The Effect of Combination of Hot Water with Some Postharvest Treatments on Quality and Storage Life of 'Satsuma' Mandarin
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Int Soc Horticultural Science
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the present study, hot water and the combination of some postharvest treatments were examined to evaluate the effect of postharvest decay and storage ability of 'Satsuma' mandarin (Citrus Unshiu Mar.). During the first year of the study, fruit were treated with hot water at various temperatures and durations. In the second year, the experiments were conducted with 53 degrees C for 3 min alone, the treatment was found successful in the first year trial, or as combined with low dose of imazalil (200 mu g ml(-1)), with yeast isolates + low dose of imazalil and recommended dose of imazalil (1000 mu g ml(-1)). Chlorine was also tested as an alternative at the dose of 100 mu g ml(-1). The control fruit were dipped into water at 23 degrees C for 3 min. As the result of both years, it was found that the highest temperature of hot water treatment (56 degrees C) caused heat damage and increased decay development on fruit and affected all fruit quality parameters negatively. Scanning electron microscopy examination showed that fruit surface treated with hot water at 53 degrees C for 3 min appeared relatively homogeneous, stomata were closed and surface cracks were sealed when compared to control fruit. When the decay development reached to 15% on control fruit, dipping into hot water at 53 degrees C and imazalil alone or their combination completely inhibited decay incidence. The results confirmed that hot water dipping could be used commercially on 'Satsuma' mandarins because it inhibits postharvest losses and can be combined with low doses of fungicides.
Açıklama
6th International Postharvest Symposium -- APR 08-12, 2009 -- Antalya, TURKEY
Anahtar Kelimeler
mandarin, heat treatment, chlorine, fungicide, storage, quality, decay
Kaynak
Vi International Postharvest Symposium
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
877
