Open Access

ARTICLE

Physiological traits during ripening showing the appropriate timing for harvest to improve the organoleptic quality of “Flavorcrest” peach (Prunus persica L. Batsch)

Altube HA, MG Ontivero Urquiza, RS Rivata, L Baghin, RJ Taborda, MP Blanco

Departamento de Producción Vegetal Facultad de Ciencias Agropecuarias. Universidad Nacional de Córdoba. Avda. Valparaíso s/n. Ciudad Universitaria. Córdoba. Argentina.

Address correspondence to: Héctor Abel Altube, e-mail:

Phyton-International Journal of Experimental Botany 2017, 86(all), 79-83. https://doi.org/10.32604/phyton.2017.86.079

Abstract

Determining the harvest time is a difficult decision for the fruit grower. The objective of this paper was to study the changes of some variables involved in the ripening of the fruit to determine the adequate harvest time. This would help to guarantee high-quality fruits in “Flavorcrest/Nemared” peach trees. Plants were set to the free palmette system at 4.5 x 3 m with a drip irrigation system. Harvesting was complete in three trees at three dates. Fruit weight, height and diameter, flesh firmness, total soluble solids and acidity were evaluated at harvesting and after three days at room temperature (25 °C) to simulate a minimum time for good quality fruits to local markets. Weight increase was continuous as the harvest date advanced, with values rating from 1.3 g/day to 1.9 g/day; meanwhile, weight loss by dehydration varied from 13.49 g to 19.9 g, values which were generally very high due to the preservation conditions, particularly in the first harvest dates. Pressure values (kg/cm²) reached in different years at the first harvest (5.61; 5.43 and 4.87) were adequate, while values reached at both harvests during the second and third year were very low, particularly after three days from harvesting. Soluble solids changes were erratic depending on the harvest date; therefore, they are not as good indicators of harvesting as they are for quality. Acids decreased as the harvesting date advanced, and were important to fruit taste.

---

Keywords

---