Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening
نویسندگان
چکیده
منابع مشابه
Diverse postharvest responses of tomato fruits at different maturity stages to hot water treatment
Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°C for 15 min; and stored a...
متن کاملReduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment
The marketing of organic citrus fruit has markedly increased during the last few years. However, these fruits are not treated with chemical fungicides and suffer from relatively high rates of decay. In this study, we examined the possible use of a new hot water brushing (HWB) treatment, to disinfect the fruits and reduce decay development during postharvest storage. Preliminary observations hav...
متن کاملHeat treatment and fruit ripening
Postharvest heat treatments lead to an alteration of gene expression and fruit ripening can sometimes be either delayed or disrupted. The extent of the alternation of fruit ripening is a function of the exposure temperature and duration and how quickly the commodity is cooled following the heat treatment. The most commonly measured components of fruit ripening affected by heat treatments includ...
متن کاملdiverse postharvest responses of tomato fruits at different maturity stages to hot water treatment
sensitivity of tomato fruits to chilling injury limits its storage and marketability. this study investigated the effect of hot water treatment (hwt) on reducing the consequences of chilling injury (ci) with respect to quality attributes of tomatoes during storage. tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°c for 15 min; and stored a...
متن کاملReduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment
For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-l...
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ژورنال
عنوان ژورنال: HortScience
سال: 2006
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.41.3.737