Effects of hot water treatment on postharvest quality and ... - CRDC

Oral Presentation CRDC 5 21/07/54
<strong>Effects</strong> <strong>of</strong> <strong>hot</strong> <strong>water</strong> <strong>treatment</strong> on postharvest
quality and shelf life <strong>of</strong> lime
presented by Mallika Boonrith
Department <strong>of</strong> Botany
Faculty <strong>of</strong> Science Chulalongkorn LOGO University
Lime (Citrus aurantifolia Swingle)
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Introduction
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Oral Presentation CRDC 5 21/07/54
Heat <strong>treatment</strong>s
non-damaging physical <strong>treatment</strong>s
<strong>hot</strong> <strong>water</strong>, vapor heat and <strong>hot</strong> air
delay ripening
prevent insect pests and fungal rots
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Introduction
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Plant Treatment Storage
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Result
Lemon
Hot <strong>water</strong> dipping 13 ºC for Only 15% rot
(Rodov et al.,1994) 53 ºC for 3 min 6 weeks
Lemon
(Porat et al., 2000)
Satsuma mandarins
(Hong et al., 2007)
Hot <strong>water</strong> dipping
52 ºC for 2 min
Hot <strong>water</strong> dipping
52 ºC for 2 min
55 ºC for 1 min
60 ºC for 20s
2 ºC for
8 weeks
5 ºC for
3 weeks
then 18 ºC
for 1 weeks
Decrease
decay and
chilling injury
Decrease
decay
Introduction
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Oral Presentation CRDC 5 21/07/54
Objective
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To determine an optimum temperature
and period <strong>of</strong> <strong>hot</strong> <strong>water</strong> <strong>treatment</strong> for
prolonging shelf life <strong>of</strong> lime storage
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Materials and methods
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Plant materials
no disease, wound or bruise
uniformity <strong>of</strong> size and peel color
Hot <strong>water</strong> <strong>treatment</strong>s
<strong>hot</strong> <strong>water</strong> dipping at 40, 45, 50 and 55 ºC for 2 and 5 min
distilled <strong>water</strong> dipping was used as a control
storage at 10 ºC for 6 weeks and 25 ºC for 4 weeks
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Oral Presentation CRDC 5 21/07/54
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Treatment 1 control for 2 min.
Treatment 2 control for 5 min.
storage at 10 ºC
Treatment 3 40 ºC for 2 min.
Treatment 4 40 ºC for 5 min.
Treatment 5 45 ºC for 2 min.
Treatment 6 45 ºC for 5 min.
Treatment 7 50 ºC for 2 min.
Treatment 8 50 ºC for 5 min.
Treatment 9 55 ºC for 2 min.
Treatment 10 55 ºC for 5 min.
Materials & methods
for 6 weeks and
25 ºC for 4 weeks
measure every
7 days until 4 and
6 weeks
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% Weight loss
Peel Color
Minolta Chroma Meter (CR-10)
L Value and hue angle
Disease
rating at 1 to 5 score with 1 = less than 5% 4 = 61-90%
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2 = 6-30% 5 = more than 90%
3 = 31-60%
All data were analyzed by ANOVA. When differences were significant (P>0.05),
individual <strong>treatment</strong> means were separated using Duncan’s Multiple Range Test (P=0.05).
Materials & methods
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Oral Presentation CRDC 5 21/07/54
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A
D
G
B
E
H
C
F
I
Limes stored at
10 ºC for 6 weeks
(A), control 2 min
(B), control 5 min
(C), 40 ºC 2 min
(D), 40 ºC 5 min
(E), 45 ºC 2 min
(F), 45 ºC 5 min
(G), 50 ºC 2 min
(H), 50 ºC 5 min
(I), 55 ºC 2 min
Results
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week 1 st
week 6 th
Results
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Oral Presentation CRDC 5 21/07/54
weight loss (%)
3.50
3.00
2.50
2.00
1.50
1.00
B AB AB
A
A
AB
AB
A
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AB
0.50
0.00
Results
Percentage weight loss <strong>of</strong> limes stored at 25 ºC 4 weeks
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(%)
weight loss
4.50
4.00
3.50
3.00
2.50
2.00
1.50
1.00
0.50
0.00
AB
C
ABC
A
AB
ABC
BC
ABC
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BC
Results
Percentage weight loss <strong>of</strong> limes stored at 10 ºC 6 weeks
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Oral Presentation CRDC 5 21/07/54
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number <strong>of</strong> fruits rot
10
8
6
4
2
0
3 3
4
3
4 4
0
1
2
Results
Rotting <strong>of</strong> limes after incubation at 25 ºC for 4 weeks.
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Discussion
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Schirra and D’hallewin (1997) reported that ‘Fortune’ mandarins
dipped at 58 ºC for 3 min delay color changes
Broccoli through dipped at 45 ºC for 4 min to delay color
changes (Dong et al., 2004)
Hot <strong>water</strong> <strong>treatment</strong> at 52 ºC for 3 min have been shown to
reduce green mold in organic lemon inoculated with the spores
<strong>of</strong> Penicillium digitatum (Lanza et al., 2000)
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Oral Presentation CRDC 5 21/07/54
Conclusion
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10 ºC
40 ºC for 5 min
25 ºC
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Acknowledgements
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This project was supported by the Thai government
budget 2011, under the Research Program on Conservation
and Utilization <strong>of</strong> Biodiversity and the Center <strong>of</strong> Excellence in
Biodiversity, Faculty <strong>of</strong> Science, Chulalongkorn University
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Oral Presentation CRDC 5 21/07/54
Thank you
Thesis Advisor :
Teerada Wangsomboondee, Ph.D.
Thesis Co-Avisors :
Assistant Pr<strong>of</strong>essor Kanogwan Seraypheap, Ph.D.
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