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Effect of different postharvest hot water treatments on quality and storability of "Marsh" grapefruit.

Author(s) : SHIEKH A. F. el-

Type of article: Article

Summary

Marsh grapefruits were given hot water treatment at 48 deg C for 2 or 3 hours or at 45 deg C for 3 hours, prior to storage at 4 deg C. Controls received no hot water treatment before cold storage. No loss in quality resulted from postharvest immersion of the fruits at constant 45 deg C for 3 hours; weight, firmness and natural colour were retained and no chilling injury or decay symptoms were detected after 90 days of storage. Control fruits developed more than 35% chilling injury after storage at 4 deg C for 90 days. It is concluded that use of hot water treatment at 45 deg C as a quarantine measure against fruit fly (Ceratitis capitata) will prolong shelf life of grapefruits and maintain fruit quality at low storage temperature.

Details

  • Original title: Effect of different postharvest hot water treatments on quality and storability of "Marsh" grapefruit.
  • Record ID : 1998-1713
  • Languages: English
  • Source: Gartenbauwissenschaft - vol. 61 - n. 2
  • Publication date: 1996

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