נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effect of combined application of heat treatments and plastic packaging on keeping quality of 'Oroblanco' fruit (Citrus grandis L. x C. paradisi Macf.)
Year:
2000
Source of publication :
Postharvest Biology and Technology
Authors :
בן-יהושע, שמשון
;
.
נפוסי, ביאטריס
;
.
פרץ, יעקב
;
.
רודוב, ויקטור
;
.
Volume :
20
Co-Authors:
Rodov, V., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Agar, T., Department of Horticulture, University of Cukurova, 1330 Adana, Turkey
Peretz, J., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Nafussi, B., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Kim, J.J., Research Institute of Agricultural Resources Development, Konkuk University, Seoul 143-701, South Korea
Ben-Yehoshua, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
287
To page:
294
(
Total pages:
8
)
Abstract:
Combinations of various heat treatments with individual fruit sealing, packaging in polyethylene liners or waxing were tested as means to control pathological and physiological spoilage of 'Oroblanco' fruit (Citrus grandis L. x C. paradisi Macf.). The following heat treatments were used: curing at 36°C for 72 h, hot water dip at 52°C for 2 min or 'hot drench brushing' at 52, 56 or 60°C for 10 s. The standard packinghouse treatment included waxing with addition of thiabendazole (TBZ) and 2,4-D isopropyl ester. The fruit was stored for 2 weeks at 1°C (simulated low-temperature quarantine treatment), followed by 12-13 weeks at 11°C (simulated sea transportation to Japan) and 1 additional week at 20°C (simulated retail shelf-life period). The lowest weight loss and the highest firmness were observed with individually sealed fruit. Polyethylene liners were usually more efficient for weight loss control than waxing. However, the liner packaging enhanced the risk of postharvest disease development, if not accompanied by appropriate decay-controlling measures. Applying TBZ, hot water dip or curing controlled the development of postharvest pathogens, especially that of Penicillium molds. In another trial, both hot drench brushing at 56 or 60°C and hot water dip reduced decay incidence. Hot drench brushing at 60°C and hot water dip slowed fruit softening and reduced buttons abscission. In addition, the hot drench brushing at 60°C significantly delayed the loss of 'Oroblanco' green rind color, especially at the stylar and stem ends of the fruit. The hot dip at 52°C inhibited yellowing only when combined with individual seal-packaging. (C) 2000 Elsevier Science B.V.
Note:
Related Files :
Citrus grandis L. x C. paradisi Macf.
Curing
Heal treatment
Hot drench brushing
Peel color
Penicillium
waxing
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0925-5214(00)00129-0
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32123
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:07
You may also be interested in
Scientific Publication
Effect of combined application of heat treatments and plastic packaging on keeping quality of 'Oroblanco' fruit (Citrus grandis L. x C. paradisi Macf.)
20
Rodov, V., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Agar, T., Department of Horticulture, University of Cukurova, 1330 Adana, Turkey
Peretz, J., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Nafussi, B., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Kim, J.J., Research Institute of Agricultural Resources Development, Konkuk University, Seoul 143-701, South Korea
Ben-Yehoshua, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Effect of combined application of heat treatments and plastic packaging on keeping quality of 'Oroblanco' fruit (Citrus grandis L. x C. paradisi Macf.)
Combinations of various heat treatments with individual fruit sealing, packaging in polyethylene liners or waxing were tested as means to control pathological and physiological spoilage of 'Oroblanco' fruit (Citrus grandis L. x C. paradisi Macf.). The following heat treatments were used: curing at 36°C for 72 h, hot water dip at 52°C for 2 min or 'hot drench brushing' at 52, 56 or 60°C for 10 s. The standard packinghouse treatment included waxing with addition of thiabendazole (TBZ) and 2,4-D isopropyl ester. The fruit was stored for 2 weeks at 1°C (simulated low-temperature quarantine treatment), followed by 12-13 weeks at 11°C (simulated sea transportation to Japan) and 1 additional week at 20°C (simulated retail shelf-life period). The lowest weight loss and the highest firmness were observed with individually sealed fruit. Polyethylene liners were usually more efficient for weight loss control than waxing. However, the liner packaging enhanced the risk of postharvest disease development, if not accompanied by appropriate decay-controlling measures. Applying TBZ, hot water dip or curing controlled the development of postharvest pathogens, especially that of Penicillium molds. In another trial, both hot drench brushing at 56 or 60°C and hot water dip reduced decay incidence. Hot drench brushing at 60°C and hot water dip slowed fruit softening and reduced buttons abscission. In addition, the hot drench brushing at 60°C significantly delayed the loss of 'Oroblanco' green rind color, especially at the stylar and stem ends of the fruit. The hot dip at 52°C inhibited yellowing only when combined with individual seal-packaging. (C) 2000 Elsevier Science B.V.
Scientific Publication
You may also be interested in