Raisins de table de la variété Sultanina : traitement par la vapeur. 2. Effets sur la qualité après récolte.

Vapour heat treatment of Sultanina table grapes. 2. Effects on postharvest quality.

Type d'article : Article

Résumé

Following heat treatment, the fruit was stored at 20 °C and various quality parameters were measured over a 7 day period. Treatments at temperatures of 52.5 or 55 °C for times ranging from 18 to 27 min were found not to significantly affect bunch quality. At higher temperatures (58 °C) or for extended time periods (e.g. 55 °C for 30 min), some negative effects were observed. In most of the treatments, the commercially significant quality defects of berry shatter and stem browning were reduced. It is concluded that vapour heat treatments can be applied to `Sultanina' table grapes for disease control without compromising fruit quality.

Détails

Titre original : Vapour heat treatment of Sultanina table grapes. 2. Effects on postharvest quality.
Identifiant de la fiche : 2003-2381
Langues : Anglais
Source : Postharvest Biol. Technol. - vol. 27 - n. 2
Date d'édition : 02/2003

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Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Fruits
Mots-clés : Chaleur; Botrytis; Traitement; Raisin; Qualité; Fruit