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Traitement à l'eau chaude original et rapide pour améliorer l'aptitude à l'entreposage de poivrons.

A unique rapid hot water treatment to improve storage quality of sweet pepper.

Auteurs : FALLIK E., GRINBERG S., ALKALAI S., YEKUTIELI O., WISEBLUM A., REGEV R., BERES H., BAR-LEV E.

Type d'article : Article

Résumé

A unique and rapid method for simultaneously rinsing and disinfecting sweet pepper (Capsicum annuum L.) using hot water and brushes has been developed (Israeli patent 116,965). The efficiency of this method was tested on both laboratory and commercial scale machines with several bell sweet pepper varieties. The optimal treatment for cleaning and disinfecting pepper while maintaining fruit quality after prolonged storage and marketing simulation was found to be 55 more or less 1 deg C for 12 more or less 2 seconds. This treatment significantly improved the general appearance of the fruit, reduced decay incidence and maintained fruit firmness. The respiration rate of rinsed and cleaned fruit was significantly lower than that of untreated fruit during storage and shelf life simulation. More results and explanations are given.

Détails

  • Titre original : A unique rapid hot water treatment to improve storage quality of sweet pepper.
  • Identifiant de la fiche : 1999-3008
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 15 - n. 1
  • Date d'édition : 01/1999

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