Refrigeration is a key factor for fresh peach conservation and distribution. However, chilling injury, a side effect, limits its commercial life. The objective of this experimental work was to evaluate the effect of high temperature treatments after harvest on the manifestation of chilling injury and other aspects of quality on peach fruits at different stages of maturity.
Peaches (Prunus persica (L.) Batsch) cv. 'Dixíland' of two grades of maturity treated at 39 ± 1 ºC for 0, 24 and 36 h were refrigerated at 0 ºC for 0, 7, 21, 28 and 35 days; evaluations of firmness, percentage of juice, colour, soluble solids and acidity, were performed immediately after the fruits left the cool room and after 72 h at 20 ºC following each storage time.
Heat shock for 24 and 36 h favored fruit softening at 20 ºC after 28 and 35 days of storage, compared with control fruits. Juiciness, after ripening, was over acceptance limit by 21 days of storage in treated fruits (24 and 36 h) of the higher maturity and by 28 days of storage in treated fruits (36 h) of the lower maturity, but was not in control fruit. Heat shock was useful to protect aspects of sensorial quality of peach fruits, as texture and juiciness. These treatments affected other components of quality.