Combination effect of hot water dip and HDPE film wrapping on the quality and storage life of lemons
Erkan M and Karasahin I
Program and Abstracts, 11th International Citrus Congress (ISC Congress), 26-20 October 2008, Wuhan, China. 333 pages.
2008
บทคัดย่อ
Combination effect of hot water dip and HDPE film wrapping on the quality and storage life of lemons
‘Kıbrıs’ lemons (Citrus limon (L.) Burm. F.) were harvested at optimal maturity and divided into three groups. The first group of lemons was dipped in hot water at 53°C for 3 and 6 min and individually wrapped in high density polyethylene (HDPE) plastic film. The second group of the lemons was dipped in hot water at 53°C for 3 and 6 min, and the third group of the lemons was not either not water dipped or individually wrapped and they were considered as control group Lemons were stored at 8 and 10°C with 90-92% RH for 6 months. HWD plus HDPE-wrapping significantly delayed fruit senescence, reducing changes in weight loss, juice yield titratable acidity, soluble solids ascorbic acid and percent decay with respect to control fruit. HWD and HDPE-wrapped lemons stored at 8°Cshowed lower symptoms of penicillium decay and aging than that of stored at 10°C. The overall marketable quality of the fruit was higher in HWD + HDPE-wrapped lemons than HWD and control lemons.