Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing (original) (raw)
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2002
The potential for hot water treatment (HWT) to improve quality of ‘Hass’ avocado following cold disinfestation for fruit flies, was investigated. Avocado fruit were placed in water at 38–42 °C for 20–60 min, disinfested for 16 days at 1 °C, then ripened at 20 °C. In the following season, fruit from another orchard were treated with hot water at 39–42 °C for 20–30 min, disinfested as above, then ripened at 16 °C. In both seasons, HWT significantly reduced skin damage caused by cold disinfestation, with 40 °C for 30 min, 41 °C for 20–30 min and 42 °C for 25–30 min giving the greatest reduction. Hot water treatments also reduced body rots in ripe fruit, with 40 and 41 °C for 30 min being consistently the most effective. Treatment at 42 °C increased body rots compared to the other HWTs in one season, and there was no benefit of HWT times longer than 30 min. The severity of vascular browning (VB) and mesocarp discolouration (MD) in ripe fruit was generally low, and increased following co...
Heat treatment application to increase fruit and vegetable quality
Stewart Postharvest Review, 2007
Purpose of review: Heat treatment has been used for quarantine and decay control in an increasing variety of crops, and its use has been extended to the inhibition of the ripening processes or the induction of resistance to chilling injury. Through a brief overview of certain studies about the physiological, pathological and physical principles of heat treatment with emphasis on the physical or engineering aspects, an effort is made to determine the focus of further research. Main findings: Research effort on heat treatment in the postharvest stage has been increasing steadily in recent years, with successful laboratory investigations and some scale-up development of the use of hot water, radio frequencies, microwaves and hot air in disinfestation, disinfection, chilling injury control and the slowing down of the ripening process in various fresh horticultural crops. Several aspects of the mechanisms of heat treatment in terms of decay control, induction of thermotolerance, and heat transfer under uniform heating media have been thoroughly evaluated. The threshold temperature and uniformity in space throughout the entire duration of the process are the two most important factors that should be taken into account during heat treatment process development on an industrial scale. Directions for future research: The challenge for heat treatment lies in the scale-up of some treatment methods by optimising the temperature range and duration, improving the uniformity of heat treatment, and conducting research into a protocol for the adoption of different heat treatments as part of the postharvest chain.
Essential Principles of Postharvest Heat Treatments in Fruit Crops
International Journal of Environment and Climate Change, 2024
In recent years, the field of heat treatment for commodities, particularly in the context of pest control and pathogen reduction, has advanced significantly. Hot water treatments (HWT) have emerged as a promising solution, addressing a range of postharvest challenges, from insect control to preventing fungal development and storage disorders like chilling injury. These treatments involve
Effects of the Rate of Heating on Apple and Pear Fruit Quality
Journal of Food Quality, 2000
There is evidence that the rate of heating to meet quarantine security impacts fruit quality as well as insect mortality. Linear heating rates of 4, 6, 8, 10, and 12C/h to treatment temperatures of 44 and 46C were used to treat 8 cultivars of apples ('Delicious', 'Golden Delicious', 'Granny Smith ', 'Fuji', 'Gala I, Yonagold', 'Braeburn ' , and 'Cameo 7 and two cultivars of winter pear ('d 'Anjou ' and ' B o x 7. Fruit were stored, ripened, and tested for various quality parameters.
Journal of Consumer Protection and Food Safety, 2019
Citrus chilling injury causes 25% postharvest losses by shortening its storage life and lowers its market value in developed countries. In citrus fruits, chilling injury is characterized by increased moisture loss and disease susceptibility. The present study was conducted with the objective to evaluate the effects of pre-storage heat treatments (HTS: control, 5, 10, 15 and 20 min), heat treatment methods (HTM: wet heat treatment [WHT], vapor heat treatment [VHT]), and exposure temperatures (ET: chilled [2.5°C], non-chilled [10°C]) on citrus fruits (cv. Blood Red having sour orange rootstock) during 2015-2016 at the University of Agriculture, Peshawar, Pakistan. Sweet orange fruits and fruit discs of 10 mm diameter were simultaneously treated with WHT and VHT. The heat treated fruits and fruit discs were separated into two lots. One lot was held at non-chilling temperature (10 ± 1°C), while the other lot was exposed to chilling temperature (2.5 ± 1°C) for 75 days and packed in fiber board packages. The fruits and fruit discs after 75 days storage at both storage temperatures (10 ± 1°C and 2.5 ± 1°C) were incubated at ambient temperature for 7 days (simulated marketing time) and analyzed for different chilling injury parameters. Heat treatment periods (HTS), exposure temperature (ET) and their interactions (HTS 9 ET) showed significant (p B 0.05) differences for the majority of the traits. The interaction of HTS 9 HTM was significant (p B 0.05) for weight loss and surface pitting. However, heat treatment methods (HTM) and interaction of ET 9 HTM 9 HTS was significant for surface pitting and weight loss, respectively. The non-chilled (10 ± 1°C) fruits revealed lower weight loss (6.80%), surface pitting (4.40%), disease incidence (7.07%), disease expansion (3.97 mm), ion leakage (15.77%) while the ascorbic acid increased (32.38 mg 100 g-1). However, chilling (2.5°C) triggered the increase in weight loss (8.32%), surface pitting (16.13%), disease incidence (14.59%), lesion diameter (10.37 mm) and ion leakage (27.96%) in sweet orange. Heat treatments with WHT and VHT for 5-10 min resulted in reduced weight loss (6.07%), surface pitting (3.33%), disease incidence (2.00%), disease expansion (5.00 mm) and ion leakage (20.23%) in sweet oranges. Heat treatments with WHT and VHT for 15-20 min, accelerated the fruit senescence by increasing the weight loss (8.98%), surface pitting (15.67%), disease incidence (15.33%), disease expansion (8.33 mm) and ion leakage (23.62%). In comparison to heat treatment methods, highest weight loss (7.57%), surface pitting (11.53%), ion leakage (21.94%) and disease incidence (10.86%) were recorded in VHT, whereas WHT treatments had lowest weight loss (7.55%), surface pitting (9.00%), ions leakage (21.80%) and disease incidence (10.79%). Therefore, modest WHT pre-storage heat treatment (5-10 min) is recommended for storage of sweet orange. Keywords Heat treatments and methods Á Wet and vapor heat treatments Á Chilling and non-chilling temperature Á Chilling injury Á Postharvest losses Á Citrus sinensis L.
A postharvest heat treatment inhibits cell wall degradation in apples during storage
Phytochemistry, 1993
Prestorage heating (38" for four days) of apples (Malus domestica, cv Golden Delicious) leads to enhanced retention of fruit firmness during storage and poststorage ripening, but the mechanism of action is unknown. Softening of Golden Delicious fruits during storage at 0" was accompanied by an increase in H,O-, and CDTA (trans-1,2diaminocyclohexane-N,N,N'N'-tetraacetic acid-soluble pectin), a decrease in uranic acid content in Na,CO,-soluble pectin, and no change in the uranic acid present in the insoluble fraction of the cell wall. These changes did not occur in heated fruit during storage. During four days at 38", arabinose and galactose content of the cell wall decreased with no accompanying decrease in uranic acids, while in unheated fruit there was a gradual loss of these three cell wall components during the five months of storage. The decrease in arabinose during fruit heating was mostly from the pectic fractions, while galactose decreased in both pectic fractions and the insoluble residue. We suggest that loss of neutral sugar side chains during the heat treatment may lead to closer packing of the pectin strands and in turn hinder enzymatic cleavage during and after storage, resulting in firmer fruit.
HortScience, 1999
The viability of Penicillium expansum Link conidia in sporulating culture declined rapidly when exposed to 38 °C, and when conidia were exposed to 38 °C prior to inoculation of apple fruits (Malus ×domestica Borkh.), the resulting lesions were smaller than those on fruit inoculated with nonheated conidia. `Gala' apples were heated after harvest (38 °C for 4 days), pressure infiltrated with a 2% solution of CaCl2, or treated with the antagonist Pseudomonas syringae van Hall, alone or in combinations to reduce postharvest decay caused by Penicillium expansum. After up to 6 months in storage at 1 °C, no decay lesions developed on fruit that were heated after inoculation with P. expansum, or any combination of P. expansum, antagonist, or Ca. Parallel lots of heat-treated and nonheated fruit that were either infiltrated or not infiltrated with Ca were stored up to 6 months. They were then inoculated with P. expansum alone, or with the antagonist followed by P. expansum. Prior heat tr...
Control of Postharvest Decay in Organic Grown Apples by Hot Water Treatment
Acta Horticulturae, 2005
In general, organic grown apples (Malus x domestica Borkh.) are not treated with chemical fungicides to prevent storage decay and these fruits may suffer up to 30% decay during storage. Preliminary experiments had shown that hot water dipping of apples may be an alternative. To inhibit Gloeosporium rot (Pezicula alba, P. malicortis) water temperature may be of about 50°C and dipping time from 60 sec up to 180 sec. The present investigation was conducted to test different ranges of temperatures (49°C, 51°C, 53°C) and dipping time periods (60 sec, 120 sec, 180 sec) in 'Ingrid Marie' apple cultivar. The objective was to determinate the suitable hot water treatment that prevent decay incidence and maintain fruit quality (firmness, scale symptoms). Monilia fructigena was reduced up to 83% by the hot water treatment at 53°C and 180 sec dipping time. With this treatment Gloeosporium rot was also reduced up to 92% but the incidence of decay with Nectria galligena increased in the 60 sec treatment at all temperatures. Scale symptoms were found when the fruits were treated at 51°C and 180 sec. There was no effect on fruit firmness after the heat treatment. For the reduction of post harvest decay, the treatment 53°C and 180 sec is recommended. For cultivars with a high sensitivity to skin disorders it is recommended dips for 120 sec or 180 sec at the highest cultivar specific temperature showing no symptoms.
Heat Treatment to Control Brown Rot and Preserve the Fruit Quality of Peaches
Acta Horticulturae, 2014
Recent results on hot water as an alternative treatment open a new perspective in disease incidence reduction. In the present work peach fruit were wounded, inoculated with conidia of Monilinia laxa and 15 min, 3, 6, 12, 24 and 48 h after inoculation treated by dipping in hot water (HT) at 60 • C for 20 s. The effect of heat treatment on some cell wall genes involved in ripening such as -galactosidase (-GAL), pectin lyase (PL), polygalacturonase (PG) and pectin methyl esterase (PME), was analyzed by qRT-PCR. The expression levels of defense related genes, phenylalanine ammonia lyase (PAL) and chitinase (CHI), heat stress-related genes such as heat shock proteins 70 and 90 (HSP70, HSP90), and reactive oxygen species (ROS) scavenging genes were also evaluated by qRT-PCR. A 100% disease incidence reduction, as compared to untreated fruit, was obtained by treating 6 and 12 h after inoculation. Moreover, brown rot was inhibited by 85.7% when fruit were heat-treated 48 h after inoculation. The expression levels of cell wall genes (-GAL, PL, PG and PME) showed a general decrease in HT fruit as compared to the control, whereas PAL, CHI, HSP70 and ROS-scavenging genes increased their expression level in HT samples with respect to the untreated ones. Our results show a curative activity of heat on peach inoculated with M. laxa 48 h before treatment. Each analyzed gene proved to be differentially expressed following heat treatment.