Effect of sucrose esters on peaches 'BR-6' cold stored

Abstract

With the objective of verifying the effect of sucrose esters (a coating that helps fruit storage), peaches (Prunus persica, Batsch) of BR-6 cultivar were picked on January 20, 1994 and treated with Tal-Prolong (sucrose ester) at concentrations of 0; 0.5; 1.0; 1.5 and 2.0% (immersion for 30 seconds). The fruits were stored for 20 and 30 days at 0^oC and 90-95% RH. After each storage period, fruits were kept at room temperature for two days (25-26^oC and 60-70% RH). After 20 days of storage, fruits treated with Tal-Prolong presented more acidity and pulp firmness, and lower total soluble solids/total titratable acidity ratio than non treated fruits. Fruits presented 4.17% of internal browning only at 0.5% concentration of Tal-Prolong. After 30 days, a 100% internal browning occurred in all treatments. There was no effect of Tal-Prolong on weigh loss treated fruits during storage and simulated comercialization. The sucrose esters can be used in peaches 'BR-6' cold (0^oC) stored for 20 days, to reduce quality loss of fruits.