บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of postharvest heat treatments on fruit quality, surface structure, and fungal disease in Valencia oranges.

Williams, M. H.; Brown, M. A.; Vesk, M.; Brady, C.;

Australian Journal of Experimental Agriculture Year: 1994 Vol: 34 Issue: 8 Pages: 1183-1190 Ref: 30 ref.

1994

บทคัดย่อ

Effect of postharvest heat treatments on fruit quality, surface structure, and fungal disease in Valencia oranges.

ABSTRACT :

 

Valencia orange fruits receiving a hot water immersion treatment (25 deg C core temperature for 42 min) designed to disinfest against Queensland fruit fly (Bactrocera tryoni) lost significantly less moisture and remained firmer during storage (0 deg C and 84% RH for 5 weeks followed by one week at 21 deg c) than unheated control fruits. Disinfestation treatment also significantly reduced fruit acidity and the number of viable spores of Colletotrichum gloeosporioides [Glomerella cingulata], Penicillium digitatum and P. italicum. The gradual heating process involved with disinfestation was more successful in maintaining fruit quality than surface sterilization by hot water immersion (12 min at 53 deg C) or conditioning in air (24 h at 30 deg C and 90% RH). Heat-treated fruits showed enhanced colour development. Light and electron microscopy studies showed that heating had little effect on the structure of surface waxes; however, collapsed oil glands were observed after cold storage.