Changes in ascorbic acid content in fresh cut Sicilian yellow-flesh peaches during post harvest and in fresh cuts

The traditional yellow-flesh peach cultivars Settembrina and Ottobrina di Leonforte, ripen, theformer, during the first 10 days of September and, the latter, during the first 10 days of Novemberin Sicily (Italy). During the pit hardening stage, fruit are covered with a paper bag in order toprotect them from the Mediterranean fruit fly. To understand their behaviour in term of postharvestmanteinance and suitability to minimal processing, Settembrina and Ottobrina di Leonforte wereprocessed (cleaned, washed, peeled, cut, dipped, packed) to obtain fresh-cut peaches. Fresh cutslices were also stored in perforated bi-oriented polystyrene bags, with 2% ascorbic acid and 1Êlcium lactate and 1% ascorbic acid 0,5 citric acid and 1% calcium lactate. Physical, chemical andsensorial analyses were performed. Results showed the high variability among varieties in terms ofsensorial quality, susceptibility to browning and to mechanical damage, and the importance ofdipping solution to preserve vitamin C content. In particular treatment with ascorbic acid at 2%showed the best results in terms of ascorbic acid content after 12 days of refrigerated Storage in bothvarieties.