Effects of Hydrocooling and 1-MCP Treatment on the Quality Changes of Peach Fruit during Storage

초록

We investigated quality changes during storage in white peach (Prunus persica (L.) Batsch; cv. ‘Mibaekdo’) and yellow peach (cv. ‘Janghowon Hwangdo’) to estimate single and combined effectsof hydrocooling and 1-methylcyclopropene (1-MCP) treatment to extend shelf life. Fruit at theoptimum maturity with green background 60 ± 10% were harvested and subjected to hydrocoolingby immersing fruit into a water tank generating micro-bubbles for 40 min at 0℃ and/or a 3 μl·L-1 of1-MCP treatment for 12 hrs, followed by storage at 10℃. In both cultivars, ethylene production waslowest from fruits treated with 1-MCP and hydrocooling (combined treatment) compared to theindividual treatments as well as control fruit throughout storage. The firmness of the control fruitdecreased rapidly from about 35 N at harvest to about 8 N on the 8th day of storage, but fruit in thecombined treatment remained much firmer for at least 4 days after treatment. Total soluble solidscontent was also significantly higher at least 4 days after treatment in ‘Mibaekdo’ fruit applied withthe combined treatment, whereas ‘Janghowon Hwangdo’ fruit did not display an obvious positiveeffect by the combined treatment. The titratable acidity of the ‘Mibaekdo’ fruit was also lower in thecombined treatment, whereas ‘Janghowon Hwangdo’ showed similar levels among treatments. Removalof trichomes from peach fruit by micro-bubbled hydrocooling can also enhance the marketability ofthe fruit by eliminating allergy-like responses from customers to the fruit. The results obtained inthe present study suggest that hydrocooling followed by 1-MCP application to peach fruit maintainsfirmer flesh and extends the shelf-life by at least 4 days, therein improving marketability.

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