Extension of kumquat fruit storage life by postharvest hot dip treatments in water and freshening agent
Schirra, M. Agabbio, M. Continella, G. and D'Aquino, S.
Advances in Horticultural Science Year: 1995 Vol: 9 Issue: 2 Pages: 83-86.
1995
บทคัดย่อ
ABSTRACT :
The response of Ovale kumquat fruits to postharvest water dip treatments at 53 deg C, with or without Semperfresh FLO (SPF) edible sucrose ester coating, after 6 weeks of storage at 6 deg and a subsequent 1 week of simulated shelf-life at 20 deg , was compared with the response to water dip treatments at 20 deg , with or without SPF. Hot water or SPF at 53 deg significantly reduced rot development (Penicillium, Botrytis and Alternaria) and fruit weight loss with respect to dipping at 20 deg , with minimal differences between treatments. No significant differences in rot percentage and fruit weight loss were detected after 3 or 6 weeks of storage at 6 deg between fruits dipped in water or in SPF at 20 deg , while the percentage of rot was significantly higher in fruits treated with SPF following subsequent simulated shelf-life. The physiological response of fruits, as measured by respiration rate and ethylene production rate, after simulated shelf-life following storage was quite similar in all c
ases. Minimal differences occurred in juice acidity and TSS. Acetaldehyde and ethanol concentrations were higher in fruits treated with SPF than in those dipped in water at either temperature. At the end of simulated shelf-life no treatment-dependent differences were detected in fruit flavour and taste, but fruit appearance was judged to be better with SPF coating at 53 deg . It was concluded that postharvest water dipping at 53 deg represents a viable method for defending kumquats against pathogens during and after cold storage. Fruit appearance may be improved when hot water is used in combination with SPF.