Induction of resistance to<i>Penicillium digitatum</i>and chilling injury in ‘Star Ruby’ grapefruit by a short hot-water rinse and brushing treatment

Porat, Ron; Pavoncello, David; Peretz, J.; Weiss, Batia; Daus, Avinoam; Cohen, Lea; Ben-Yehoshua, S.; Fallik, E.; Droby, Samir; Lurie, S.

doi:10.1080/14620316.2000.11511263

Cited by 52 publications

(32 citation statements)

References 1 publication

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“…Reduction in chilling damage on the skin following hot water or hot air has been observed in grapefruit (Porat et al, 2000) and avocado (Woolf et al, 1995). In the current experiments, damage to the raised nodules of the skin of 'Hass' avocado appeared to contribute to skin damage after disinfestation.…”

Section: Discussionmentioning

confidence: 99%

Hot water treatments improve ‘Hass’ avocado fruit quality after cold disinfestation

Hofman¹,

Stubbings²,

Adkins³

et al. 2002

Postharvest Biology and Technology

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The potential for hot water treatment (HWT) to improve quality of 'Hass' avocado following cold disinfestation for fruit flies, was investigated. Avocado fruit were placed in water at 38 -42°C for 20 -60 min, disinfested for 16 days at 1°C, then ripened at 20°C. In the following season, fruit from another orchard were treated with hot water at 39-42°C for 20-30 min, disinfested as above, then ripened at 16°C. In both seasons, HWT significantly reduced skin damage caused by cold disinfestation, with 40°C for 30 min, 41°C for 20 -30 min and 42°C for 25 -30 min giving the greatest reduction. Hot water treatments also reduced body rots in ripe fruit, with 40 and 41°C for 30 min being consistently the most effective. Treatment at 42°C increased body rots compared to the other HWTs in one season, and there was no benefit of HWT times longer than 30 min. The severity of vascular browning (VB) and mesocarp discolouration (MD) in ripe fruit was generally low, and increased following cold disinfestation. Hot water treatments reduced VB severity but had no effect on MD. Treatment at 41°C for 25 -30 min and 42°C for 25 min increased the percentage of externally acceptable fruit (less than 5% of the skin area with defects) from 0 to about 80% 3 days after removal from disinfestation. The same treatment also increased the percentage of ripe fruit with acceptable flesh quality (less than 5% of the flesh with rots or disorders) from 0 to 16 -20%, due mainly to reduced body rots. These results indicate the commercial potential of HWTs of about 41°C for 25 -30 min, or 42°C for 25 min to improve avocado external and internal fruit quality following cold disinfestation.

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Section: Discussionmentioning

confidence: 99%

Hot water treatments improve ‘Hass’ avocado fruit quality after cold disinfestation

Hofman¹,

Stubbings²,

Adkins³

et al. 2002

Postharvest Biology and Technology

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“…reduced the development of CI and maintained the appearance of sweet peppers during cold storage. The favorable effect of hot water treatment in reducing CI may be due to that heat treatment induces the production of heat shock proteins (HSP) which are involved in chilling prevention (Sabehat et al, 1996, Porat et al, 2000and Zhang et al, 2005.High relative amount of HSP in peppers enabled a better defense mechanism against CI . Concerning the effect of chitosan treatment, MengMeng et al (2012) reported that treating summer squash fruit with chitosan coating could postpone the appearance of CI symptoms.…”

Section: ̸ 2013mentioning

confidence: 99%

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hussein¹,

Allah²,

El-Yazied³

et al. 2015

NIDOC-ASRT

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WEET PEPPERS (Capsicum annuum L. testy red F 1 , hybrid) were grown at Ismailia Governorate during the two successive seasons of 2011/2012 and 2012-2013. Marketable fruits (3/4 red color) were used to study the effect of hot water at 25, 45 and 55ºC and Chitosan (0, 0.5 and 1%) treatments on the postharvest appearance, compositional quality as well as reducing chilling injury symptoms. Samples were stored at refrigerated storage (5 or 8ºC and 90-95% RH) for 28 days and were monitored weekly. Pepper fruits stored at 8ºC did not show any pitting and seed darkening during all the storage periods, whereas this symptoms were noticed in fruits stored at 5ºC after 14 days and became pronounced as the storage period extended. All tested treatments were effective in reducing weight loss, decay, shriveling, texture loss and chilling injury compared with untreated fruit during cold storage. Sweet peppers treated with hot water at 45ºC and chitosan at 0.5 or 1% did not develop any chilling injury symptoms (expressed as pitting, calyx and seed darkening) during 21 days of storage at 5ºC, but after 28 days of storage traces of these symptoms were detected. M oreover the previous treatment maintained fruit texture, total carotenoids content and reduced decay incidence throughout all the storage periods. Therefore, hot water at 45ºC and chitosan at 0.5 or 1% are promising treatments for reducing chilling injury and maintaining quality of sweet peppers during 28 days of storage at 5ºC and 90-95 RH%.

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“…En estudios previos se ha descrito que los frutos cítricos contienen una única familia de dehidrinas que difiere de otras dehidrinas encontradas en otras especies vegetales y que podrían estar implicadas en la aclimatación al frío (Cai et al, 1995;Hara et al, 1999;Porat et al, 2002b;2004a). Se ha comprobado que un tratamiento de ducha con agua caliente a 62 ºC durante 20 segundos previo al almacenamiento a 2 ºC, que incrementa la tolerancia al frío en frutos de pomelo (Porat et al, 2000a;Porat et al, 2000b), previene la caída de expresión de una dehidrina (cor15) que se produce en respuesta al frío, durante al menos 6 semanas de almacenamiento a 2 ºC aunque su expresión no se vio modificada en respuesta al calor 'per se' (Porat et al, 2002b). Por otro lado, Sapitnitskaya et al (2006) identificaron en esta misma variedad de pomelos, otro gen que codifica una dehidrina de Citrus paradisi que aumentaba sus niveles de mRNA en respuesta a la combinación específica de calor y frío pero no en respuesta al calor ni al frío 'per sé'.…”

Section: Bases Moleculares De Los 'Daños De Frío' Y Del Efecto Benefiunclassified

Estudio transcriptómico de los mecanismos implicados en la tolerancia inducida por el curado al daño de frío y por el etileno al colapso de la corteza en los frutos cítricos.

Ortiz¹,

Aurelia²

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Induction of resistance toPenicillium digitatumand chilling injury in ‘Star Ruby’ grapefruit by a short hot-water rinse and brushing treatment

Cited by 52 publications

References 1 publication

Hot water treatments improve ‘Hass’ avocado fruit quality after cold disinfestation

Hot water treatments improve ‘Hass’ avocado fruit quality after cold disinfestation

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Estudio transcriptómico de los mecanismos implicados en la tolerancia inducida por el curado al daño de frío y por el etileno al colapso de la corteza en los frutos cítricos.

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