The goal of this research was to evaluate the efficiency of heat treated nectarine fruit (Prunus persica var. nectarina ‘Diamond Ray’) on maintaining the quality parameters after 4 week storage in NA (normal atmosphere) at 0°C and 5 days at 20°C (shelf life). Fruits were harvested closer to “ready-to-eat” maturity from a commercial orchard near Zadar (Croatia). The investigated postharvest treatments were hot air (hot air treatment till fruit reaches 45°C near stone – HAT 45/24) and immersion in hot water at a temperature of 48 °C for 6 minutes (HWD 48) and 52°C for 2 minutes (HWD 52). Fruit quality parameters (firmness, soluble solids, total acidity, pH) were also investigated. HAT 45/24 reduced weight loss and maintained firmness more than control or hot water treatments. Overall, heat treatments had a pronounced effect on decreasing decay, reducing chilling injury and maintaining quality of climacteric nectarine fruit. These treatments may extend the storage life by preventing both pathological and physiological disorders.

nectarine; storage; heat treatment; quality; decay; chilling injury

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia