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אסיף מאגר המחקר החקלאי
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A short hot water rinse and brushes: A technology to reduce postharvest losses - 4 years of research
Year:
2001
Source of publication :
Acta Horticulturae
Authors :
Alkalai-Tuvia, Sharon
;
.
Copel, Azica
;
.
Fallik, Elazar
;
.
Regev, Rafi
;
.
Weissblum, Aharon
;
.
Volume :
553
Co-Authors:
Fallik, E., ARO-The Volcani Center, Dept. of Postharvest Science of Fresh Produce, Israel
Tuvia-Alaklai, S., ARO-The Volcani Center, Dept. of Postharvest Science of Fresh Produce, Israel
Copel, A., ARO-The Volcani Center, Dept. of Postharvest Science of Fresh Produce, Israel
Wiseblum, A., Institute of Agricultural Engineering, P.O.Box 6, Bet-Dagan, 50250, Israel
Regev, R., Institute of Agricultural Engineering, P.O.Box 6, Bet-Dagan, 50250, Israel
Facilitators :
From page:
413
To page:
416
(
Total pages:
4
)
Abstract:
A unique method for simultaneously cleaning and disinfecting fresh agricultural produce has been developed (Israeli patent 116965). The fresh harvested produce is placed on several moving brushes and simultaneously rinsed and disinfected for 10 to 30 seconds with recycled hot water at temperatures between 50-65°C, depending on the type of produce. This method was developed primarily to remove the dust from the calyx area of bell peppers in order to export the fruit to Europe and the USA. In addition to improving the general appearance of the fresh produce, hot water brushing also causes a 3 to 4 log reduction of the epiphytic pathogen population, thus significantly reducing decay development during storage and marketing. Treated fruits lost significantly less weight due to melting of the natural surface wax, which seals natural openings or invisible cracks on the peel. The short hot water rinse also increased fruit resistance against chilling injury and decay development. Today this technology is used commercially on sweet bell peppers, melons, mangoes, sweet corn, kumquats, litchi, and tomatoes. Currently more than 140 units are operated in packinghouses, with a capacity of 500 kg to 30 tonnes of fresh harvested produce an hour. Postharvest losses have been reduced to less than 2%, thus saving Israeli farmers more than $15 million. In addition, new markets in Europe and northern America have been opened for Israeli commodities.
Note:
Related Files :
food loss
food storage
Heat treatment
hot water brushing
Mode of action
postharvest treatment
ripening
technology and storage
Show More
Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
31105
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:59
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Scientific Publication
A short hot water rinse and brushes: A technology to reduce postharvest losses - 4 years of research
553
Fallik, E., ARO-The Volcani Center, Dept. of Postharvest Science of Fresh Produce, Israel
Tuvia-Alaklai, S., ARO-The Volcani Center, Dept. of Postharvest Science of Fresh Produce, Israel
Copel, A., ARO-The Volcani Center, Dept. of Postharvest Science of Fresh Produce, Israel
Wiseblum, A., Institute of Agricultural Engineering, P.O.Box 6, Bet-Dagan, 50250, Israel
Regev, R., Institute of Agricultural Engineering, P.O.Box 6, Bet-Dagan, 50250, Israel
A short hot water rinse and brushes: A technology to reduce postharvest losses - 4 years of research
A unique method for simultaneously cleaning and disinfecting fresh agricultural produce has been developed (Israeli patent 116965). The fresh harvested produce is placed on several moving brushes and simultaneously rinsed and disinfected for 10 to 30 seconds with recycled hot water at temperatures between 50-65°C, depending on the type of produce. This method was developed primarily to remove the dust from the calyx area of bell peppers in order to export the fruit to Europe and the USA. In addition to improving the general appearance of the fresh produce, hot water brushing also causes a 3 to 4 log reduction of the epiphytic pathogen population, thus significantly reducing decay development during storage and marketing. Treated fruits lost significantly less weight due to melting of the natural surface wax, which seals natural openings or invisible cracks on the peel. The short hot water rinse also increased fruit resistance against chilling injury and decay development. Today this technology is used commercially on sweet bell peppers, melons, mangoes, sweet corn, kumquats, litchi, and tomatoes. Currently more than 140 units are operated in packinghouses, with a capacity of 500 kg to 30 tonnes of fresh harvested produce an hour. Postharvest losses have been reduced to less than 2%, thus saving Israeli farmers more than $15 million. In addition, new markets in Europe and northern America have been opened for Israeli commodities.
Scientific Publication
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