Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 60, Issue 3, Pages 186-191Publisher
ELSEVIER
DOI: 10.1016/j.postharvbio.2011.01.010
Keywords
Citrus sinensis; Cold quarantine; Chilling injury; Hot water; Conditioning; Catalase; Peroxidase
Categories
Ask authors/readers for more resources
Effects of hot water dipping (HWD) at 41 +/- 1 degrees C for 20 min or at 50 +/- 1 degrees C for 5 min, and pre-storage conditioning (6 days at 16-18 degrees C and 45-65% RH), treatments to control chilling injury (CI) in W. Navel and Valencia Late oranges during cold quarantine at 1 C and 85-90% RH for 20 days, subsequent storage at 10 degrees C and 85-90% RH for 20 days (as a transit period) and an additional 20 days of simulated marketing period (SMP) at 20 +/- 2 degrees C and 40-65% RH, were investigated. Untreated fruit were used as controls. HWD treatments reduced % chilling injury in both cultivars, especially HWD at 41 degrees C for 20 min, also enhancing peroxidase (POX) and catalase (CAT) activities in both fruit peel and juice, and the level of free phenols in juice compared with control and other treatments. These treatments did not affect other postharvest qualities such as weight loss, juice %, soluble solids content (SSC)/total acidity (TA), ascorbic acid (VC), or reducing sugars. (C) 2011 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available