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Effet de traitements divers à eau chaude, appliqués après récolte, sur la qualité et l'aptitude à l'entreposage des pamplemousses "Marsh".

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

Auteurs : SHIEKH A. F. el-

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of different postharvest hot water treatments on quality and storability of "Marsh" grapefruit.
  • Identifiant de la fiche : 1998-1713
  • Langues : Anglais
  • Source : Gartenbauwissenschaft - vol. 61 - n. 2
  • Date d'édition : 1996

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