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Lychee (Litchi chinensis Sonn.) fruit quality following vapour heat treatment and cool storage.

Jacobi, K. K.; Wong, L. S.; Giles, J. E.;

Postharvest Biology and Technology Year: 1993 Vol: 3 Issue: 2 Pages: 111-119 Ref: 19 ref.

1993

บทคัดย่อ

Lychee (Litchi chinensis Sonn.) fruit quality following vapour heat treatment and cool storage.

Vapour heat treatment (VHT) was assessed as a possible disinfestation treatment against Queensland fruit fly (Bactrocera tryoni) in L. chinensis fruits. On the basis of an optimum core temperature of 45 deg C for cv. Tai So, fruits of this cultivar and cultivars Kwai May Pink and Wai Chee were exposed to this temperature for various lengths of time. Tai So and Wai Chee, but not Kwai May Pink, fruits tolerated this temperature for 42 min. without significant reduction in fruit appearance, eating quality and disease control following 2 weeks' storage at 5 deg , during which transport to distant markets could be undertaken. Preliminary results suggest that 45 deg for 30 min is sufficient to kill all stages of the Queensland fruit fly.