Temperature equilibration of kiwifruit in different package configurations
Feng J., Tanner D.J., Maguire K. M., MacKay B. R., and Sabarez H.
Australian Postharvest Conference, In: A. Kleiber, A. Dahlenburg, M. Rettke, J. Speirs and M. Palmer (eds.). 23-27 Sept 2001. Australian Postharvest Conference Committee Publisher, Adelaide, South Australia. 2001
2001
บทคัดย่อ
Temperature equilibration of kiwifruit is a requirement for many procedures inscientific studies and commercial postharvest management. Minimising equilibration time reduces the possible changes in fruit attributes during the equilibration. As excessive fruit weight loss may also contribute to adverse changes in other fruit attributes, the best procedure should minimise both equilibration time and fruit weight loss. Recording or calculating changes in temperature during the equilibration will enable the changes in fruit attributes during the equilibration to be estimated. Fruit temperature of kiwifruit was monitored at two-minute intervals during equilibration in four different package configurations. 7/8th equilibration time and fruit weight loss were calculated for fruit in each packaging configuration. Kiwifruit packed in a polylined single-layered kiwifruit tray with a polyliner took 7.7 h to achieve 7/8thequilibration at room temperature (20 oC, 50-60 % RH, 0.6 m s-1 air flow). The equilibration time was reduced to 3.9, 3.3 and 2.6 h when fruits were packed in an open kiwifruit tray, plastic cups or a moulded pulp tray, respectively. The rate of evaporation was the highest in a moulded pulp tray followed by plastic cups, open kiwifruit tray and polylined kiwifruit tray. With the shortest equilibration time, no condensed water, and least weight loss at 7/8th equilibration, the moulded pulp tray is the best configuration for most studies requiring temperature equilibration. Measured data was compared to predicted data from a mechanistic mathematical model simulating heat transfer in packaged horticultural products.