Combined Hot Water and UV-C Treatments reduces Postharvest Decay and Maintains Quality of Eggplants
I. Karasahin, M. Pekmezci and M. Erkan
Book of Book of Abstract.Information & technology for sustainable fruit & vegetable production, The 7th Fruit, Nut and Vegetable Production Engineering Symposium, 12-16 September 2005, Monpellier, France. Page 20
2005
บทคัดย่อ
Hot water and Ultraviolet-C light (254 nm) are proposed as alternative physical techniques for the use of chemicals to reduce fungal decays of eggplants during storage. In order to investigate the effects of combined hot water and UV-C treatments, fruits re dipped into hot water at 40°C for 3 minutes duration and exposed to UV-C dose at 3.6 kJm-2. Combination treatments were performed in too different ways. Fruits were divided into two groups. First group was dipped into hot water followed by UV-C treatment and second group was exposed to UV-C followed by hot water treatment. After treatments, eggplants were stored al 10°C temperature with 90-95% relative humidity for 20 days. Untreated fruits were used as control. Both combination treatments tested, reduced the percentage of decay. But UV -C followed by hot water treatment was found to be more effective in controlling decay. During storage period, the lowest weight loss was 0.68% at hot water followed by UV-C' treated fruit. Titratable acidify content was higher in treated fruits than untreated controls. There was no significant interaction between TSS% and combination treatments observed.