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'... more
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.
Prevalence, outcomes and factors associated with adult in hospital cardiac arrests in a low-income country tertiary hospital: a prospective observational study
Pre-symptomatic transcriptome changes during cold storage of chilling sensitive and resistant analysis also indicates that vesicle trafficking, membrane dynamics and cytoskeleton organization could have a role in Puig et al. BMC Genomics... more
Pre-symptomatic transcriptome changes during cold storage of chilling sensitive and resistant analysis also indicates that vesicle trafficking, membrane dynamics and cytoskeleton organization could have a role in Puig et al. BMC Genomics (2015) 16:245
