ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Hot dip treatments reduce chilling injury during storage of citrus fruit at 1 deg C.

Wild, B. L.;

CSIRO Food Research Quarterly Year: 1990 Vol: 50 Issue: 2 Pages: 36-41 Ref: 23 ref.

1990

บทคัดย่อ

The results of 2-minute fruit dip treatments with hot water (50-53 deg C) or hot solutions of the fungicides benomyl and thiabendazole and waxing are presented for 3 experiments with oranges, cultivars Valencia and Washington Navel, and the grapefruit cultivar Marsh. Fruits were treated before being stored at below optimum temperatures of 1 deg (oranges) and 1 and 10 deg (grapefruits). With Valencia, handling treatments significantly affected the incidence of chilling injury during 15 weeks of storage (evidenced by dark brown rind pitting). Damage was most severe in controls dipped in water at 18 deg , with 98.4% of fruits showing some injury. Hot thiabendazole (1000 mg/litre) dipping gave the best results; dipping in hot water or hot benomyl (500 mg/litre) significantly reduced injury. With Washington, stored for 20 days, the most effective treatment was a hot thiabendazole dip, either alone or followed by waxing. Waxing after other dips was also beneficial and it also improved the chilling protection provided in a standard treatment of "curing" fruits at 20 deg for a week before cold storage. With Marsh, stored for 4 weeks, no chilling injury occurred at 10 deg , regardless of treatment. At 1 deg all hot dips greatly reduced injury compared with similar dips at 14 deg and controls; thiabendazole at 50 deg was significantly better than water at 50 deg . The results are discussed in relation to the development of commercial prestorage dips.