Effects of hot water treatment on postharvest quality and ... - CRDC
Effects of hot water treatment on postharvest quality and ... - CRDC Effects of hot water treatment on postharvest quality and ... - CRDC
Oral Presentation CRDC 5 21/07/54 Heat
Oral Presentation CRDC 5 21/07/54 Objective LOGO To determine an optimum temperature and period
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Oral Presentati<strong>on</strong> <strong>CRDC</strong> 5 21/07/54<br />
Heat <str<strong>on</strong>g>treatment</str<strong>on</strong>g>s<br />
n<strong>on</strong>-damaging physical <str<strong>on</strong>g>treatment</str<strong>on</strong>g>s<br />
<str<strong>on</strong>g>hot</str<strong>on</strong>g> <str<strong>on</strong>g>water</str<strong>on</strong>g>, vapor heat <strong>and</strong> <str<strong>on</strong>g>hot</str<strong>on</strong>g> air<br />
delay ripening<br />
prevent insect pests <strong>and</strong> fungal rots<br />
LOGO<br />
Introducti<strong>on</strong><br />
3<br />
Plant Treatment Storage<br />
LOGO<br />
Result<br />
Lem<strong>on</strong><br />
Hot <str<strong>on</strong>g>water</str<strong>on</strong>g> dipping 13 ºC for Only 15% rot<br />
(Rodov et al.,1994) 53 ºC for 3 min 6 weeks<br />
Lem<strong>on</strong><br />
(Porat et al., 2000)<br />
Satsuma m<strong>and</strong>arins<br />
(H<strong>on</strong>g et al., 2007)<br />
Hot <str<strong>on</strong>g>water</str<strong>on</strong>g> dipping<br />
52 ºC for 2 min<br />
Hot <str<strong>on</strong>g>water</str<strong>on</strong>g> dipping<br />
52 ºC for 2 min<br />
55 ºC for 1 min<br />
60 ºC for 20s<br />
2 ºC for<br />
8 weeks<br />
5 ºC for<br />
3 weeks<br />
then 18 ºC<br />
for 1 weeks<br />
Decrease<br />
decay <strong>and</strong><br />
chilling injury<br />
Decrease<br />
decay<br />
Introducti<strong>on</strong><br />
4<br />
2
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