Efficacy and inefficacy of refrigerated storages on some physical, physiochemical and electrochemical properties for organically-grown `Royal Glory' and `Redhaven' peaches

Abstract

The study focused on organically-grown `Royal Glory' and `Redhaven' peaches, with the aim to evaluate some physical, physiochemical and electrochemical quality indices during and after refrigerated storages at 0, 5 and 12 degrees C for up to 12 days and subsequently 1 day at 25 degrees C. Peaches lost their fresh weight and firmness during the storages regardless of the storage temperatures and cultivars; however, the loss in firmness for peaches at 12 degrees C was extensive, which delimited to durations of the storage. Marked changes in peel and flesh color, soluble solids content, titratable acidity, and vitamin C content were also registered over the storage time. Both cultivars developed chilling injury symptoms as internal flesh browning at 0 degrees C rather than at 5 degrees C which supported by a decrease in chromatic L{*} and b{*} values. For the first time, electrochemical parameters such as redox potential and P-value for a peach fruit using Bioelectric Vincent method have been reported and evaluated. However, no significant relationship was found between electrochemical and other physiochemical quality parameters assessed.