Effect of combined application of heat treatments and plastic packaging on keeping quality of 'Oroblanco' fruit (Citrus grandis L.xC. paradisi Macf.).
Rodov, V.; Agar, T.; Peretz, J.; Nafussi, B.; Kim JongJin; BenYehoshua, S.;
Postharvest Biology and Technology Year: 2000 Vol: 20 Issue: 3 Pages: 287-294 Ref: 23 ref.
2000
บทคัดย่อ
Combinations of various heat treatments with individual fruit sealing, packaging in polyethylene liners or waxing were tested as means to control pathological and physiological spoilage of Oroblanco fruits (Citrus grandis x C. paradisi). The following heat treatments were used: curing at 36 deg C for 72 h, hot water dip at 52 deg C for 2 min or 'hot drench brushing' at 52, 56 or 60 deg C for 10 s. The standard packinghouse treatment included waxing with addition of thiabendazole (TBZ) and 2,4-D isopropyl ester. The fruits were stored for 2 weeks at 1 deg C (simulated low-temperature quarantine treatment), followed by 12-13 weeks at 11 deg C (simulated sea transportation to Japan) and 1 additional week at 20 deg C (simulated retail shelf-life period). The lowest weight loss and the greatest firmness were observed with individually sealed fruits. Polyethylene liners were usually more efficient for weight loss control than waxing. However, the liner packaging enhanced the risk of postharvest diseas
e development, if not accompanied by appropriate decay-controlling measures. Applying TBZ, hot water dip or curing controlled the development of postharvest pathogens, especially that of Penicillium moulds. In another trial, both hot drench brushing at 56 or 60 deg C and hot water dip reduced decay incidence. Hot drench brushing at 60 deg C and hot water dip slowed fruit softening and reduced button abscission. In addition, the hot drench brushing at 60 deg C significantly delayed the degreening process, especially at the stylar and stem ends of the fruit. The hot dip at 52 deg C inhibited yellowing only when combined with individual seal-packaging.