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
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Oral Presentati<strong>on</strong> <strong>CRDC</strong> 5 21/07/54<br />
LOGO<br />
12<br />
11<br />
number <str<strong>on</strong>g>of</str<strong>on</strong>g> fruits rot<br />
10<br />
8<br />
6<br />
4<br />
2<br />
0<br />
3 3<br />
4<br />
3<br />
4 4<br />
0<br />
1<br />
2<br />
Results<br />
Rotting <str<strong>on</strong>g>of</str<strong>on</strong>g> limes after incubati<strong>on</strong> at 25 ºC for 4 weeks.<br />
13<br />
Discussi<strong>on</strong><br />
LOGO<br />
Schirra <strong>and</strong> D’hallewin (1997) reported that ‘Fortune’ m<strong>and</strong>arins<br />
dipped at 58 ºC for 3 min delay color changes<br />
Broccoli through dipped at 45 ºC for 4 min to delay color<br />
changes (D<strong>on</strong>g et al., 2004)<br />
Hot <str<strong>on</strong>g>water</str<strong>on</strong>g> <str<strong>on</strong>g>treatment</str<strong>on</strong>g> at 52 ºC for 3 min have been shown to<br />
reduce green mold in organic lem<strong>on</strong> inoculated with the spores<br />
<str<strong>on</strong>g>of</str<strong>on</strong>g> Penicillium digitatum (Lanza et al., 2000)<br />
14<br />
7
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