Difference between revisions of "Peaches"

From Cargo Handbook - the world's largest cargo transport guidelines website
m (Harvesting and handling)
 
(6 intermediate revisions by one other user not shown)
Line 1: Line 1:
 
{{Infobox_Fruit
 
{{Infobox_Fruit
 
| image                              = peaches.jpg
 
| image                              = peaches.jpg
| carrying temperature                = 0°C; there being a wide range among cultivars (and growing seasons/periods)
+
| carrying temperature                = -1°C/0°C; there being a wide range among cultivars (and growing seasons/periods)
| highest freezing point              = -0,9°C
+
| highest freezing point              = --2,5°C
 
| acceptable product temp            = Max. 2°C above carrying temperature
 
| acceptable product temp            = Max. 2°C above carrying temperature
 
| Optimum humidity                    = 90%-95%
 
| Optimum humidity                    = 90%-95%
| Ventilation setting for containers  = 25 m³/hr   
+
| Ventilation setting for containers  = 0-10 m³/hr   
| Storage life                        = 2-7 weeks
+
| Storage life                        = 5-7 weeks
 
| Climateric / non-climateric        = Climacteric  
 
| Climateric / non-climateric        = Climacteric  
| Ethylene production                = High
+
| Ethylene production                = Low at low temperature, high at high temperature
| Ethylene sensitivity                = High
+
| Ethylene sensitivity                = Moderate
 
| Modified / controlled atmosphere    = 3%-5% CO<SUB>2</SUB>; 1%-2% O<SUB>2</SUB>
 
| Modified / controlled atmosphere    = 3%-5% CO<SUB>2</SUB>; 1%-2% O<SUB>2</SUB>
 
| Potential benefits                  = Delayed ripening, firmness retention. <br> A slight reduction in internal breakdown
 
| Potential benefits                  = Delayed ripening, firmness retention. <br> A slight reduction in internal breakdown
Line 16: Line 16:
 
}}
 
}}
 
==Harvesting and handling==
 
==Harvesting and handling==
Peaches (and [[nectarines]]), like [[cherries]], [[plums]], [[apricots]], [[mangoes]] and [[avocados]], are belonging to the stone [[fruit]] group, which have fleshy pulp containing a hard stone in the middle which encloses the seed. Stone fruits with a fully developed aroma and colour are not fit for export resp. overseas transport.
+
Peaches (and [[nectarines]]), are belonging to the stone fruit group, which have fleshy pulp containing a hard stone in the middle which encloses the seed. Stone fruits with a fully developed aroma and colour are not fit for export resp. overseas transport.
 
<br><br>
 
<br><br>
 
Botanically, nectarines and peaches differ in appearance, but the physiology of the fruits are much the same. Peaches and nectarines therefore react similarly during cold storage although different cultivars may respond differently during storage and transport.
 
Botanically, nectarines and peaches differ in appearance, but the physiology of the fruits are much the same. Peaches and nectarines therefore react similarly during cold storage although different cultivars may respond differently during storage and transport.
Line 22: Line 22:
 
With regard to disorders, stone fruits are subject to various types of injury and breakdown, influenced by cultivar, orchard and climatic factors, harvesting and handling practices and (pre-shipment) storage environment.
 
With regard to disorders, stone fruits are subject to various types of injury and breakdown, influenced by cultivar, orchard and climatic factors, harvesting and handling practices and (pre-shipment) storage environment.
 
<br><br>
 
<br><br>
 +
Maximum maturity is defined as the minimum flesh firmness (measured with a penetrometer with an 8-mm tip) at which fruit can be handled without bruising damage. Bruising susceptibility varies among cultivars.<br><br>
 
All stone fruits are (particularly if not stored under adequate conditions) prone to serious post harvest decay, the most important being blue mould rot, grey mould rot and rhizopus rot, being the result of ‘soil borne and omnipresent’ fungi and bacteria. If stone fruit are stored for longer periods, they are subject to internal breakdown, loss of flavour, discolouration of the flesh, surface pitting, shrivelling, and predisposition to decay. Some of these disorders may not be apparent when the fruit is first removed from cold storage, but develop when the fruit is ripened. When completely ripe with a fully developed flavour and colour, peaches are very sensitive to mechanical influences. Only a few varieties are sufficiently robust to be able to withstand even relatively long periods of transport.
 
All stone fruits are (particularly if not stored under adequate conditions) prone to serious post harvest decay, the most important being blue mould rot, grey mould rot and rhizopus rot, being the result of ‘soil borne and omnipresent’ fungi and bacteria. If stone fruit are stored for longer periods, they are subject to internal breakdown, loss of flavour, discolouration of the flesh, surface pitting, shrivelling, and predisposition to decay. Some of these disorders may not be apparent when the fruit is first removed from cold storage, but develop when the fruit is ripened. When completely ripe with a fully developed flavour and colour, peaches are very sensitive to mechanical influences. Only a few varieties are sufficiently robust to be able to withstand even relatively long periods of transport.
 
<br><br>
 
<br><br>
Because of its impact- and pressure-sensitivity, the fruit has to be handled with appropriate care. In damp weather (rain, snow), the cargo must be protected from moisture, as there is otherwise a risk of premature spoilage.<br><br>
+
 
 
==Cooling and storage==
 
==Cooling and storage==
Maximum market life is obtained when fruit is stored at approximately 0°C. Maximum market life generally varies from 2-7 weeks for nectarine cultivars and from 2-5 weeks for peach cultivars. Cultural practices have an important role in determining fruit quality and storage potential. Storage of peaches and nectarines at 2°C to 5°C is especially bad as internal breakdown, which may be initiated at these temperatures in as little as 7 to 14 days, will develop during ripening.
+
Maximum market life is obtained when fruit is stored at approximately 0°C. Maximum market life generally varies from 2-7 weeks for nectarine cultivars and from 2-5 weeks for peach cultivars. Cultural practices have an important role in determining fruit quality and storage potential. Storage of peaches and nectarines at 2°C to 5°C is especially bad as internal breakdown, which may be initiated at these temperatures in as little as 7 to 14 days, will develop during ripening. Hence, in internal breakdown-susceptible cultivars, fast cooling (within 8 hours), as well as maintaining fruit temperature near 0 °C, are recommended.
 
<br><br>
 
<br><br>
 
Provided they are sufficiently mature when picked, this fruit can undergo softening and sweetening after harvest. Rapid cooling after harvest to temperatures below 4ºC (preferably to 0ºC) is important to retard respiratory activity, ripening and decay.  
 
Provided they are sufficiently mature when picked, this fruit can undergo softening and sweetening after harvest. Rapid cooling after harvest to temperatures below 4ºC (preferably to 0ºC) is important to retard respiratory activity, ripening and decay.  
 
<br><br>
 
<br><br>
Peaches (and nectarines) require particular temperature, humidity/moisture and ventilation conditions (storage climate conditions). Since peaches (and nectarines) have a tendency to dry out, care should be taken to comply exactly with the recommended humidity. A written cooling order must be obtained from the consignor before loading is begun. This order must always be complied with during the entire transport chain. Peaches (and nectarines) should be pre-cooled as soon as possible after harvest in order to prevent or delay any degradation of quality.  
+
Most mid-season and late-peach cultivars are susceptible to chilling injury or internal breakdown. Chilling injury develops faster and more intensely when fruit are stored at 2.2 to 7.6 °C than those stored at 0 °C.<br><br>  
<br><br>
 
Inadequate cooling or excessively long storage may result in spoilage, loss of aroma, mealy-dry consistency and insipid flavour. If storage is excessively long, the fruit turns brown from the stone outwards, which is not evident from the outside. At 2 - 8°C, peaches (and nectarines) suffer "woolliness", a physiological disorder. The fruit becomes dry and mealy. Riper fruit have a lesser tendency to woolliness than do unripe fruit. Chilling damage may occur at temperatures of < 0°C, such damage primarily being manifested as:<br><br>
 
* Breakdown: the fruits lose their natural clear colour, become dry and mealy and brown spots appear on the surface of the skin. In severe cases, the pulp around the stone becomes watery and may ultimately break down completely.
 
* Softness: on arrival at their destination, the peaches (and nectarines) have an abnormally high moisture content, while the pulp around the stone is unripe.
 
* Unripeness: if the temperatures during transport were too low or the fruit were picked too early, they no longer ripen properly at their destination.<br><br>
 
 
 
 
==Mixed loads==
 
==Mixed loads==
 
Peaches (and nectarines) should not be shipped with ethylene-generating or ethylene-sensitive commodities <br><br>
 
Peaches (and nectarines) should not be shipped with ethylene-generating or ethylene-sensitive commodities <br><br>
 +
 
==Cautions==
 
==Cautions==
 
O<SUB>2</SUB> below 1% can cause off-flavours in fruit destined to be canned. CO<SUB>2</SUB> greater than 5% may cause flesh browning. Peaches (and nectarines) should be kept near 0°C because at 4°C to 8°C they are likely to develop internal breakdown and above 10°C they will ripen rapidly and decay will develop. <br><br>
 
O<SUB>2</SUB> below 1% can cause off-flavours in fruit destined to be canned. CO<SUB>2</SUB> greater than 5% may cause flesh browning. Peaches (and nectarines) should be kept near 0°C because at 4°C to 8°C they are likely to develop internal breakdown and above 10°C they will ripen rapidly and decay will develop. <br><br>
 +
 
==Storage disorders==
 
==Storage disorders==
 
Alternaria rot, Anthracnose, Bacterial black spot, Blue mould, Brown rot, Bruising, Cladosporium rot, Cracking, Freezing injury, Grey mould rot, Insect damage, Internal breakdown, Mosaic virus, Powdery mildew, Pustular spot, Rhizopus rot, Rust, Scab, Sour rot.
 
Alternaria rot, Anthracnose, Bacterial black spot, Blue mould, Brown rot, Bruising, Cladosporium rot, Cracking, Freezing injury, Grey mould rot, Insect damage, Internal breakdown, Mosaic virus, Powdery mildew, Pustular spot, Rhizopus rot, Rust, Scab, Sour rot.

Latest revision as of 15:20, 14 January 2021

Infobox on Peaches
Example of Peaches
Peaches.jpg
Freshness facts
Optimum carrying temperature -1°C/0°C; there being a wide range among cultivars (and growing seasons/periods)
Highest freezing point --2,5°C
Acceptable product temp. at loading into containers Max. 2°C above carrying temperature
Optimum humidity 90%-95%
Ventilation setting for containers 0-10 m³/hr
Storage life 5-7 weeks
Climacteric / non-climacteric Climacteric
Ethylene production Low at low temperature, high at high temperature
Ethylene sensitivity Moderate
Modified / controlled atmosphere 3%-5% CO2; 1%-2% O2
Potential benefits Delayed ripening, firmness retention.
A slight reduction in internal breakdown
Availability
Australia/New Zealand
South Africa
South America
December - March
November - March
December - March

Peaches

Harvesting and handling

Peaches (and nectarines), are belonging to the stone fruit group, which have fleshy pulp containing a hard stone in the middle which encloses the seed. Stone fruits with a fully developed aroma and colour are not fit for export resp. overseas transport.

Botanically, nectarines and peaches differ in appearance, but the physiology of the fruits are much the same. Peaches and nectarines therefore react similarly during cold storage although different cultivars may respond differently during storage and transport.

With regard to disorders, stone fruits are subject to various types of injury and breakdown, influenced by cultivar, orchard and climatic factors, harvesting and handling practices and (pre-shipment) storage environment.

Maximum maturity is defined as the minimum flesh firmness (measured with a penetrometer with an 8-mm tip) at which fruit can be handled without bruising damage. Bruising susceptibility varies among cultivars.

All stone fruits are (particularly if not stored under adequate conditions) prone to serious post harvest decay, the most important being blue mould rot, grey mould rot and rhizopus rot, being the result of ‘soil borne and omnipresent’ fungi and bacteria. If stone fruit are stored for longer periods, they are subject to internal breakdown, loss of flavour, discolouration of the flesh, surface pitting, shrivelling, and predisposition to decay. Some of these disorders may not be apparent when the fruit is first removed from cold storage, but develop when the fruit is ripened. When completely ripe with a fully developed flavour and colour, peaches are very sensitive to mechanical influences. Only a few varieties are sufficiently robust to be able to withstand even relatively long periods of transport.

Cooling and storage

Maximum market life is obtained when fruit is stored at approximately 0°C. Maximum market life generally varies from 2-7 weeks for nectarine cultivars and from 2-5 weeks for peach cultivars. Cultural practices have an important role in determining fruit quality and storage potential. Storage of peaches and nectarines at 2°C to 5°C is especially bad as internal breakdown, which may be initiated at these temperatures in as little as 7 to 14 days, will develop during ripening. Hence, in internal breakdown-susceptible cultivars, fast cooling (within 8 hours), as well as maintaining fruit temperature near 0 °C, are recommended.

Provided they are sufficiently mature when picked, this fruit can undergo softening and sweetening after harvest. Rapid cooling after harvest to temperatures below 4ºC (preferably to 0ºC) is important to retard respiratory activity, ripening and decay.

Most mid-season and late-peach cultivars are susceptible to chilling injury or internal breakdown. Chilling injury develops faster and more intensely when fruit are stored at 2.2 to 7.6 °C than those stored at 0 °C.

Mixed loads

Peaches (and nectarines) should not be shipped with ethylene-generating or ethylene-sensitive commodities

Cautions

O2 below 1% can cause off-flavours in fruit destined to be canned. CO2 greater than 5% may cause flesh browning. Peaches (and nectarines) should be kept near 0°C because at 4°C to 8°C they are likely to develop internal breakdown and above 10°C they will ripen rapidly and decay will develop.

Storage disorders

Alternaria rot, Anthracnose, Bacterial black spot, Blue mould, Brown rot, Bruising, Cladosporium rot, Cracking, Freezing injury, Grey mould rot, Insect damage, Internal breakdown, Mosaic virus, Powdery mildew, Pustular spot, Rhizopus rot, Rust, Scab, Sour rot.