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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effect of shrink packaging in combination with rinsing and brushing treatment on chilling injury and decay of sweet pepper during storage
Year:
2009
Source of publication :
Advances in Horticultural Science
Authors :
אהרון, ציון
;
.
אלקלעי-טוביה, שרון
;
.
בר-יוסף, אביטל
;
.
לוריא, סוזן
;
.
פליק, אלעזר
;
.
פרצלן, יעקב
;
.
Volume :
23
Co-Authors:

Bar-Yosef, A., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Alkalai-Tuvia, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Perzelan, Y., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Aharon, Z., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Ilic, Z.
Lurie, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel

Facilitators :
From page:
225
To page:
230
(
Total pages:
6
)
Abstract:
Sweet bell pepper (Capsicum annuum L.) is a subtropical fruit. It is chilling-sensitive when stored at temperatures below 7°C for more than a week, while exported peppers are required to undergo a quarantine treatment of 3 weeks at 1.5°C against fruit fly which exacerbates chilling injury. Physical treatments to prevent chilling injury were investigated together with storage at 1.5°C to develop a successful quarantine protocol. The treatments, given both separately and in combination, were a hot water rinse (55°C for 15 s) over brushes (HWRB), and sealing each fruit in individual shrink packaging (Cryovac®). Data from two research seasons indicated that the combined treatment maintained the best fruit quality. This was evidenced by lower decay incidence, due to the HWRB, and almost no chilling injury due to the individual shrink packaging. Reduction in chilling injury was associated with a significant reduction in membrane leakage and lipoxygenase activity, and the induction of heat shock proteins (HSP) from the HSP70 family. Packing sweet pepper in shrink plastic film following HWRB enables pepper storage at 1.5°C for 3 weeks and, therefore, can serve as a good quarantine treatment.
Note:
Related Files :
Capsicum
Capsicum annuum
Capsicum annuum var. annuum
heat shock protein
Storage
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26658
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:24
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Scientific Publication
Effect of shrink packaging in combination with rinsing and brushing treatment on chilling injury and decay of sweet pepper during storage
23

Bar-Yosef, A., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Alkalai-Tuvia, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Perzelan, Y., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Aharon, Z., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Ilic, Z.
Lurie, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250 Bet Dagan, Israel

Effect of shrink packaging in combination with rinsing and brushing treatment on chilling injury and decay of sweet pepper during storage
Sweet bell pepper (Capsicum annuum L.) is a subtropical fruit. It is chilling-sensitive when stored at temperatures below 7°C for more than a week, while exported peppers are required to undergo a quarantine treatment of 3 weeks at 1.5°C against fruit fly which exacerbates chilling injury. Physical treatments to prevent chilling injury were investigated together with storage at 1.5°C to develop a successful quarantine protocol. The treatments, given both separately and in combination, were a hot water rinse (55°C for 15 s) over brushes (HWRB), and sealing each fruit in individual shrink packaging (Cryovac®). Data from two research seasons indicated that the combined treatment maintained the best fruit quality. This was evidenced by lower decay incidence, due to the HWRB, and almost no chilling injury due to the individual shrink packaging. Reduction in chilling injury was associated with a significant reduction in membrane leakage and lipoxygenase activity, and the induction of heat shock proteins (HSP) from the HSP70 family. Packing sweet pepper in shrink plastic film following HWRB enables pepper storage at 1.5°C for 3 weeks and, therefore, can serve as a good quarantine treatment.
Scientific Publication
You may also be interested in