Prolonged Storage at Commercially Recommended Temperatures Promotes Chilling Injury in Fresh Georgia Peaches.
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| Title: | Prolonged Storage at Commercially Recommended Temperatures Promotes Chilling Injury in Fresh Georgia Peaches. |
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| Authors: | Giannopoulos, Orestis1 (AUTHOR), Zuluaga-Acosta, Jakeline1 (AUTHOR), Deltsidis, Angelos1 (AUTHOR) adeltsidis@uga.edu, Jha, Poulami1 (AUTHOR) pojha@wiley.com |
| Source: | Journal of Food Processing & Preservation. 5/26/2026, Vol. 2026, p1-12. 12p. |
| Subjects: | Cold storage, Fruit storage, Cultivars, Fruit quality, Fruit ripening, Fruit physiology, Temperature effect |
| Abstract: | Peach (Prunus persica L.) is a climacteric fruit highly susceptible to chilling injury (CI) during cold storage, a physiological disorder that significantly reduces commercial quality and shelf life. This study evaluated the postharvest quality of fresh‐market peaches stored at different temperatures, with a focus on CI development and the critical storage temperature range known as the storage "killing zone." Three commercial cultivars, 'Blazeprince', 'Rich Pride', and 'O′Henry' were stored for up to 28 days (d) at 1.1°C, 5.5°C, or 10°C with 90% relative humidity. Fruit quality was assessed based on visual appearance, respiration rate, weight loss, firmness, decay incidence, CI incidence, flesh color, and total soluble solids (TSS) concentration. Flesh firmness declined in all three cultivars over time, with the most significant losses occurring at 10°C. Weight loss and decay incidence were also higher at 10°C, particularly after 21 days. CI symptoms were most severe in peaches stored at 5.5°C, confirming the elevated risk associated with the "killing zone" temperature range. Importantly, our results showed that 1.1°C, which is usually considered a safe storage temperature, did not prevent CI, with all three cultivars developing CI symptoms after a prolonged storage period. TSS levels increased slightly as fruit ripening progressed, whereas color changes varied by cultivar and were more pronounced under warmer storage conditions. Overall, these results showed that CI can develop during extended storage even under temperatures commonly regarded as safe for peach preservation. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 194047035 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Prolonged Storage at Commercially Recommended Temperatures Promotes Chilling Injury in Fresh Georgia Peaches. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Giannopoulos%2C+Orestis%22">Giannopoulos, Orestis</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zuluaga-Acosta%2C+Jakeline%22">Zuluaga-Acosta, Jakeline</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Deltsidis%2C+Angelos%22">Deltsidis, Angelos</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> adeltsidis@uga.edu</i><br /><searchLink fieldCode="AR" term="%22Jha%2C+Poulami%22">Jha, Poulami</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> pojha@wiley.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 5/26/2026, Vol. 2026, p1-12. 12p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Cold+storage%22">Cold storage</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+storage%22">Fruit storage</searchLink><br /><searchLink fieldCode="DE" term="%22Cultivars%22">Cultivars</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+quality%22">Fruit quality</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+ripening%22">Fruit ripening</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+physiology%22">Fruit physiology</searchLink><br /><searchLink fieldCode="DE" term="%22Temperature+effect%22">Temperature effect</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Peach (Prunus persica L.) is a climacteric fruit highly susceptible to chilling injury (CI) during cold storage, a physiological disorder that significantly reduces commercial quality and shelf life. This study evaluated the postharvest quality of fresh‐market peaches stored at different temperatures, with a focus on CI development and the critical storage temperature range known as the storage "killing zone." Three commercial cultivars, 'Blazeprince', 'Rich Pride', and 'O′Henry' were stored for up to 28 days (d) at 1.1°C, 5.5°C, or 10°C with 90% relative humidity. Fruit quality was assessed based on visual appearance, respiration rate, weight loss, firmness, decay incidence, CI incidence, flesh color, and total soluble solids (TSS) concentration. Flesh firmness declined in all three cultivars over time, with the most significant losses occurring at 10°C. Weight loss and decay incidence were also higher at 10°C, particularly after 21 days. CI symptoms were most severe in peaches stored at 5.5°C, confirming the elevated risk associated with the "killing zone" temperature range. Importantly, our results showed that 1.1°C, which is usually considered a safe storage temperature, did not prevent CI, with all three cultivars developing CI symptoms after a prolonged storage period. TSS levels increased slightly as fruit ripening progressed, whereas color changes varied by cultivar and were more pronounced under warmer storage conditions. Overall, these results showed that CI can develop during extended storage even under temperatures commonly regarded as safe for peach preservation. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfpp/2516111 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 12 StartPage: 1 Subjects: – SubjectFull: Cold storage Type: general – SubjectFull: Fruit storage Type: general – SubjectFull: Cultivars Type: general – SubjectFull: Fruit quality Type: general – SubjectFull: Fruit ripening Type: general – SubjectFull: Fruit physiology Type: general – SubjectFull: Temperature effect Type: general Titles: – TitleFull: Prolonged Storage at Commercially Recommended Temperatures Promotes Chilling Injury in Fresh Georgia Peaches. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Giannopoulos, Orestis – PersonEntity: Name: NameFull: Zuluaga-Acosta, Jakeline – PersonEntity: Name: NameFull: Deltsidis, Angelos – PersonEntity: Name: NameFull: Jha, Poulami IsPartOfRelationships: – BibEntity: Dates: – D: 26 M: 05 Text: 5/26/2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 2026 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
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