otherwise total reduction was attained at 10 degreesC but with a high rate of fruit softening. 1-MCP did not reduce fruit softening at 10 degreesC. Delay cooling reduced the incidence of mealiness in all the cultivars after 17 days of storage at all the temperatures evaluated, but high rate of softening was obtained. Although 1-MCP maintained fruit firmness, the combination with the delay cooling procedure reduced the effectiveness of the later to avoid meatiness. The best result of delay cooling and 1-MCP treatments was obtained with `Arctic Snow' cultivar with the lowest concentration of 1-MCP evaluated.