Journal of the Science of Food and Agriculture
- Fecha: 01 January 2017
- ISSN: 10970010 00225142
- Source Type: Journal
- DOI: 10.1002/jsfa.8615
- Document Type: Article in Press
- Publisher: John Wiley and Sons Ltd Southern Gate Chichester, West Sussex PO19 8SQ email@example.com
© 2017 Society of Chemical Industry. BACKGROUND: Extra-early nectarine cultivars such as 'VioWhite 5' could present a lack of organoleptic and nutritional quality. Heat treatments (HT) can be applied to improve their primary characteristics. In this experiment, control (non-treated), HT1 (3h; 45°C) and HT2 (2h; 50°C) were studied. Fruit were stored (10days; 0±0.5°C; 90-95% RH) followed by a simulated retail sale period (3days; 15°C; 70-75% RH). RESULTS: HT fruit showed higher weight loss (2.76±0.06% and 3.32±0.01% for HT1 and HT2, respectively; vs. 2.23±0.14% for control) and lower firmness than control samples (28.88% and 21.67% less for HT1 and HT2, respectively). HT treatments induced an increase in soluble solids content and a decrease in total acidity, which led to a better sensory quality. These changes were positively received by consumers. Total antioxidant capacity was enhanced by HT due to an increase in phenolic compound content. A higher enzymatic activity was found in pectin methylesterase and polygaracturonase in HT nectarines when compared to control. CONCLUSION: The application of HT on extra-early nectarine cv. demonstrated a strong potential to improve consumption quality in the industry.