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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing
Year:
2001
Authors :
אלקלעי-טוביה, שרון
;
.
לוריא, סוזן
;
.
פליק, אלעזר
;
.
פנג, שוקיאו
;
.
Volume :
2
Co-Authors:
Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Tuvia-Alkalai, S., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Feng, X., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Lurie, S., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Facilitators :
From page:
127
To page:
132
(
Total pages:
6
)
Abstract:
Two different heat treatments were compared as to their efficacy in preventing decay and maintaining post-harvest quality of Golden Delicious (Malus domestica Borkh). The apples were treated with a hot water rinsing and brushing machine (HWRB) for different temperatures, and compared to apples given a dry heat treatment (96 h at 38°C) and untreated apples. HWRB at 55°C for 15 s significantly reduced (at P=0.05) decay development in Penicillium expansum-inoculated fruit after 4 weeks at 20°C, or in naturally infected fruit after prolonged storage of 4 months at 1°C plus 10 days at 20°C. This treatment inhibited ripening processes as measured by relatively low respiration rate and ethylene evolution and a slow colour development, compared with non-heated control, and fruit quality was maintained. Heat damage was observed on fruit rinsed and brushed at 60 or 65°C for 15 s. Although similar results were obtained in decay control and fruit quality of HWRB-55°C treated fruit and dry heated fruit, the commercial application of this short pre-storage heat treatment is more feasible than the dry heat treatment. © 2001 Elsevier Science Ltd.
Note:
Related Files :
GOLDEN DELICIOUS
Malus sylvestris
Malus x domestica
Penicillium expansum
Post-harvest
ripening
Storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S1466-8564(01)00032-7
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
31869
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:05
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Scientific Publication
Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing
2
Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Tuvia-Alkalai, S., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Feng, X., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Lurie, S., Dept. Postharvest Sci. Fresh Produce, ARO, the Volcani Centre, 50250, Bet Dagan, Israel
Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing
Two different heat treatments were compared as to their efficacy in preventing decay and maintaining post-harvest quality of Golden Delicious (Malus domestica Borkh). The apples were treated with a hot water rinsing and brushing machine (HWRB) for different temperatures, and compared to apples given a dry heat treatment (96 h at 38°C) and untreated apples. HWRB at 55°C for 15 s significantly reduced (at P=0.05) decay development in Penicillium expansum-inoculated fruit after 4 weeks at 20°C, or in naturally infected fruit after prolonged storage of 4 months at 1°C plus 10 days at 20°C. This treatment inhibited ripening processes as measured by relatively low respiration rate and ethylene evolution and a slow colour development, compared with non-heated control, and fruit quality was maintained. Heat damage was observed on fruit rinsed and brushed at 60 or 65°C for 15 s. Although similar results were obtained in decay control and fruit quality of HWRB-55°C treated fruit and dry heated fruit, the commercial application of this short pre-storage heat treatment is more feasible than the dry heat treatment. © 2001 Elsevier Science Ltd.
Scientific Publication
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