Effect of hot water dip treatment on postharvest anthracnose of banana var. Berangan

2012 ◽  
Vol 7 (1) ◽  
Author(s):  
Amin Mirshekari
Keyword(s):  
Hot Water ◽  
Hot Water Dip

Reduction in microbial load on buffalo meat by hot water dip treatment

Meat Science ◽  
1998 ◽  
Vol 48 (1-2) ◽  
pp. 149-157 ◽  
Author(s):  
N.M. Sachindra ◽  
P.Z. Sakhare ◽  
D.Narasimha Rao
Keyword(s):  
Hot Water ◽  
Microbial Load ◽  
Buffalo Meat ◽  
Hot Water Dip

scholarly journals Cooling Method and Fruit Weight: Efficacy of Hot Water Quarantine Treatment for Control of Mexican Fruit Fly in Mango

HortScience ◽  
2002 ◽  
Vol 37 (6) ◽  
pp. 910-913 ◽  
Author(s):  
K.C. Shellie ◽  
R.L. Mangan
Keyword(s):  
Monitoring System ◽  
Mangifera Indica ◽  
Fruit Fly ◽  
Fruit Weight ◽  
Hot Water ◽  
Anastrepha Ludens ◽  
Treatment Schedule ◽  
Mexican Fruit Fly ◽  
Cooling Method ◽  
Hot Water Dip

The objective of this research was to determine whether immediate cooling of mangoes (Mangifera indica L.) in water or air affected survival of Mexican fruit fly (Anastrepha ludens Loew) larvae. Two tests were conducted with mortality of late third instar Mexican fruit fly larvae evaluated after infested mangoes were immersed in 46.1 °C water for 65, 75, or 90 minutes depending on fruit weight and immediately cooled in water or air at 22 to 26.5 °C. Results suggest a need to amend the current hot water quarantine dip treatment schedule to require cooling of fruit for 30 minutes in air. We suggest a 25-g allowance in maximum permitted fruit weight be established for the 65-, 75-, and 90-minute dips and a monitoring system used to ensure compliance. Synchronization between maximum permitted fruit weight for each hot water dip duration and commercial sizing practices would facilitate monitoring of fruit weight. We also recommend confirmation of efficacy for the 75-minute treatment of flat-elongated mangoes that weigh 375-570 g.

Mode of Action of Hot-Water Dip in Reducing Decay of Lemon Fruit

2001 ◽  
Vol 49 (1) ◽  
pp. 107-113 ◽  
Author(s):  
Beatrice Nafussi ◽  
Shimshon Ben-Yehoshua ◽  
Victor Rodov ◽  
Jacob Peretz ◽  
Betul Kamer Ozer ◽  
...  
Keyword(s):  
Mode Of Action ◽  
Hot Water ◽  
Lemon Fruit ◽  
Hot Water Dip

scholarly journals Effect of hot water dip treatment on seedborne pathogens and germination of carrot seeds

2009 ◽  
Vol 62 ◽  
pp. 404-404
Author(s):  
L-H. Cheah ◽  
A.T. Marsh ◽  
D.I. Hedderley
Keyword(s):  
Water Treatment ◽  
Seed Germination ◽  
Potato Dextrose Agar ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fusarium Spp ◽  
Seedborne Pathogens ◽  
Hot Water Dip ◽  
Water Treatments

The effect of hot water treatment of carrot seeds on seedborne pathogens (Alternaria and Fusarium spp) and seed germination was studied Carrot seeds (no fungicide) were dipped in water at 50C or 52C for 10 20 or 30 min and plated on potato dextrose agar to assess pathogen growth Treated seeds were sown in cell trays to assess germination in a glasshouse The weight of the germinated seedlings was also recorded All hot water treatments significantly (P

Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage

2013 ◽  
Vol 19 (6) ◽  
pp. 511-521 ◽  
Author(s):  
Yan Shen ◽  
Liezhou Zhong ◽  
Yujing Sun ◽  
Jianchu Chen ◽  
Donghong Liu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Fruit Quality ◽  
Hot Water ◽  
Satsuma Mandarin ◽  
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.

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