Resumen

AFRICANO P., KAREN LISSETH; ALMANZA-MERCHAN, PEDRO JOSÉ  y  BALAGUERA-LOPEZ, HELBER ENRIQUE. Physiology and biochemistry of peach [Prunus persica(L.) Batsch] fruit maturation. A review. rev.colomb.cienc.hortic. [online]. 2015, vol.9, n.1, pp.161-172. ISSN 2011-2173.  https://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.

Palabras clave : physiological changes; physicochemical changes; ethylene production; climacteric behavior.

        · resumen en Español     · texto en Español     · Español ( pdf )