期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 98, 期 10, 页码 3659-3666出版社
WILEY
DOI: 10.1002/jsfa.8844
关键词
microwaves; hydrothermal treatments; grapefruits; postharvest quality
资金
- National Council for Science and Technology of Mexico (CONACyT) [168990]
- CONACyT
- Universidad de las Americas Puebla
BACKGROUNDHot water treatment (HWT) against Anastrepha ludens was developed achieving 48 degrees C in the core of grapefruits and holding it for 6min. After heating, the grapefruits were hydro-cooled and stored at 23 degrees C and analyzed for 16days. The effect of microwave-assisted HWT (MW-HWT) on grapefruit quality was analyzed and compared with the quality of fruits treated with HWT and control fruits (without treatment). The physicochemical properties and chemical composition of essential oil were analyzed. RESULTSMW-HWT was equivalent to HWT according to accumulated heat calculations, with the advantage of being shorter. Treatments significantly affected the weight, color, maturity index, juice content, firmness, titratable acidity, pH, and ascorbic acid content of the grapefruits (P<0.05), but had no effect on the total soluble solids (P>0.05). The major components identified in the essential oil were d-limonene and -myrcene, compounds responsible of the scent of the grapefruits. CONCLUSIONMW-HWT was shorter (130min) and had a lesser effect on the quality of the grapefruit when compared with fruits under HWT (188min duration). Thus, this treatment could be considered as an alternative method against the Mexican fruit fly in grapefruit. (c) 2017 Society of Chemical Industry
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据