บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Cold quarantine responses of blood oranges to postharvest hot water and hot air treatments

Mario Schirra , Maurizio Mulas, Angela Fadda and Emanuele Cauli

Postharvest Biology and Technology Volume 31, Issue 2 , February 2004, Pages 191-200

2004

บทคัดย่อ

Cold quarantine responses of blood oranges to postharvest hot water and hot air treatments

The potential of hot water dipping (HWD) for 3 min at 50 °C and hot air treatment (HAT) at 37 °C for 48 h to control chilling injuryand decay in ‘Tarocco’, ‘Moro’, ‘Sanguinello’ and ‘Doppio sanguigno’ blood oranges during cold quarantine at 1 °C for 16 days, subsequent storage at 8 °C for 3 weeks and an additional week of simulated marketing period (SMP) at 20 °C was investigated over 2 years’ harvest seasons. Unheated and non-HWDfruitwere used as controls. Chilling injury(CI) occurred mostly during storage at 8 °C and subsequent SMP, rather than during quarantine at 1 °C, and predisposedfruitto decay, especially during SMP. The cultivars ‘Tarocco’ and ‘Moro’ were more susceptible to CI than ‘Doppio sanguigno’ and ‘Sanguinello’. HWD and HAT similarly reduced the incidence of CI in all cultivars, and neither treatment caused visible damage to thefruit.HWD did not affectfruitfirmness, taste and flavour (organoleptic) traits and internalfruitquality attributes (juice yield, soluble solids concentration, titratable acidity, ascorbic acid and juice ethanol concentrations). By contrast, HAT caused a significant decrease infruitfirmness, adversely affectedfruitorganoleptic acceptance and internal quality characteristics. Thus, while HWD can have important commercial applications in minimising the risk of CI and decay of quarantinedfruit,HAT cannot be recommended to improve keeping quality of blood oranges following cold disinfestation forfruitfly.