Heat treatments reduce chilling injury and maintain postharvest quality of ‘Clementine’ mandarins (Citrus reticulate Blanco).
Erkan M., Pekmezci M., Karasahin I., Uslu H.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.85
2004
บทคัดย่อ
Heat treatments reduce chilling injury and maintain postharvest quality of ‘Clementine’ mandarins (Citrus reticulate Blanco).
‘Clementine’ mandarins (Citrus reticulate Blanco) were harvested at optimal maturity and dipped into hot water at 53 °C for 3 and 6 min. and at 48 °C for 6, 12 and 24 min.After these applications fruits were wrapped with HDPE.The fruits were not degreened, waxed, or treated with any postharvest fungicides before the storage.All fruit samples were stored at 1 and 3 °C following the hot water treatments for 2 months.Relative humidity was held at 90-92% in all storage rooms.All hot water dip treatments used in this study reduced chilling injury and decay except the hot water treatment at 48 °C for 24 min. and resulted heat injury.However chilling injury symptoms were observed on control fruits at 1 °C.The most effective treatments in the study were dipping of fruit at 53 °C for 3 min and at 48 °C for 6 min.Weight loss, juice yield, titratable acid, soluble solids, ascorbic acid and peel colour were not different among different hot water treatments.It was concluded that pre-storage hot water dip might be beneficial in preventing chilling injury and decay of ‘Clementine’ mandarins during 2 months of storage.