El riego deficitario controlado mantiene la calidad de la nectarina extratemprana mínimamente procesada

  1. N. Falagán 1
  2. E. Aguayo 1
  3. P.A. Gómez 1
  4. F. Artés-Hernández 1
  5. J.M. de la Rosa 1
  6. M. Otón 1
  7. F. Artés 1
  8. J. Navarro-Rico 1
  1. 1 Universidad Politécnica de Cartagena

    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas
  1. Ayuga Téllez, Francisco (coord.)
  2. Masaguer Rodríguez, Alberto (coord.)
  3. Mariscal Sancho, Ignacio (coord.)
  4. Villarroel Robinson, Morris (coord.)
  5. Ruiz-Altisent, Margarita (coord.)
  6. Riquelme Ballesteros, Fernando (coord.)
  7. Correa Hernando, Eva Cristina (coord.)

Publisher: Fundación General de la Universidad Politécnica de Madrid

ISBN: 84-695-9055-3 978-84-695-9055-3

Year of publication: 2014

Pages: 1007-1013

Congress: Congreso Ibérico de Agroingeniería y Ciencias Hortícolas (7. 2013. Madrid)

Type: Conference paper


Due to aridity and scarce water resources in the Mediterranean agricultural systems cultivation should be based on deficit irrigation strategies (DI). This work studies the effects of DI on minimal processing of white flesh extra early picked ‘Viowhite’ nectarine. Three types of irrigation were established: Control, watered at 100% of crop evapotranspiration (ETc); Overirrigated, watered at 120% of ETc; and DI, watered as Control, except during the phases I and II of fruit growth and after harvesting, when the trees were irrigated at 80 and 60% of Control, respectively. Harvested fruits at commercial ripening stage were cut in 6-8 slices and packaged in hermetically sealed polypropylene trays for generating a passive modified atmosphere of around 15.5 kPa O2 and 3 kPa CO2. Trays were stored up to 8 days at 5°C. Initially, the soluble solid content from DI nectarines was significantly higher than in T and S fruits (9.97 ± 0.20 vs. 8.57 Brix) but after storage no significant differences were found. The pH (3.32 ± 0.01) and titratable acidity (0.38 g citric acid/100 f.w.) was similar in all irrigation treatments. After 8 days, the DI slices had a value of vitamin C slightly higher than the other irrigation treatments (15.62 ± 0.60 vs. 14.20 ± 0.11 vit C/100 g f.w.). No pathogenic bacteria were detected and psychrophilic counts were < 2 log cfu g-1 for the DI and between 2.4 to 2.6 log cfu g-1 in S and T treatments. Browning and dehydration was developed in all treatments, reducing the sensorial quality. The final sensorial values ranged from 5.17 to 5.50, above the limit of commercialization. In conclusion, the application of DI enabled savings of approximately 3,282 m3 of water, did not negatively affect the quality of nectarine slices, allowing a fresh-cut product with a shelf life of 8 days at 5 °C.