บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Hot water dip reduces superficial scald and maintains quality of Granny Smith apples.

Uslu H., Erkan M., Pekmezci M.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.95

2004

บทคัดย่อ

Hot water dip reduces superficial scald and maintains quality of Granny Smith apples.  In this study, the effects of hot water dip treatments at various temperatures and duration o­n superficial scald development and postharvest quality of Granny Smith apples (Malus domestica Borkh.) were investigated.Apples were dipped into hot water at 48 °C for 12, 18 and 24 min and at 53 °C for 1, 3 and 6 min.After hot water dip treatments all fruits were stored at 0 and 3 °C temperature with 90-92% relative humidity.

During the storage period, various chemical and physical analyses (e.g. weight loss, flesh firmness, titratable acid, soluble solids, starch degradation, chlorophyll content and peel colour changes) were performed o­n the apples by taking at certain intervals.Furthermore, superficial scald incidence and decay development were observed.Experiment results showed that hot water dip treatments at different temperatures and duration could maintain fruit quality and prevent superficial scald development of‘Granny Smith’ apples.