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Effects of various heat treatments on the induction of cold tolerance and on the postharvest qualities of 'Star Ruby' grapefruit.

Author(s) : PORAT R., PAVONCELLO D., PERETZ J., et al.

Type of article: Article

Summary

The authors examined the effects of various heat treatments on the induction of cold tolerance in red grapefruit (Citrus paradisi cv. Star Ruby) and evaluated their effects on various other postharvest quality parameters such as decay development, weight loss, peel color, and juice total soluble solids (TSS) and acid content. Various heat treatments, including prestorage conditioning regimes of 3 days at 21 °C and 7 days at 16 °C, a hot water dip (HWD) at 53 °C for 2 min, a hot water brushing (HWB) treatment at 60 °C for 30 s, and curing (3 days at 36 °C) achieved 70-90% reduction in the chilling injury (CI) index, as compared with control untreated fruit, following 6 weeks of cold storage at 2 °C and an additional week at 20 °C. Of these treatments, the new HWB is faster and could be used to clean and disinfect the fruit and simultaneously to enhance its CI tolerance.

Details

  • Original title: Effects of various heat treatments on the induction of cold tolerance and on the postharvest qualities of 'Star Ruby' grapefruit.
  • Record ID : 2001-1411
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 18 - n. 2
  • Publication date: 2000/03

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