ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest application of hot water treatment in citrus fruits: the road from the laboratory to the packing-house.

Ben-Yehoshua, S.; Peretz, J.; Rodov, V.; Nafussi, B.; Yekutieli, O.; Wiseblum, A.; Regev, R.;

Acta Horticulturae Year: 2000 Issue: No. 518 Pages: 19-28 Ref: 18 ref.

2000

บทคัดย่อ

Results of hot water treatments applied to various citrus fruit species are described. A 2-minute dip in water at 53 or 56 deg C markedly reduced decay caused by Penicillium digitatum and P. italicum in kumquats (cv. Nagami), but water at a higher temperature (59 or 61 deg C) increased decay. Drenching the fruits for 30 s with water at 53 or 56 deg C gave similar results to dipping for 2 minutes and is recommended as the preferred commercial treatment due to enhanced uniform continuous heat application. Brushing was less effective at reducing decay but improved fruit gloss. The decay reductions allowed the kumquats to be exported by sea rather than air, resulting in significant savings. In Marsh grapefruits, a combined hot water (52 deg C) + growth regulator (50 ppm Progibb + 200 ppm 2,4-D) treatment reduced decay compared with hot water treatment alone. In Valencia oranges, 400 ppm imazalil heated to 55 deg C gave similar decay control to 1000 ppm non-heated imazalil (the standard treatment).