Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing

2001 ◽  
Vol 2 (2) ◽  
pp. 127-132 ◽  
Author(s):  
E Fallik ◽  
Sharon Tuvia-Alkalai ◽  
X Feng ◽  
Susan Lurie
Horticulturae ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 19 ◽  
Author(s):  
Daniel Chalupowicz ◽  
Sharon Alkalai-Tuvia ◽  
Merav Zaaroor-Presman ◽  
Elazar Fallik

Acorn squash fruits (Cucurbita pepo L.) are very sweet and are an excellent source of nutrients and vitamins. Very little information is available about their optimal storage temperature or how to extend their shelf life. The present goal was to elucidate the best storage temperature of this fruit, and to evaluate hot water rinsing and brushing (HWRB) technology to maintain fruit quality for several months. The optimal storage temperature was found to be 15 °C. However, treating the fruits with HWRB at 54 °C for 15 s and then storing them at 15 °C significantly maintained fruit quality for 3.5 months, as indicated by higher fruit firmness, lower decay incidence, and improved retention of green skin color.


1997 ◽  
Vol 62 (2) ◽  
pp. 373-376 ◽  
Author(s):  
LYNN R. GRAVES DELMORE ◽  
JOHN N. SOFOS ◽  
JAMES O. REAGAN ◽  
GARY C. SMITH

2010 ◽  
Vol 33 ◽  
pp. 262-272 ◽  
Author(s):  
W. JING ◽  
K. TU ◽  
X.F. SHAO ◽  
Z.P. SU ◽  
Y. ZHAO ◽  
...  

Plant Disease ◽  
1997 ◽  
Vol 81 (8) ◽  
pp. 932-935 ◽  
Author(s):  
J. L. Smilanick ◽  
W. Hershberger ◽  
M. R. Bonde ◽  
S. E. Nester

Hot water and sodium hypochlorite (NaOCl) were evaluated to eradicate teliospores of the Karnal bunt fungus, Tilletia indica, for the purpose of decontaminating grain storage and handling equipment. The germinability of free teliospores and teliospores within the sori of infected wheat was assessed. Temperatures of 25, 60, and 80°C, NaOCl concentrations (wt/vol, pH 11.5) of 0, 0.53, and 1.60%, and immersion periods of 1, 5, 15, and 30 min were evaluated. In other tests, the influence of pH on NaOCl potency and of a delay between treatment and water rinsing were evaluated. Immersion at 80°C in water alone or with NaOCl killed both free teliospores and those within the sori of infected seeds within 1 min. NaOCl at 1.60% at 25°C killed teliospores suspended in water within 15 min, but some teliospores inside sori survived 30 min of this treatment. NaOCl adjusted to pH 8 before use was superior to NaOCl at pH 11.5. An application of 1.60% NaOCl at 25°C for 5 min followed by a 10-min delay before the seeds were rinsed in fresh water killed free teliospores but not all teliospores within sori. This treatment was more effective than the 5-min treatment alone but inferior to the 15-min treatment with NaOCl at a concentration of 1.60%. Because teliospores within the sori of infected seeds are partially protected and much more resistant to NaOCl, we recommend the removal and disposal of seeds from equipment before the treatments are applied. NaOCl radically altered the appearance of the teliospores, leaving a persistent visual indication that they had been treated, while hot water treatment alone did not. Therefore, it is beneficial to add NaOCl to hot water, although the improvement in the sporicidal efficacy was often small.


2007 ◽  
pp. 229-236 ◽  
Author(s):  
E. Fallik ◽  
V. Rodov ◽  
B. Horev ◽  
S. Sela ◽  
S. Alkalai-Tuvia ◽  
...  
Keyword(s):  

1997 ◽  
Vol 477 ◽  
Author(s):  
J. M. Rosamilia ◽  
T. Boone ◽  
J. Sapjeta ◽  
K. Raghavachari ◽  
G. S. Higashi ◽  
...  

ABSTRACTOver the recent years, many new approaches in wafer cleaning have utilized hot water rinsing. Benefits of hot water rinsing are (1) it aids the removal of residual chemicals and (2) it improves the performance of the dry, e.g. TREBOR hydrodry. However, there have been a number of significant disadvantages documented with regard to device performance. Earlier work done at this laboratory showed that the use of DI rinse water at elevated temperatures can cause etching of the Si surface producing unwanted surface topography and microroughness. The surface erosion created under these conditions had a negative device impact which led to product yield loss. In this paper, we provide a fundamental understanding of the mechanism by which Si is etched during hot water rinsing. To this end, we have explored the interaction of dissolved oxygen concentration, water temperature, and rinse time as it relates to the attack/dissolution of H-terminated silicon. Contact angle measurements, surface roughness measurements, and etch rate data from TEM measurements as a function of water temperature, rinse time, and dissolved oxygen concentration have been made. The etch rate data strongly correlates with the rinse water temperature, however little dependence was observed with dissolved oxygen concentration. A mechanism to explain the etching will be discussed.


HortScience ◽  
1995 ◽  
Vol 30 (5) ◽  
pp. 1054-1057 ◽  
Author(s):  
Charles F. Forney

Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heated by immersing in water at 42, 45, 48, 50, or 52C. Immersion times were decreased as treatment temperatures were increased and ranged from 20 to 40 minutes at 42C to 1 to 3 minutes at 52C. Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity. Immersion in 42C water delayed yellowing by 1 or 2 days; immersion in 45, 48, 50, or 52C prevented yellowing for ≤7 days. Water loss of broccoli during storage at 20C increased by ≤1% per day by some hot-water treatments. Immersion in hot water decreased the incidence of decay during storage at 20C. Immersion in 50 or 52C water for 2 minutes was most effective in controlling decay development. Broccoli immersed in 52C water for 3 minutes had a distinct off-odor. Control and treated broccoli held at 0C for 8 days following hot-water dips were similar in quality. Yellowing of heat-treated broccoli was inhibited when broccoli was warmed to 20C following storage at 0C. Hot-water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C. Immersion of broccoli in 50C water for 2 minutes was the most effective treatment for reducing yellowing and decay while not inducing off-odors or accelerating weight loss.


Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1653
Author(s):  
Elazar Fallik ◽  
Sharon Alkalai-Tuvia ◽  
Daniel Chalupowicz

For decades, heat treatments have been known to reduce or eliminate decay-causing agents and slow the physiological deterioration of freshly harvested fruits and vegetables. For years, fungicides and pesticides have been used to control fungi on freshly harvested fruits and vegetables. However, these chemicals can contaminate the environment and be hazardous to those who consume fresh produce. Therefore, heat treatments, lasting only minutes or up to several days, have been developed to control insects and pathogenic fungi on fresh produce after harvest. In the 1990s, hot water rinsing and brushing (HWRB) technology to clean and disinfect fresh produce at relatively high temperatures (50 to 62 °C) for seconds (12–20 s) was developed at the Volcani Institute in Israel. This technology has been improved over time and is currently used commercially on several crops in Israel and elsewhere. This article discusses the development of this prestorage technology, from 1996 to 2006, and describes the effects of HWRB on the internal and external characteristics of fruits and vegetables, as well as the possible mode of action of this technology, as examined in the literature published since 1996.


HortScience ◽  
2006 ◽  
Vol 41 (2) ◽  
pp. 301-303 ◽  
Author(s):  
Robert K. Prange ◽  
Ali A. Ramin ◽  
Barbara J. Daniels-Lake ◽  
John M. DeLong ◽  
P. Gordon Braun

Fewer postharvest technologies are available for use on organic than conventional fruits and vegetables. Even though biopesticides are perceived as likely candidates for postharvest use on organic produce, only some biopesticides will be approved as organic compounds for various reasons. An example is the definition of a biopesticide used by regulatory agencies such as the EPA which includes compounds that will not be considered organically acceptable. Fortunately, there are other existing or new technologies that could be acceptable on organic fruits and vegetables. Some examples are hot water immersion treatment or a hot water rinsing and brushing, new innovative controlled atmosphere techniques, alternative sprout control agents, naturally occurring volatiles and biofumigants. More research is needed on each of these technologies, both singly and in combination with each other.


Sign in / Sign up

Export Citation Format

Share Document