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Effects of ripening stage and postharvest treatment on apricot (Prunus armeniaca L.) cv. NS4 delivered to the consumers

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dc.contributor.author Mastilović, Jasna
dc.contributor.author Kevrešan, Žarko
dc.contributor.author Milović, Maja
dc.contributor.author Kovač, Renata
dc.contributor.author Milić, Biserka
dc.contributor.author Magazin, Nenad
dc.contributor.author Plavšić, Dragana
dc.date.accessioned 2023-07-08T17:53:23Z
dc.date.available 2023-07-08T17:53:23Z
dc.date.issued 2022-01-21
dc.identifier.citation Mastilović, J., Kevrešan, Ž., Milović, M., Kovač, R., Milić, B., Magazin, N., Plavšić, D., Kalajdžić, J. (2022). Effects of ripening stage and postharvest treatment on apricot (Prunus armeniaca L.) cv. NS4 delivered to the consumers. Journal of Food Processing and Preservation, 46(3), 46, 1–11. e16399. en_US
dc.identifier.issn 0145-8892
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/145
dc.description.abstract Fully ripe apricots (Iad < 0.1) were stored during 21 days at low temperature (1 ± 1°C) under different CO2/packaging treatments: non treated, stored non-packed after 24 hr in 100% CO2, stored packed in 100% CO2 and stored in commercial micro perforations (MAP) bags in which CO2 concentration reached up to 7%. Obtained results were compared with fruits harvested in commercial ripening stage (Iad 0.4–0.8), cold-stored for 21 days and subjected to 3 and 8 days of shelf life. Lower ethylene production and respiration rate, higher total soluble solids and sucrose and lower citric acid content characterizing fully ripe fruits in comparison to fruits harvested as commercially ripe even after prolonged postharvest ripening were noted as advantages of fully ripe fruits. Packaging in MAP bags seems to be the promising alternative for marketing of fresh apricots. Browning is the main quality deficiency which deserves further attention. Novelty impact statement Possibilities for distribution of apricots harvested as fully ripe fruit through the cold chain as alternative to distribution of commercially ripe apricots was investigated. Lower ethylene production and respiration rate, higher total soluble solids and sucrose and lower citric acid content were noted as advantages of fully ripe fruits delivered to consumers. Tissue browning, which depends on CO2 concentration in apricot packaging units, was noted as the main problem limiting possibilities for distribution of fully ripe apricots. en_US
dc.description.sponsorship This research was financed by the Ministry of education, science and technological development of Republic of Serbia (Contract number: 451-03-9/2021-14/200222) and project Improvement of quality and storability of fruit by use of PGRs and growth stimulators funded from 2015 to 2019 by Secretariat for science and high education of Province of Vojvodina, Serbia. en_US
dc.language.iso en en_US
dc.publisher Blackwell Publishing, Inc. en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights OpenAccess
dc.subject apricot en_US
dc.subject ripening stage en_US
dc.subject postharvest treatment en_US
dc.subject consumers en_US
dc.title Effects of ripening stage and postharvest treatment on apricot (Prunus armeniaca L.) cv. NS4 delivered to the consumers en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85126732463
dc.identifier.wos 000761750900001
dc.identifier.doi 10.1111/jfpp.16399


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