Radio frequency heating of walnuts and sweet cherries to control insects after harvest
Mitcham E.J.; Tang J.; Hansen J.D.; Johnson J.A.; Monzon M.E.; Simpson T.; Bikoba V.; Biasi B.; Wang S. and Feng X.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.112
2004
บทคัดย่อ
‘Bing’ sweet cherries (50) were heated in a polyethylene container holding 10 L of circulation distilled water with 2.3 g of NaCl. Fresh fruit must be treated in a saline solution to prevent burning at fruit contact points, and circulation improves heating uniformity within the RF field. Cherries were equilibrated in 35°C water for 6 minutes, then heated with RF energy to target temperatures between 50 and 54.5°C and held for 0.5 to 6 min. before hydro-cooling. Fruit were stored for 1 day at 5°C or 14 day at 0°C to simulate air or sea shipment, respectively. Shorter treatments at higher temperatures were better tolerated than longer treatments at lower temperatures. Cherry fruit infested with codling moth larvae were subjected to the same treatments. Mortality was 100% in all treatments except those at 50°C. However, fruit quality was unacceptable following sea shipment and marginal following air shipment. Treatment times would be significantly longer to provide for Probit 9 security (99.9968% population mortality) required for export to