ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Hot dips and high-temperature conditioning to improve shelf quality of late-crop cactus pear fruit.

Schirra, M.; Barbera, G.; D'Aquino, S.; Mantia, T. la; McDonald, R. E.;

Tropical Science Year: 1996 Vol: 36 Issue: 3 Pages: 159-165 Ref: 17 ref.

1996

บทคัดย่อ

The response of late-crop cactus pear (Opuntia ficus-indica) to postharvest hot water dip treatments (5 min at 55 deg C) with or without thiabendazole (1000 p.p.m.) and high-temp. conditioning (24 h at 38 deg ) or both in combination, was investigated over 4 weeks of storage at 6 deg and 1 additional week at 20 deg (simulated shelf life). All treatments reduced cold- and rot-induced losses without causing heat injury or detrimental effects to fruit firmness, flavour, taste or peel appearance. The combined treatments did not significantly reduce chilling injury and decay with respect to treatments applied separately. Fruit respiration and ethylene production rate were minimally affected by postharvest treatments. Treatments only had a slight effect on pH, total soluble solids, acetaldehyde and ethanol in the juice during refrigeration or shelf life. Ascorbic acid levels were generally lower in all fruit following simulated shelf life. Prestorage dipping of the fruit in water at 55 deg for 5 min o

r conditioning at 38 deg under saturated humidity for 24 h appeared to be effective in improving the quality of cactus pears during marketing and could reduce the need for postharvest fungicides.