Abstract
‘Ruby Rich’ is a yellow-flesh peach cultivar that ripens during the last week of May and the first of June. This fruit is characterized by distinct colour and size, which make it highly appreciated by consumers, particularly, in the local markets. However, is known about ‘Ruby Rich’ minimal processing physiology. The aim of this study was to investigate the effect of passive atmosphere, during 12 d, on shelf-life and quality of fresh cut peach fruit, at different ripening stages. ‘Ruby Rich’ peach fruits were picked at mature-green stage (MG) (55.0 ± 0.5 N), and ripe stage (RP) (35.7 ± 0.7 N) determined by flesh firmness. Fruits were washed, peeled, sliced and stored for 0, 3, 5, 7 and 12 days after cut, six replications were used for each storage time. Scores of appearance and firmness, weight, colour, respiration rate, soluble solids total, ascorbic acid and phenols were observed. Significant differences occurred on MG treatment in terms of visual quality, flesh firmness, polyphenols and ascorbic acid. Results shows that peach slices (RP) maintain the shelf life condition for 5 d. at 5 °C with the best results in terms of solid soluble content and flavour.
