บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of different postharvest hot water treatments on quality and storability of 'Marsh' grapefruit.

El-Shiekh, A. F.;

Gartenbauwissenschaft Year: 1996 Vol: 61 Issue: 2 Pages: 91-95 Ref: 23 ref.

1996

บทคัดย่อ

Effect of different postharvest hot water treatments on quality and storability of 'Marsh' grapefruit.

Marsh grapefruits were given hot water treatment at 48 deg C for 2 or 3 h or at 45 deg for 3 h, prior to storage at 4 deg . Controls received no hot water treatment before cold storage. Water immersion of fruits at 48 deg for 2 or 3 h resulted in higher weight loss, TSS content, pH and incidence of decay (>30%) and lower juice percentage, titratable acidity, firmness and colour intensity after 90 days of storage than immersion at 45 deg . No loss in quality resulted from postharvest immersion of the fruits at constant 45 deg for 3 h; weight, firmness and natural colour were retained and no chilling injury or decay symptoms were detected after 90 days of storage. Control fruits developed >35% chilling injury after storage at 4 deg for 90 days. It is concluded that use of hot water treatment at 45 deg as a quarantine measure against fruit fly (Ceratitis capitata) will prolong shelf-life of grapefruits and maintain fruit quality at low storage temperature.