Prestorage hot water treatments (immersion, rinsing and brushing)

Fallik, Elazar

doi:10.1016/j.postharvbio.2003.10.005

Cited by 303 publications

(197 citation statements)

References 57 publications

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“…In general sweet peppers stored at 5ºC had the highest total carotenoids content, while those stored at 8ºC had the lowest content. These results agree with those of Fallik (2004) and Shehata et al (2004) for hot water and Fard et al (2010) and Xing et al (2011) for chitosan. These results agree with Abd-EL-Rahman (1990) who found that sweet peppers stored at 1 and 4ºC reduced the loss of color and delayed the degradation of green color during storage.…”

Section: ̸ 2013supporting

confidence: 92%

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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Section: ̸ 2013supporting

confidence: 92%

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Hussein¹,

Allah²,

El-Yazied³

et al. 2015

NIDOC-ASRT

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“…The application of a heat treatment to control fruit diseases was reported for the first time in 1922 [4]. At present, to meet the requirements of demanding importer countries, such as the USA, Japan and New Zealand, heat treatment is the most commonly used treatment for mangoes, papaya and citrus, for example, since it is able to destroy fruit fly eggs or larvae [5][6][7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Effects of hot air treatment on postharvest quality of ‘cat Hoa loc’ mangoes

Hoa¹,

Hien²,

Self³

et al. 2010

Fruits

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-Introduction. Vietnam is among the world's top 20 mango producing countries. In this country, the 'cat Hoa loc' variety is predominant, with 17 692 ha under cultivation with an annual production of 58 471 t; it is considered to be the best mango variety in the Mekong delta. Ripening of the fruit is typically expressed by a skin colour change from green to bright yellow. This variety is highly prized by local and foreign consumers, but subject to different disorders, especially fruit fly infestations. Heat treatment is a safe alternative to chemical treatments. It can impair mould development and control fruit infestation by destroying fruit fly eggs and larvae. It may have a greater or lesser effect on fruit physiology. If the treatment temperature and duration are incorrectly handled, skin burns may result and the internal quality of the fruit may be affected. Materials and methods. 'Cat Hoa loc' mangoes at the commercially mature stage were subjected to hot air treatment (47°C and 90% RH) of different durations [(0, 20, 40, 60, 90, 120 and 180) min from the fruit core attaining the temperature]. After treatment, the fruits were stored at 25°C and quality parameters evaluated (weight loss, peel and flesh colour, percentages of fruit with burns and rots, burn index, ripening percentage, firmness, TSS, TA, vitamin C content, pH, reducing and total sugars, and taste test). Results and discussion. For the 'cat Hoa loc' variety, heat treatment accelerated ripening of the fruit in the initial storage period and colour changes occurred more quickly. However, after 7 days' storage, the difference in Hue value between the treated and control fruits disappeared. Hot air treatment at 47°C of different durations [(20 to180) min] did not affect the internal coloration changes of 'cat Hoa loc' mangoes, but did affect the flesh firmness. We found that, after 3 d, hot air treatment at 47°C led to significantly faster weight loss than control fruits but this difference disappeared after 7 d. Total sugar content was not affected by the treatment, but titratable acidity decreased more quickly in treated fruits. Vietnam / Mangifera indica / fruits / postharvest control / heat treatment / qualityEffets du traitement thermique sur la qualité post-récolte de mangues 'cat Hoa loc'.Résumé -Introduction. Le Vietnam est parmi les 20 premiers pays producteurs de mangues au monde. Dans ce pays, la variété 'cat Hoa loc' est prédominante (17 692 ha cultivés et production annuelle de 58 471 t) ; elle est considérée comme la meilleure variété de mangue dans le delta du Mékong. La maturation du fruit s'exprime généralement par un changement de couleur de la peau qui vire du vert au jaune vif. Cette variété est très appréciée par les consommateurs locaux et étrangers, mais elle est sujette à divers troubles, notamment à des infestations par la mouche des fruits. Le traitement thermique est une bonne alternative aux traitements chimiques. Il peut altérer le développement des moisissures et contrôler l'infestation des fruits par la des...

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“…A imersão de lichia em água à temperatura de 55ºC, por 20 segundos, aumenta sua vida pós-colheita (Fallik, 2004). Por outro lado, o uso do tratamento térmico promoveu a diminuição nos valores do parâmetro 'a' em frutos de lichia cv.…”

Section: Resultados E Discussão 1 Escala De Escurecimento E Coloraçãounclassified

Tratamento térmico na manutenção da coloração de lichias

et al. 2010

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RESUMO -O objetivo do trabalho foi avaliar a infl uência do tratamento térmico na coloração de frutos de lichia. Os frutos foram tratados por 0; 5; 10; 15; 20 e 25 minutos de imersão em água a 45ºC, embalados em bandejas de poliestireno expandido e fi lme de policloreto de vinila 0,020mm e armazenados em B.O.D. a 5ºC e 90±5 % de UR. O delineamento experimental foi em esquema inteiramente casualizado, com 6 tempos de armazenamento para as análises de coloração e enzimática, e até atingirem o limite de comercialização para a análise da vida útil, sendo os frutos analisados a cada 3 dias, com 3 repetições e 10 frutos por unidade experimental. Os parâmetros avaliados foram: análise visual do escurecimento, coloração e atividade específi ca da polifenol oxidase e da peroxidase. Os tratamentos usando 5 e 10 minutos de imersão foram os que apresentaram melhores resultados na manutenção da coloração dos frutos e na diminuição da atividade enzimática. Termos para indexação: Litchi chinensis, escurecimento enzimático, cor. THERMAL TREATMENT IN LYCHEE COLOR MAINTENANCEABSTRACT -The objective of the work was to evaluate the infl uence of the thermal treatment in the color of lychee fruits. The fruits were treated by 0; 5; 10; 15; 20 and 25 minutes of water immersion at 45ºC, packaged in expanded polystyrene trays and fi lm of polyvinyl chloride 0.020mm, stored in B.O.D. at 5ºC and 90±5 % of UR. The experimental delineation was in a completely randomized scheme, with 6 times of storage for the color and enzymatic analysis, until they reached the limit for the marketing for the analysis of the shelf-life, and the fruits were analyzed every 3 days, with 3 replications and 10 fruits in each experimental unity. The evaluated parameters were: visual analysis of the browning, color and specifi c activity of the polyphenol oxidase and the peroxidase. The treatments using 5 and 10 minutes of immersion showed the best results in maintaining the color of the fruits and in the reduction of the enzymatic activity.

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Prestorage hot water treatments (immersion, rinsing and brushing)

Cited by 303 publications

References 57 publications

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

Effects of hot air treatment on postharvest quality of ‘cat Hoa loc’ mangoes

Tratamento térmico na manutenção da coloração de lichias

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