Effect of hydrocooling on postharvest quality, aroma and biochemical attributes of ‘conference’ pears and ‘sweet dream’ peaches

This study evaluated the effects of hydrocooling on ‘Conference’ pears and ‘Sweet Dream’ peaches during cold storage (5 and 7 m for pears under regular and controlled atmosphere, respectively, and 15 and 30 d for peaches under regular air) and subsequent shelf-life. Physicochemical, biochemical, physiological, volatile, and sensory parameters were assessed. Overall, hydrocooling slowed ripening, preserved sensory and nutritional quality, and contributed to reducing food waste. Harvest maturity strongly influenced postharvest performance, with fruit firmness and the Index of Absorbance Difference (I AD ) identified as key indicators. Among the treatments, a 10 °C reduction in fruit core temperature (H10) was the most effective, particularly during long-term storage, maintaining firmness, total soluble solids, and titratable acidity. Hydrocooling significantly reduced postharvest disorders (black spot and superficial scald in pears, internal browning and flesh bleeding in peaches) and delayed respiratory peaks, despite similar ethylene and CO 2 patterns across treatments. It also enhanced retention of antioxidant capacity and phenolic compounds, particularly in pears stored under long-term controlled atmosphere (CA). Sensory evaluations showed that H10 enhanced texture-related attributes without negatively compromising flavour. Volatile compound analysis indicated better preservation of key aroma-related esters and aldehydes. Hydrocooling contributed to maintain postharvest quality and extend shelf-life in both species, with H10 often showing the most favourable responses under the conditions tested.