Int J Food Biosci 2018
International
Journal of Food and Bioscience
Volume 1: 1
The Impact of Storage Temperature on Fruit Quality and Chilling Injury of ‘Okubao’ Peaches
Sheng Liu1,2*
Lijun Sun1,2
Zhongyang Fan1
Yan Li1,2
Junyan Wang1
Yvfu Zhong1,2
Qi Zhang1,2
Xiaoming Duan1
1
Vegetable Research Center, Beijing Academy of Agriculture and Forestry
Sciences, National Engineering Research Center for Vegetables, Beijing Key
Laboratory of Fruits and Vegetables Storage and Processing, Key Laboratory
of Urban Agriculture (North), Ministry of Agriculture, Key Laboratory of
Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, 100097,
P.R. China
2
Shanghai Ocean University, Shanghai, 201306, P.R.China
Abstract
In the present work, chilling injury (CI) incidence and quality
parameters were analyzed in peaches stored at 0 °C, 2 °C, 5 °C and 8 °C
for 28 days, to evaluate the effects of four different temperatures on the
keeping quality of ‘Okubao’ peach. The extreme susceptibility of ‘Okubao’
peach to CI at 5 °C was confirmed by extensive woolliness and decay.
Peaches stored at 5 °C develop noticeable CI symptom after one to two
weeks, while significantly less woolliness occurred after storage 8 °C,
the temperature at which the highest rate of decay was found. Minimum
loss of weight and firmness, optimum sensory quality were obtained
by the prolonged storage at 0 °C. 0 °C was the most effective treatment
in alleviating chilling injury by controlling membrane permeability,
inhibiting respiration rate and slowing down polyphenol oxidase (PPO)
and peroxidase (POD) activities. Results indicated that fruit held at 0 °C
can be stored for at least four weeks, and possibly five weeks without
much injury.
Keywords: ‘Okubao’ peaches, Chilling injury, Woolliness, Cold
storage, Quality.
Introduction
Peach is a popular fruit worldwide with its great coloration, high
sweetness, desirable flavor and nutritional value [1]. In 2016, the
estimated production of peach and nectarine worldwide totaled over
20 billion tons, and China accounts for about 66% of the world with
a production value of 13.2 million tons [2]. Unfortunately, peach fruit
is generally characterized by high perishability and a relatively short
storage potential owing to rapid ripening and senescence, excessive
softening and decay.
The ideal peach storage temperature is 0 °C to 1.7 °C. Holding peach
at this temperature will minimize deterioration resulting from internal
browning and retard moisture loss and spoilage [3]. Refrigerated
storage is therefore commonly used to maximize their postharvest life,
but due to the extreme perishability and susceptibility to chilling injury
(CI) at prolonged exposure to temperatures below 10 °C, or more severe
under 2.2-7.6 °C, peach easily develops woolliness, reducing consumer
acceptance and limiting the commercial life [4]. The susceptibility
to CI is a primary factor that determines how long the fruit remain
marketable after harvest. The storage potential based on CI and the
type of symptoms depend on cultivar [5], maturity stage [6] and the
storage temperature, ranging from one week at 5 °C to five weeks at 0
Article Information
Article Type: Research
Article Number: IJFB104
Received Date: 03 May, 2018
Accepted Date: 17 May, 2018
Published Date: 23 May, 2018
*Corresponding author: Dr. Sheng Liu, Zhanghua
Village 50, Haidian District, Beijing 100097, P.R. China.
Tel: 86-10-13501005166; Email: liusheng(at)nercv.org
Citation: Liu S, Sun L, Fan Z, Li Y, Wang J, et al. (2018)
The Impact of Storage Temperature on Fruit Quality and
Chilling Injury of ‘Okubao’ Peaches. Int J Food Biosci Vol:
1, Issu: 1 (12-18).
Copyright: © 2018 Liu S, et al. This is an open-access
article distributed under the terms of the Creative Commons
Attribution License, which permits unrestricted use,
distribution, and reproduction in any medium, provided the
original author and source are credited.
www.innovationinfo.org
°C [7]. The market life is dramatically reduced to one to two
weeks due to the development of browning and mealiness
when susceptible peaches were exposed to 5 °C, but the
expression of these symptoms was delayed and less severe
when fruits stored at 0 °C [8]. Thus, peaches should be stored
at 0 °C than at 5 °C, in agreement with previous reports [912]. In some cases, however, some peach cultivars, such
as ‘Elberta’, develop chilling injury at 0 °C and must be
stored at 5 °C [13]. Temperatures near 2 °C are preferred
by shipping cooperatives in Spain [14]. It has been observed
that temperatures above 5 °C result in rapid tissue softening
and quicker ripening [15,16]. Therefore, the objective of
this work was to explore the proper temperature at which
‘Okubao’ fruit can be held with least danger of either internal
breakdown or over-ripening.
Materials and Methods
Fruit harvest, treatment and storage conditions
Peach fruits (Prunus persica L. Batsch cv. ‘Okubao’)
were harvested at commercial maturity from a commercial
orchard in Beijing, China, and immediately transported to
the laboratory where sorted for uniformity of size, color and
lack of defects. Peaches were packed in plastic boxes with
the fruits touching (600×400×235 mm). After forced-air
precooled to 5 °C, fruits were divided into four homogeneous
groups of 120 fruits to be submitted to 0 °C, 2 °C, 5 °C, 8 °C
for 28 days. Analyses were carried out initially and at 7 days’
interval for physicochemical measurements and sensory
evaluation.
Weight loss, chilling injury, sensory quality, and
decay assessments
Cumulative weight losses were expressed as percentage
loss of original weight.
The degree of woolliness was evaluated visually based
on flesh browning area after cutting the fruit in half along
its equatorial axis and calculated as the percentage of
browned fruit on a scale where 0=no browning; 1=less than
1/4 browning; 2=1/4-1/2 browning; 3=1/2-3/4 browning;
4=more than 3/4 browning [17,18]. The woolliness
incidence (WI) was expressed as follows:
N1 ×1 + N 2 × 2 + N 3 × 3 + N 4 × 4
4× N
(1)
where N=total number of fruits examined, and N1, N2,
N3 and N4 were the number of fruits showing the different
degrees of woolliness.
The sensory analysis was performed by a trained panel
of five members. All fruits were evaluated for quality on a
1-9 scale, where excellent, freshly=9; very good=7; good,
limit of marketability=5; fair, limit of usability=3 and
poor, unusable=1, where 6 is considered the minimum for
salability [19].
Percentage of decayed fruit was calculated from the
number of fruit that shown signs of decay over the initial
number of fruit.
Color, firmness, soluble solids content (SSC), and
total titratable acidity (TA)
External color was measure along the equatorial axes
each fruit using CR-400 colorimeter, which provided L*,
a* and b* coordinates. From these values, hue angle was
calculated as h°=arctan (b*/a*) when a*>0 and b*>0. Chroma
was expressed also as C*=(a*2+b*2)1/2.
Fruit firmness was determined with a penetrometer
(TR-FT327, Italy) fitted with a 5-mm diameter plunger.
Measurements were taken at two equatorial positions on
each fruit after the skin was removed and results expressed
as Newton (N).
Soluble solids content (SSC) was determined with a
digital refractometer (Atago Co.Ltd., Tokyo, Japan), and
results expressed as %.
Titratable acidity (TA): 10 grams of fruit pulp was taken
from peaches and brought to a final volume of 100 mL by
adding distilled water. A 20 mL sample was taken from
the mixture and three to four drops of phthalein was used
as indicator. This suspension was titrated with 0.1 mol·L-1
NaOH until a pink color. The results were expressed in terms
of malic acid.
Extraction and measurement of ascorbic acid
concentrations
Ascorbic acid content was determined by molybdenum
blue colorimetric method according to the method of [20].
Physiological parameters
Five fruits were weighed and placed in 2 L jars, sealed for
2 hrs. to obtain gas samples. Gas samples (1ml) of the effluent
air were withdrawn with a syringe from the head space and
injected into a gas chromatograph Agilent Technologies
7820A, to determine the ethylene concentration. The results
were expressed as μl·kg-1·h-1, according to the method of Li
et al. (2012) [21].
Changes in the respiration rate of fruits within the period
beginning with the harvest date till the end of storage life
were determined as mg CO2·kg-1·h-1 using an infrared CO2
analyzer following the procedures previously described by
[22].
Relative electrolyte leakage and malondialdehyde
(MDA) content
Membrane permeability, expressed by the relative
electrolyte leakage rate, was determined using a conductivity
meter (Model DDS-11A, Shanghai Scientific Instruments Co.,
Ltd., Shanghai, China). Determination of membrane integrity
was carried out according to a modified version of the method
used by [23]. 18 slices, which were 10 mm in diameter and
2-mm thick, were obtained from 6 fruits and placed into
tube containing 20 mL of deionized water. These were then
incubated at 25 °C for 60 min. The resulting solution was
then placed in a water bath (100 °C) for 30 min and cooled to
25 °C before the final conductivity (total electrolyte leakage)
was measured. The percentage of electrolyte leakage was
calculated as: (electrolyte leakage after 60 min submersion/
total electrolyte leakage)×100%.
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13
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To analyze MDA content, 1 gm of fresh tissue was
homogenized with 5 mL of 100 g/L trichloroacetic acid and
centrifuged at 12000×g for 20 min at 4°C. MDA content was
determined by the method of [23] and expressed as μmol/g
fresh weight.
Polyphenol oxidase (PPO) and peroxidase (POD)
enzyme activities
1 gm of tissue was taken from 6 different fruits
and homogenized in 5 mL of phosphate buffer. After
centrifugation at 12000×g for 20 min at 4 °C, 2 mL
supernatant was collected as enzyme extract. POD and PPO
activities were assayed following the method of [23].
Statistical analysis
All statistical analyses were performed with the SPSS
19.0. Data were analyzed by one-way analysis of variance
(ANOVA). Means were compared using least significant
difference (LSD) test. Differences at P<0.05 were considered
as significant.
Results
Sensory evaluation, decay, weight loss and chilling
injury (Figure 1)
After 28 days of storage at the respective temperature,
peach stored at 0 °C showed the highest score of sensory
quality (Figure 1a). Even after 28 days at 0 °C, the average
sensory quality of peach scored 6.5. Peaches were considered
as acceptable after 21 days of storage at 2 °C, 5 °C, 8 °C.
With respect to decay incidence, results showed that
decay increased with the progression of storage period
(Figure 1b). No decay was observed in 0 °C up to 7 days of
storage. After 14 days’ storage, only peach fruits at 5, 8 °C
showed the rotting higher than 5% and was widespread after
28 days. At the end of storage, maximum spoilage (24.3%)
was recorded in 8 °C stored fruits followed by fruits held at
5 °C. Similarly, to decay, significant increase in weight loss
took place during the prolonged storage period with greater
increase occurring at 5 °C and 8 °C (Figure 1c). Weight loss
was less than 5.0% at all storage conditions until day 21 of
storage, but it was affected by temperature and was greater
at 8 °C than at 0 °C (P<0.05). By day 28, overall weight losses
were 6.4%, 7.6%, 8.4% and 8.8% at 0 °C, 2 °C, 5 °C and 8 °C,
respectively.
The degrees of woolliness were statistically different
at different temperature and increased substantially as
storage progressed (P<0.05). Peaches hold at 0 °C and 2
°C did not develop woolliness during the 14-day storage,
but those exposed to 5 °C began exhibiting woolliness and
the index increased thereafter. After 28 days of storage, all
fruits developed wooly symptom, but the incidence was
significantly reduced and delayed when fruits were stored
0oC
2oC
5oC
8oC
9
8
7
6
5
0oC
2oC
5oC
8oC
25
20
Decay (%)
Sensory evaluation
Significantly (P<0.05), peach held at 2 °Chad higher sensory
quality than 5 °C and 8 °C. It is not recommended that
temperature of 5 °C be used for the long storage of peaches
based on increased risk of chilling injury development
accompanied by a severe loss in sensory quality.
4
3
15
10
5
0
0
7
14
21
Storage days
28
7
14
21
Storage days
(a)
6
(b)
0oC
2oC
5oC
8oC
30
0oC
2oC
5oC
8oC
Woolliness incidence(%)
Weight loss (%)
9
3
0
28
25
20
15
10
5
0
7
Storage days
(c)
14
21
Storage days
28
(d)
Figure 1: Sensory evaluation (a), decay (b), weight loss (c) and chilling injury (d) during 28 days of storage of ‘Okubao’ peach at four different temperatures.
Int J Food Biosci 2018
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at 0 °C. The peaches stored at 2 °C developed woolliness
almost as fast as those at 5 °C. Although temperature of 8
°C provided successful control of cold storage disorders, the
resulting over-ripening, senescence, and excessive softening
were equally damaging. In summary, peaches should be
stored for less than 14 days at 5 °C compared to 21 days at 0
°C to avoid development of woolliness.
Color (Figure 2)
With respect to color, lightness (L* value), redness (h°
value) and intensity of color (C* value) of 0, 2 °C stored
fruit were greater than that of 5 °C, 8 °C stored fruit during
storage (Figure 2). L* and h° values decreased more rapidly
at 5 °C or 8 °C than at 0 °C as the fruit turned darker red,
which is undesirable to consumers. After 28 days of storage,
fruit stored at 5 °C showed the typical browning associated
with internal breakdown. This alteration was reflected by
hue angles lower than those from fruit stored under 0 °C.
Firmness, SSC, TA and ascorbic acid concentration
The firmness loss rate was significantly different among
temperatures (Tabel 1). Fruit harvested at 39.08 ± 1.53N
became significantly soft after 28 days’ storage at 8 °C,
decreasing by 83.5%. With woolliness of peaches at 5 °C,
the firmness decreased rapidly after 14 days. However, the
decrease was slowed by 0 °C, 2 °C, and peach decreased by
2.7% and 44%, respectively, after 21 days of storage.
Variations in content of SSC in the peach during storage
showed an initial increase before a gradual decrease,
whereas TA decreased continuously. The SSC in the peach
stored at 0 °C, 2 °C, 5 °C, 8 °C was measured at 10.07%, 9.03%,
8.60% and 8.73% respectively, after 28 days’ storage. The
TA value of peach fruit decreased rapidly at 5 °C, and to a
greater extent at 8 °C. After 28 days of storage, the maximum
acid (0.147%) was observed in 0 °C stored fruits, followed
by 5 °C, 2 °C, 8 °C.
Ascorbic acid levels diminished rapidly over the 28 days’
storage period, at which less than 40% of the initial level
was detected (Table 1). For all storage temperatures, loss
of ascorbic acid concentration for peach exposed to 0 °C
was reduced during the experiment, but there was a sharp
decrease in those stored under 2 °C, 5 °C, 8 °C, especially at
8 °C. After 28 days, the total ascorbic acid content in peach
held at 0 °C, 2 °C, 5 °C, 8 °C was 0.211, 0.132, 0.188, 0.157
mg/g, respectively. This level was clearly lower in peach
with some degree of woolliness.
Ethylene production and respiration rate (Figure 3)
Ethylene production, which was about 0.011 μL·kg-1·h-1
at the beginning of the experiment, increased immediately
during the experimental period (Figure 3a). In peach
fruit stored at 8 °C, the ethylene concentration increased
rapidly during the first 7d to a peak value of 0.198 μ L·kg1 -1
·h , thereafter dramatically declined and then increased
to the second peak on the 21st day. The maximum ethylene
production was more than 2-fold higher and occurred
earlier than 0 °C. During 28 days of storage at 5 °C, ethylene
production of peaches was significantly higher than that of
the 0 °C, 2 °C (P<0.05). The maximum production rates of
fruits stored 0 °C, 2 °C, 5 °C occurred on day 21. Treating
(a)
(b)
(c)
Figure 2: Lightness (L*), hue angle (h°) and chroma (C*) values during 28 days of storage of ‘Okubao’ peach at four different temperatures.
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Table 1: Different Changes in firmness, SSC, TA and ascorbic acid concentration of ‘Okubao’ peach during 28 days of storage at four temperatures.
Quality parameters
Temperature
Firmness (N)
0 °C
0d
14d
21d
28d
40.36±1.96
38.03±3.50
33.20±3.08
28.17±3.30
21.87±4.04
17.00±5.93
5 °C
17.22±3.77
14.63±3.54
10.43±4.01
8 °C
14.28±1.92
13.52±4.32
6.43±0.64
0 °C
10.60±0.15
10.23±0.27
10.07±0.28
10.30±0.18
9.23±0.03
9.03±0.17
5 °C
10.13±0.03
8.97±0.15
8.60±0.26
8 °C
9.47±0.27
9.00±0.12
8.73±0.47
0 °C
0.259±0.012
0.177±0.012
0.147±0.008
0.252±0.011
0.145±0.002
0.135±0.005
5 °C
0.178±0.005
0.146±0.013
0.138±0.005
8 °C
0.145±0.011
0.141±0.009
0.121±0.009
0 °C
0.451±0.003
0.347±0.003
0.211±0.016
0.434±0.005
0.299±0.004
0.132±0.021
5 °C
0.402±0.005
0.269±0.001
0.188±0.003
8 °C
0.404±0.002
0.278±0.002
0.157±0.006
2 °C
39.08 ± 1.53
Total soluble solids (%)
2 °C
9.40 ± 0.30
Titratable acidity (%)
2 °C
0.312 ± 0.005
Ascorbic acid content (mg/g)
2 °C
0.563 ± 0.003
Figure 3: Ethylene production (a) and respiration rate (b) during 28 days of storage of ‘Okubao’ peach at four different temperatures.
peach fruit with low temperatures significantly delayed
the peak of ethylene production, moreover, it did affect the
accumulative rate of production.
The respiration rate was about 30.1 mg CO2 kg-1·h-1 at
harvest and it sharply increased, peaked on day 7, to value
of around 95.6 mg CO2 kg-1·h-1 and then gradually decreased
of the 5 °C stored fruit. The climacteric respiratory peak of
fruits stored at 0 °C, 2 °C, 8 °C was observed on the 14th day,
peaked at 38.3, 82.6, 97.2 mg CO2 kg-1·h-1, and decreased
rapidly afterward. Within the entire cold storage period, the
respiration rate of the fruits held at 0 °C was considerably
lower, indicating that the 0 °C was the most effective on
respiration suppression, and effectively delayed the onset of
the climacteric peak.
Relative electrolyte leakage and MDA content
As shown in Figure 4, relative electrolyte leakage and
MDA content increased gradually with storage time. Marked
increase was found when the fruits were kept at 5 °C for
14 days. Significantly (P<0.05) lower level of both values
were observed at 0 °C followed by 2 °C. Relative electrolyte
leakage and MDA content in 0 °C stored fruit were 53.7% and
46.8% lower, respectively, than those at 5 °C on the 28th day.
Therefore, the 0 °C can limit the rise in electrolyte leakage
and MDA content effectively, suggesting better membrane
integrity. The damage to the cell membrane maybe initiate
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Figure 4: Relative electrolyte leakage (a) and MDA content (b) during 28 days of storage of ‘Okubao’ peach at four different temperatures.
Figure 5: PPO (a) and POD (b) activities during 28 days of storage of ‘Okubao’ peach at four different temperatures.
ethylene production, increased respiration, and disruption
of cellular and subcellular structures.
PPO and POD activities
As shown in Figure 5, PPO and POD activities increased
gradually during storage. 0 °C significantly (P<0.05) inhibited
the activities of both enzymes during the whole storage. The
activities of PPO and POD in 0 °C stored fruit were 66.3%
and 20.4% lower than those held at 5 °C on the 28th day,
respectively. At the end of the storage period, fruits stored
at 5 °C underwent vastly increased PPO activity followed
by the 8 °C and 2 °C; 0 °C slightly incremented. Since both
PPO and POD are associated with woolliness development
in peaches, it is possible that 0 °C might have inhibited and
delayed woolliness of flesh tissue through the inhibition of
PPO and POD activities.
Conclusion
In this work, when peaches were kept at 0 °C, few
chilling injury symptoms appeared and the sensory score
significantly exceeded 6. 0 °C swiftly reduced PPO and POD
activities and delayed the increase in electrolyte leakage and
MDA content, stabilizing cellular integrity. However, serious
tissue browning was observed after 21 days of storage at
5 °C, as the CI index of peaches stored at 5 °C increased to
28.8% and they rotted rapidly. By 28 days only fruit at 0 °C
improved fruit quality and extended the storage potential
through lessening postharvest deterioration and oversoft. Thus it is recommended 0 °C to maintain acceptable
visual appearance of peach. Even though the ideal storage
temperature for visual appearance of peach fruit is 0
°C, acceptable quality of peaches may be maintained at
moderate temperatures such as 2 °C, 5 °C, 8 °C for a short
term storage period of 21 days.
Acknowledgements
This research received financial support from the National
Key Technology R&D Program of China (2015BAD19B02)
and Science and Technology Innovation special construction
funded Program of Beijing Academy of Agriculture and
Forestry Science (KJCX20170206).
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Citation: Liu S, Sun L, Fan Z, Li Y, Wang J, et al. (2018) The Impact of Storage Temperature on Fruit Quality and Chilling Injury of ‘Okubao’ Peaches. Int J Food
Biosci Vol: 1, Issu: 1 (12-18).
Int J Food Biosci 2018
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