Curing to prevent chilling injury during cold disinfestation and to improve the external and internal quality of lemons.
Predebon, S.; Edwards, M.;
Australian Journal of Experimental Agriculture Year: 1992 Vol: 32 Issue: 2 Pages: 233-236 Ref: 9 ref.
1992
บทคัดย่อ
In 1988, 2 experiments were undertaken to test the effect of curing on the external and internal quality of lemons. The experiments were designed to determine the optimum postharvest handling regime for protecting lemons from chilling injury during the cold disinfestation treatment aimed at exporting them to countries such as Japan. In experiment 1, a mixture of Eureka and Lisbon lemons was cured for 0, 2, 4, 8, 16 or 32 days at ambient temperature, then kept at 1 deg C for 16 days (to disinfest fruits of Dacus [Bactrocera] tryoni and Ceratitis capitata) and stored for 4,8, or 16 weeks at 10 deg . In experiment 2, a mixture of Eureka and Lisbon lemons was treated with either thiabendazole (TBZ; 500 mg/litre) or sodium ortho-phenyl phenate (SOPP; 200 mg/litre) by bulk dipping before processing, or by an in-line spray during processing. The fruits were then cured for 0, 2, 4, 8, 16 or 32 days, disinfested as above, and stored at 10 deg for 28 days. Curing for 16 days reduced chilling injury symptoms in experiment 1 but increased oleocellosis in experiment 2. Curing for 16 days also reduced the incidence of fungal breakdown caused by Penicillium spp. and Geotrichum candidum. When used as a bulk dip for pretreating lemons prior to curing, TBZ was more effective at controlling fungal breakdown than when used as an in-line spray, and more effective than SOPP used as a bulk dip or in-line spray. Red spotting of the rind was also reduced by bulk dipping in TBZ. Curing for 4 or more days produced increases in extractable juice. Development of yellow colour occurred during curing for 16-32 days and was enhanced by storage at 10 deg . Curing for at least 4 days, when used in conjunction with a bulk dip of TBZ (500 mg/litre), can be used to protect lemons against fungal breakdown and to increase juice content. Curing for 16-32 days can be used to develop even yellow coloration of the fruits and to decrease chilling injury.