Effect of storage temperature and hot water treatment on postharvest quality of Tunisian ‘Gialla’ cactus pear fruit
Jameleddine Ben Abda, Sawsen Sdiri, Karim Aunallah and Alejandra Salvador Perez
Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
2009
บทคัดย่อ
We have tested the effect of hot water treatment at 53°C for 1 min followed by storage at 5°C and 9°C for 30 days plus 4 additional days at 20°C to simulate a marketing period (SMP) on the quality of cactus pear fruit (Opuntia ficus-indica Mill (L.) cv. Gialla). Hot water treatment was found not to significantly affect total soluble solids, acid concentrations and maturity index. The treatment effectively controlled decay in fruit stored at 5°C for 30 days followed by 1 week at 20°C. CIELAB parameter (L, a, b) and Hue Angle and Chroma values increased with storage temperature. Fruits kept at 5°C following hot water treatment had higher pulp and fruit firmness values.