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2014 ASHS Annual Conference

17935:
Peach Fruit Ripening and Quality Changes as Affected by High Carbon Dioxide Treatment before Cold Storage

Tuesday, July 29, 2014
Ballroom A/B/C (Rosen Plaza Hotel)
Han Jun Lee, Seoul National University, Seoul, South Korea
Seung Hyun Han, Seoul National University, Seoul, South Korea
Sooyeon Lim, Seoul National University, Seoul, South Korea
Eun Jin Lee, Seoul National University, Seoul, South Korea
A chilling-sensitive peach (Prunus persica cv. ‘Mibaekdo’) was pre-treated with 30% CO2 , stored at 7oC for 4 weeks, and followed by 3 days of subsequent ripening at room temperature. Significant reductions in both chilling injuries and softening were observed during the cold storage and also the subsequent ripening period. The high CO2 pre-treatment inhibited the decreases of antioxidant activity and the total phenolics. The beneficial effects of high CO2 were clearly apparent after 3 days at room temperature after cold storage, and the CO2 treatment had a strong effect on the high phytochemical content in peaches. Our results indicated that high levels of antioxidant activity, total phenolics, and ascorbic acid in the CO2 treated peach might be directly responsible for reducing chilling injury in peaches under high CO2, which efficiently protects cells from free radicals induced by chilling stress.

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