SciELO - Scientific Electronic Library Online

vol.35 issue3The yield and physiological quality of oat seeds subjected to cover with zincThe management of cover plant residues for cotton cropped in a no-tillage system author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Acta Scientiarum. Agronomy

On-line version ISSN 1807-8621


NEVES, Leandro Camargo; CAMPOS, Andre José de; PRILL, Marcos André de Souza  and  ROBERTO, Sérgio Ruffo. Woolliness and leatheriness in late peach cultivars submitted to both delayed storage and to cold storage. Acta Sci., Agron. [online]. 2013, vol.35, n.3, pp.363-369. ISSN 1807-8621.

The study was performed to identify the effect of delayed storage on the control of woolliness and leatheriness during cold storage of the late peach cultivars grown in Brazil. The fruits were harvested at the mature-green stage. All of the cultivars were exposed to temperatures of 20 ± 0.5ºC and 75 ± 3% of R.H. in a cold room for 0, 24, or 48 hours. Afterwards, the fruits were kept at 0 ± 0.5ºC and 92 ± 3% of R.H. for 28 days. The yellow pulp peaches, regardless of the length of delayed storage, did not present any symptoms of woolliness or leatheriness. The white pulp peaches not submitted to delayed storage developed either one or more of the other physiological disorders. Due to their lower level of pulp firmness, the control fruits of 'Chimarrita' and 'Marli' peaches were classified as woolly fruits. The control fruits of 'Chiripá' peaches, with pulp firmness of more than 30 N, presented leatheriness. High pectinmethylesterase (PE) activity was verified in the woolly fruits. The delayed storage for 48 hours in all the cultivars provided advanced ripening. The delayed storage by 24 hours was effective in the control of physiological disorders in the white pulp cultivars.

Keywords : Prunus sp.; chilling injury; physiologic disturbances; quality; postharvest.

        · abstract in Portuguese     · text in English     · English ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License