บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Influence of postharvest hot-dip fungicide treatments on Redblush grapefruit quality during long-term storage.

Schirra, M.; Mulas, M.; Baghino, L.;

Food Science and Technology International/Ciencia y Tecnologia de Alimentos Year: 1995 Vol: 1 Issue: 1 Pages: 35-40 Ref: 16 ref.

1995

บทคัดย่อ

Influence of postharvest hot-dip fungicide treatments on Redblush grapefruit quality during long-term storage.

 

Redblush grapefruits were dipped for 3 min in water at 50 deg or 20 deg C, with or without 1500 p.p.m. imazalil (IMZ) or thiabendazole (TBZ). Fruits were stored for 16 weeks at 8 deg and then held at 20 deg for one week to simulate shelf life. IMZ and TBZ treatment at 20 deg reduced the incidence of chilling injury by about 50-60% and the percentage of fungal decay, mainly caused by Penicillium digitatum and P. italicum, by 20%. The effectiveness of the 2 fungicides was considerably increased at 50 deg . Dipping in hot water without fungicides was also beneficial. The chilling injury index was 3-fold lower in fruits dipped in water at 50 deg compared with fruits dipped in water at 20 deg . IMZ treatment at 50 deg was phytotoxic, resulting in reddish peel pitting starting during the fourth week of storage. By the end of shelf life, fruits treated with IMZ at 20 deg had higher respiration rates than fruits from other treatments. Endogenous ethylene production and internal quality attributes (juice

 %, TSS content, juice acidity, and ripening index) were similar between treatments. Ethanol concentration in the juice was lower in fruits treated with the 2 fungicides, whereas differences due to dip temperature were negligible in most cases.