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Effects of Precooling Treatments on the Quality of Peaches (Mibaek)  

Kim, Byeong-Sam (Postharvest Technology Research Group, Korea Food Research Institute)
Kim, Min-Jung (Postharvest Technology Research Group, Korea Food Research Institute)
Choi, Jeong-Hee (Postharvest Technology Research Group, Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.6, 2003 , pp. 1233-1236 More about this Journal
Abstract
Various precooling treatments were applied to prolong the freshness of mibaek peaches that were harvested during the summer season. Peaches were cooled from $25.9^{\circ}C$ to $5^{\circ}C$ within 3 hours by a pressure cooler, and the cooling rate was accelerated by increasing the air velocity and static pressure. Respiration and ethylene production rates of mibaek peaches were about four times faster at $20^{\circ}C$ than at $7^{\circ}C$, while precooled peaches had better visual quality at $7^{\circ}C$ than at $20^{\circ}C$. Also, precooled peaches had higher soluble solid and ascorbic acid content than non-precooled peaches when stored at 7 and $20^{\circ}C$. However, weight loss was lower in precooled peaches than in non-precooled peaches during storage.
Keywords
peach; fruits; pressure cooling; precooling; freshness;
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