Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5-14 (white-flesh nectarines), 6-8 (yellow-flesh nectarines), 6-9 (white-fl...

Little is known about the histologic features of a latent Monilinia fructicola infection and brown rot in infected fruit. This report informs on the results of an investigation whose aim was to analyze the microanatomy of nectarines with a latent and visible M. fructicola infection. Mature nectarines were inoculated with an M. fructicola isolate and incubated at 25°C for 0, 24, 48, 72, or 96 ho...

The New Zealand flower thrips, (Thrips obscuratus Crawford) can damage nectarines, with both adults and larvae feeding on developing fruitlets. As T. obscuratus does not overwinter in Central Otago, it is thought that adults are carried on air currents from Canterbury in spring. We investigated if influxes of thrips as detected by sticky board catches over three seasons could be related to envi...

In this paper, the quality detection of nectarines based on hyperspectral imaging technology is proposed. The external indexes consist intact, cracked, rust, dysmorphic and dark damaged, while internal index composed soluble solid content (SSC). Firstly, 480 nectarine samples (160 intact 320 defective nectarines) with similar shape size are selected. Secondly, 5 spectral principal components 6 ...

The purpose of this study was to evaluate the effects of processing, i.e. heating (98 !C, 10 min), freezing (!20 !C) and freeze-drying on anthocyanins, carotenoids, and vitamin C in summer fruits and vegetables, i.e. cherries, nectarines, apricots, peaches, plums, carrots and red bell peppers. The commodities were collected from growers located in the Otago region (namely Cromwell, Roxburgh, Mo...

Cold storage (CS) can induce a physiological disorder known as chilling injury (CI) in nectarine fruits. The main symptom is mealiness that is perceived as non-juicy fruit by consumers. Postharvest treatments such as controlled atmosphere (CA; a high CO2 concentration and low O2) have been used under cold conditions to avoid this disorder. With the objective of exploring the mechanisms involved...

The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 ...

This work aimed to (i) determine the reliability of a portable Bluetooth colourimeter for fruit colour measurements; (ii) characterise changes in quantitative skin attributes nectarine cultivar response time from harvest; and (iii) influence row orientation training system on colour. The measured with colourimeter, namely L*, a* b*, were calibrated validated against reference spectrophotometer....