کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4517795 1624976 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Decay incidence and quality of different citrus varieties after postharvest heat treatment at laboratory and industrial scale
ترجمه فارسی عنوان
فراوانی افت کیفیت و کیفیت ارقام مختلف مرکبات بعد از عملیات حرارتی بعد از گلدهی در مقیاس آزمایشگاهی و صنعتی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• The extent of fungal growth in citrus was inversely related to temperature.
• Industrial scale application succeeded in reducing the natural decay incidence.
• Heat treatments at 45 and 53 °C were not detrimental to citrus quality.
• The most suitable heat treatment was 3 min at 53 °C.

Mandarins (Fortune, Ortanique, Ellendale, Clemenules and Hernandina) and oranges (Navelate, Navelina, Lanelate, Salustiana and Valencia) were inoculated with the fungi Penicillium digitatum and Penicillium italicum and then subjected to postharvest heat treatment at laboratory scale by dipping in water at various temperatures for different treatment times before storage. 53 °C (45 °C for varieties showing mottled fruits after heat treatment at 53 °C) and 3 min were found to be the most suitable conditions regarding decay incidence reduction, which were selected for the assays at industrial scale by using a heat water showers system in a commercial orchard. Heat treatment significantly reduced firmness and decay incidence in fruits after 5-day storage at 5 °C and 7 days of shelf life at 20 °C, and induced a delay in the evolution of skin colour. Other main quality parameters, such as juice content, soluble solids, pH, titratable acidity and sensory quality were unaffected. It was demonstrated that hot water postharvest treatments may be implemented in the citrus industry to extend shelf-life of fruits.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Postharvest Biology and Technology - Volume 118, August 2016, Pages 96–102
نویسندگان
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