ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Post-harvest heat treatments with a view to reducing chilling injury in Fuerte avocado fruit.

Donkin, D. J.; Wolstenholme, B. N.;

Yearbook - South African Avocado Growers' Association Year: 1995 Vol: 18 Pages: 80-84 Ref: 11 ref.

1995

บทคัดย่อ

Heat treatment trials were carried out on Fuerte avocado fruits using dry heat, vapour heat and warm water baths in an attempt to find a time-temperature relationship which would confer greater chilling resistance on the fruits. Dry heat treatments were carried out in 1993 using temperatures of 36 and 38 deg C for 48 h. These treatments all caused rind blackening but extended ripening time after 28 days of cold storage at 6.5, 5.5 or 3.5 deg . In 1994, a wider range of treatments were tested, including all 3 heat forms and various temperatures (in the range 36-48 deg ) and durations. After treatment, all fruits were stored at 3.5 deg for 28 days. Warm water treatments caused severe rind blackening, even before cold storage, and inhibited ripening after cold storage. Dry heat treatments did not increase fruit quality after cold storage compared with untreated controls. Vapour heat treatment for 1.5 and 3 h at 40 deg reduced external blackening and pulpspot compared with controls, without reducing

 ripening time after storage.