ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effect of storage temperature on development of rind blemish on Washington Navel oranges.

Tugwell, B. L.; Chvyl, W. L.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 105-108 Ref: 7 ref.

1996

บทคัดย่อ

Washington Navel oranges packed for export to the USA during 1993 and 1994 were stored at 2, 5, 8 or 10 deg C, or at 10 deg for 2 weeks followed by 5 deg (step-down regime), for 5, 7 or 9 weeks, with a view to determining the most suitable transport temperature to minimize rind blemishing caused by chilling, mould and weight loss. During the 1993 season oleocellosis rind blemish caused by rough handling was observed on 15% of the fruits. Chilling injury was not seen on fruits stored at a constant 10 deg or under the step-down regime. Up to 3% more rind blemish developed on fruits stored at 5 or 8 deg compared with other treatments. After 5 weeks' storage, weight loss averaged 3.5% at all temperatures and mould wastage was less than 1%. Fruits from the last shipment for the season, however, averaged 2.5% mould wastage and 8% of fruits stored at 5 deg developed stem-end chilling injury. During the 1994 season oleocellosis rind blemish averaged 6%, which was reduced by harvesting during the afterno

on. Storage at 2 deg resulted in 5.6% chilling injury, compared with only 2% at higher temperatures. Mould wastage was reduced from 0.7 to 0.3% and weight loss from 4.3 to 3.3% when storage temperature was lowered from 10 to 2 deg . A harvesting and handling protocol to minimize oleocellosis rind blemish has been developed and a carriage temperature of 10 deg for 2 weeks followed by 5 deg is recommended to minimize mould wastage, weight loss and rind blemish caused by chilling.