บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing.

Fallik, E., Tuvia-Alkalai, S., Feng, X., and Lurie, S.

Innovative Food Science and Emerging Technologies, Volume 2, Number 2, June 2001 , pp. 127-132

2001

บทคัดย่อ

Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing.

Two different heat treatments were compared as to their efficacy in preventing decay and maintaining post-harvest quality of Golden Delicious (Malus domestica). The apples were treated with a hot water rinsing and brushing machine (HWRB) for different temperatures, and compared to apples given a dry heat treatment (96 h at 38 deg C) and untreated apples. HWRB at 55 deg C for 15 s significantly reduced (at P = 0.05) decay development in Penicillium expansum-inoculated fruit after 4 weeks at 20 deg C, or in naturally infected fruit after prolonged storage of 4 months at 1 deg C plus 10 days at 20 deg C. This treatment inhibited ripening processes as measured by relatively low respiration rate and ethylene evolution and a slow colour development, compared with non-heated control, and fruit quality was maintained. Heat damage was observed on fruit rinsed and brushed at 60 or 65 deg C for 15 s. Although similar results were obtained in decay control and fruit quality of HWRB-55 deg C treated fruit and dry heated fruit, the commercial application of this short pre-storage heat treatment is more feasible than the dry heat treatment.