תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםPostharvest heat treatments have been used for many years as alternative, non-chemical methods to control fungal diseases and insect infestation in fruits and vegetables. In this study, we examined the effects of a new hot water brushing (HWB) treatment, which sprays hot water on fruit as they move along a belt of brush rollers, on the resistance of red grapefruit (Citrus paradisi ‘Star Ruby’) to green mould decay caused by Penicillium digitatum (Pers.: Fr.) Sacc. and on the development of chilling injury (CI) symptoms during cold storage. We found that a 20 s HWB treatment at 59°C and 62°C reduced decay, after artificial inoculation of wounded fruit, by 52% and 70%, respectively, as compared to untreated fruit (control), whereas rinsing and brushing the fruit with tap water (~20°C), or with hot water at lower temperatures of 53°C and 56°C, were ineffective in reducing decay development. The HWB treatments were most effective in enhancing fruit disease resistance when the fruit were inoculated 1 or 3 days after the heat treatments, and were much less effective when the fruit were inoculated on the same day or after 7 days. The HWB treatments at 59°C and 62°C for 20 s also significantly reduced the CI index and the percentage of fruit displaying CI symptoms after 6 weeks of storage at 2°C and an additional week at 20°C by 42% and 58%, respectively, as compared to untreated fruit. Again, rinsing and brushing the fruit with tap water, or HWB treatments at lower temperatures of 53°C and 56°C, had no significant effect on CI incidence. The HWB treatments further cleaned the fruit and improved its general appearance without causing any surface damage, and did not influence fruit weight loss, percentage of total soluble solids in the juice, juice acidity, or fruit colour.
ACIAR Proceedings no. 100
Postharvest heat treatments have been used for many years as alternative, non-chemical methods to control fungal diseases and insect infestation in fruits and vegetables. In this study, we examined the effects of a new hot water brushing (HWB) treatment, which sprays hot water on fruit as they move along a belt of brush rollers, on the resistance of red grapefruit (Citrus paradisi ‘Star Ruby’) to green mould decay caused by Penicillium digitatum (Pers.: Fr.) Sacc. and on the development of chilling injury (CI) symptoms during cold storage. We found that a 20 s HWB treatment at 59°C and 62°C reduced decay, after artificial inoculation of wounded fruit, by 52% and 70%, respectively, as compared to untreated fruit (control), whereas rinsing and brushing the fruit with tap water (~20°C), or with hot water at lower temperatures of 53°C and 56°C, were ineffective in reducing decay development. The HWB treatments were most effective in enhancing fruit disease resistance when the fruit were inoculated 1 or 3 days after the heat treatments, and were much less effective when the fruit were inoculated on the same day or after 7 days. The HWB treatments at 59°C and 62°C for 20 s also significantly reduced the CI index and the percentage of fruit displaying CI symptoms after 6 weeks of storage at 2°C and an additional week at 20°C by 42% and 58%, respectively, as compared to untreated fruit. Again, rinsing and brushing the fruit with tap water, or HWB treatments at lower temperatures of 53°C and 56°C, had no significant effect on CI incidence. The HWB treatments further cleaned the fruit and improved its general appearance without causing any surface damage, and did not influence fruit weight loss, percentage of total soluble solids in the juice, juice acidity, or fruit colour.
ACIAR Proceedings no. 100
