ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Tolerance of red-fleshed grapefruit to a constant or stepped temperature, forced-air quarantine heat treatment

Krista C. Shellie and Robert L. Mangan

Postharvest Biology and Technology Vol: 7 Issue: 1-2 Pages: 151-159.

1996

บทคัดย่อ

The quality of red-fleshed grapefruit after exposure to a constant (46°C for 300 min), or stepped (40°C for 120 min, 50°C for 90 min, and 52°C until the fruit center temperature is 48°C) temperature, forced-air quarantine heat treatment was evaluated. Grapefruit exposed to either heat treatment had lower titratable acidity and slightly better flavor ratings than fruit not exposed to a heat treatment. Neither of the heat treatments resulted in external or internal damage to the fruit nor an increased incidence of decay during storage. The average center temperature of fruit exposed to the stepped temperature heat treatment reached 48°C after 240 min of treatment, and exceeded that of fruit exposed to the constant temperature treatment by 2°C for about 80 min. Though both heat treatments provide quarantine security against the Mexican fruit fly, the constant temperature heat treatment is preferred over the stepped temperature heat treatment because fruit are not exposed to high temperatures that, given sufficient duration of exposure, could potentially lower market quality.