Influence of postharvest hot water dip treatment on quality of peach fruit (Prunus persica L.)

2012 ◽  
Vol 6 (1) ◽  
Author(s):  
Shahid Akbar Khalil
Keyword(s):  
Prunus Persica ◽  
Hot Water ◽  
Peach Fruit ◽  
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.

Investigation of developed clay‐nanocomposite packaging film on quality of peach fruit ( Prunus persica Cv. Alberta) during cold storage

2017 ◽  
Vol 42 (2) ◽  
pp. e13466 ◽  
Author(s):  
Hossein Ebrahimi ◽  
Bahram Abedi ◽  
Hojatollah Bodaghi ◽  
Gholamhossein Davarynejad ◽  
Hamid Haratizadeh ◽  
...  
Keyword(s):  
Cold Storage ◽  
Prunus Persica ◽  
Packaging Film ◽  
Peach Fruit

scholarly journals Preharvest Application of Phellodendron Bark Extracts Controls Brown Rot and Maintains Quality of Peento-shaped Peach

HortScience ◽  
2008 ◽  
Vol 43 (6) ◽  
pp. 1857-1863 ◽  
Author(s):  
Xiaoyuan Feng ◽  
Baogang Wang ◽  
Wensheng Li ◽  
Lei Shi ◽  
Jiankang Cao ◽  
...  
Keyword(s):  
Field Experiments ◽  
Prunus Persica ◽  
Disease Incidence ◽  
Brown Rot ◽  
Titratable Acidity ◽  
Postharvest Quality ◽  
Peach Fruit

Preharvest application of Phellodendron bark (Phellodendron chinese Schneid) extract (PBE) on brown rot and postharvest quality of peach [Prunus persica (L.) Batsch var. platycarpa (Decne.) L.H. Bailey] was investigated. PBE at 0.8, 1.6, and 3.2 mg·mL−1 totally inhibited conidial germination, mycelial growth, and sporulation, respectively, of Monilinia fructicola in vitro. Preharvest PBE treatment at 21.0 mg·mL−1 at 0, 30, 60, and 90 days after full bloom controlled brown rot caused by M. fructicola on peach fruit after harvest and reduced disease incidence and lesion diameter by 37% and 61%, respectively, than those of the control 96 h after inoculation in in vivo experiments. The results from field experiments were consistent during a 3-year period. Fruit from PBE-treated trees showed higher activities of defense enzymes, including peroxidase, phenylalanine ammonia-lyase, chitinase, and β-1,3-glucanase, compared with those of the control during storage. PBE also delayed softening and loss of titratable acidity and inhibited flesh browning during storage. Total soluble solid contents were unaffected by treatment. The results indicate that preharvest application of PBE may be an alternative for controlling brown rot of peach 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
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