Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine

2011 ◽  
Vol 60 (3) ◽  
pp. 186-191 ◽  
Author(s):  
Magdi Bassal ◽  
Mohamed El-Hamahmy
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Postharvest Quality ◽  
Hot Water Dip

scholarly journals Postharvest Quality of Nectarine cv. ‘Venus’ as Affected by Hot Water Dips and Length of Storage

2013 ◽  
Vol 14 (1) ◽  
pp. 19
Author(s):  
Tomislav Jemrić ◽  
Goran Fruk
Keyword(s):  
Weight Loss ◽  
Sensory Quality ◽  
Prunus Persica ◽  
Hot Water ◽  
Postharvest Quality ◽  
Lower Weight ◽  
Control Fruit ◽  
Significant Difference ◽  
Hot Water Dip

The effect of hot water dip (48° C) duration (6 or 12 minutes) (HWD 48° C 6' and HWD 48° C 12') and length of storage at 0° C in normal atmosphere (two or four weeks) on chemical and sensory quality of nectarine (Prunus persica var. nectarina cv. 'Venus') was studied. After two weeks of storage, HWD-treated fruits had significantly lower weight loss and SSC compared to control. There was no significant difference between HWD 48 °C 6' and HWD 48 °C 12' – treated fruit. HWD 48 °C 12' - treated fruit maintained sensory quality after two weeks of storage. After four weeks of storage, control fruit received higher scores compared to HWD – treated fruit for all traits, except for aroma which was still higher for HWD 48 °C 12' - treated fruit. Duration of hot water dip is significant factor for maintaining postharvest quality of nectarine fruit.

HOT WATER DIP AFFECTS SHELF LIFE AND POSTHARVEST QUALITY OF KEDONDONG (SPONDIAS DULCIS)

2013 ◽  
pp. 539-546
Author(s):  
S. Nor Shariah ◽  
Z.A. Muhammad Luqman ◽  
T.M.M. Mahmud ◽  
S.H. Ahmad
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Postharvest Quality ◽  
Hot Water Dip

scholarly journals Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples

2007 ◽  
Vol 5 (4) ◽  
pp. 559 ◽  
Author(s):  
S. Hemmaty ◽  
S. Hemmaty ◽  
N. Moallemi ◽  
L. Naseri
Keyword(s):  
Calcium Content ◽  
Hot Water ◽  
Postharvest Quality ◽  
Uv C
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