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Reducing chilling injury and decay of stored citrus fruit by hot water dips
Year:
1995
Source of publication :
Postharvest Biology and Technology
Authors :
Albagli, Riva
;
.
Ben-Yehoshua, Shimshon
;
.
Rodov, Victor
;
.
Volume :
5
Co-Authors:
Rodov, V., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Ben-Yehoshua, S., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Albagli, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Fang, D.Q., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Facilitators :
From page:
119
To page:
127
(
Total pages:
9
)
Abstract:
The effect of hot water dips (53 °C, 2-3 min) on chilling injury (CI) and decay of various citrus fruits was compared with the effect of curing (36 °C, 72 h). Experiments were conducted with grapefruit (Citrus paradisi Macf., cv. Marsh), lemon (Citrus limon. Burm., cv. Eureka), oroblanco (C. grandis Osb. × C. paradisi, cv. Oroblanco, syn. Sweety) and kumquat (Fortunella margarita Swingle, cv. Nagami). Prestorage hot water dips reduced significantly the sensitivity of all these fruits to CI. Subsequent sealing of hot water-dipped fruit improved the positive effect but was not essential for the success of treatment. In our experiments, addition of fungicides (imazalil or thiabendazole, 1000 ppm) to the hot dip did not increase significantly the CI-reducing effect, but prevented fruit decay. Hot water dip also reduced decay of citrus fruits stored both at low and optimal temperatures, demonstrating an effect comparable to that of curing. An increased level of putrescine was observed in hot water-dipped grapefruit and lemons. Compared with curing, hot water dip was much easier to implement and could be combined with regular packing-house treatment procedures. © 1995.
Note:
Related Files :
chilling injury
Curing
Grapefruit (Citrus paradisi Macf.)
Lemon (C. limon. Burm.)
putrescine
Show More
Related Content
More details
DOI :
10.1016/0925-5214(94)00011-G
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21058
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:41
You may also be interested in
Scientific Publication
Reducing chilling injury and decay of stored citrus fruit by hot water dips
5
Rodov, V., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Ben-Yehoshua, S., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Albagli, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Fang, D.Q., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet-Dagan, 50250, Israel
Reducing chilling injury and decay of stored citrus fruit by hot water dips
The effect of hot water dips (53 °C, 2-3 min) on chilling injury (CI) and decay of various citrus fruits was compared with the effect of curing (36 °C, 72 h). Experiments were conducted with grapefruit (Citrus paradisi Macf., cv. Marsh), lemon (Citrus limon. Burm., cv. Eureka), oroblanco (C. grandis Osb. × C. paradisi, cv. Oroblanco, syn. Sweety) and kumquat (Fortunella margarita Swingle, cv. Nagami). Prestorage hot water dips reduced significantly the sensitivity of all these fruits to CI. Subsequent sealing of hot water-dipped fruit improved the positive effect but was not essential for the success of treatment. In our experiments, addition of fungicides (imazalil or thiabendazole, 1000 ppm) to the hot dip did not increase significantly the CI-reducing effect, but prevented fruit decay. Hot water dip also reduced decay of citrus fruits stored both at low and optimal temperatures, demonstrating an effect comparable to that of curing. An increased level of putrescine was observed in hot water-dipped grapefruit and lemons. Compared with curing, hot water dip was much easier to implement and could be combined with regular packing-house treatment procedures. © 1995.
Scientific Publication
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