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Revista Colombiana de Ciencias Hortícolas
June 2015 - Vol. 9, No. 1


Physiology and biochemistry of peach [Prunus persica (L.) Batsch] fruit maturation. A review

Karen Lisseth Africano, Pedro José Almanza-Merchán and Helber Enrique Balaguera-López

pp.: 161-172

DOI: http://dx.doi.org/10.17584/rcch.2015v9i1.3754

The peach belongs to the Rosaceae family. It is a drupe that is highly desired due to its pleasant taste and nutraceutical properties, such as in the food industry. The peach is a climacteric fruit that is highly perishable with high respiratory rates and ethylene production. During maturation, the peach displays a loss of green color in the peel skin and obtains reddish/yellow hues through degradation of chlorophyll and synthesis of anthocyanin and carotenoids; also, it increases the content of soluble sugars, emission of volatile compounds and antioxidant activity and decreases the content of organic acids, along with a loss of firmness and starch. Because of the physiological and biochemical characteristics that are typical for this fruit, which are related to high perishability, handling, transport and marketing are difficult; therefore, this updating of the physiology and biochemistry of peach fruit ripening was carried out.

Additional key words: physiological changes, physicochemical changes, ethylene production, climacteric behavior.


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- Vol. 9 (2015)

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