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Ripening characterisation and decay development of stored apples after a short prestorage hot water rinsing and brushing.

Author(s) : FALLIK E., TUVIA-ALKALAI S., FENG X., et al.

Type of article: Article

Summary

The apples were treated with a hot water rinsing and brushing (HWRB) machine for different temperatures and compared with apples given a dry heat treatment (96 h at 38 °C) and untreated apples. HWRB at 55 °C for 15 s significantly reduced decay development in Penicillium expansum-inoculated fruit after 4 weeks at 20 °C, or in naturally infected fruit after prolonged storage of 4 months at 1 °C plus 10 days at 20 °C. This treatment inhibited ripening processes as measured by relatively low respiration rate and ethylene evolution and a slow colour development, compared with non-heated control and fruit quality was maintained.

Details

  • Original title: Ripening characterisation and decay development of stored apples after a short prestorage hot water rinsing and brushing.
  • Record ID : 2003-1346
  • Languages: English
  • Source: Innov. Food Sci. emerg. Technol. - vol. 2 - n. 2
  • Publication date: 2001

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