Maintaining Fruit Quality of Peach Cultivars Flordaprince and Swelling Using Various Calcium Salts and Hot Water Treatments = الحفاظ على جودة ثمار الخوخ صنفي فلوريدا برنس والسويلنج باستخدام المعاملات المختلفة ببعض أملاح الكالسيوم والماء الساخن

2017 ◽  
Vol 21 (7) ◽  
pp. 1201-1237
Author(s):  
E. H. Khedr
Keyword(s):  
Fruit Quality ◽  
Hot Water ◽  
Calcium Salts ◽  
Water Treatments

scholarly journals Yield and Fruit Quality of Strawberry Cultivars under Different Irrigation Regimes

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 261
Author(s):  
María Teresa Ariza ◽  
Luis Miranda ◽  
José Antonio Gómez-Mora ◽  
Juan Jesús Medina ◽  
David Lozano ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Environmental Sustainability ◽  
Water Productivity ◽  
Production Cycle ◽  
High Productivity ◽  
Yield Efficiency ◽  
Significant Yield ◽  
Water Treatments ◽  
Strawberry Cultivars

Strawberry (Fragaria×ananassa Duch.) production requires the input of large amounts of water provided by irrigation during the entire production cycle. However, water availability is shrinking in many important strawberry cropping areas, such as Huelva (in Europe), compromising the environmental sustainability and economic viability of strawberry production. Besides technical approaches, water-saving strategies are necessary for improving strawberry water productivity such as the use of low water-consumptive cultivars with high productivity or cultivars allowing deficit irrigation (DI) strategies. A two-year field experiment was conducted to compare the physiological and agronomical response of six commercial strawberry cultivars (‘Sabrina’, ‘Fortuna’, ‘Splendor’, ‘Primoris’, ‘Rabida’ and ‘Rociera’) to six different water treatments ranging from 65% to 140% of estimated ‘Sabrina’ evapotranspiration (ETcSab; ~224–510 mm year−1). Cultivars differed substantially in yield and water consumption linked to their biomass partitioning into reproductive/ vegetative organs, determining different yield efficiency (YE). Their water needs (IN) conditioned their response to different water supplies, involving significant yield losses in DI treatments (<20% IN) but not decreasing fruit quality. The highly-consumptive and productive ‘Rabida’ and ‘Rociera’, reduced yields by DI (<40%) but were still profitable; the low-water-consumptive but still productive ‘Fortuna’, ‘Splendor’ and ‘Primoris’ represent significant water-savings (<20%) in strawberry cultivation.

scholarly journals Effects of post-harvest hot water treatments on the fungi contamination, physiology and quality of rock melon fruit

2020 ◽  
pp. 1081-1087
Author(s):  
M.M. Abubakar ◽  
M. Norida ◽  
M.Y. Rafii ◽  
J.J. Nakasha
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Hot Water ◽  
Chemical Treatments ◽  
Postharvest Treatment ◽  
Postharvest Management ◽  
The One ◽  
Water Treatments ◽  
Melon Fruit

During the postharvest management of fruits and vegetables, the losses range from 10 to 30% of the entire production. This is due to numerous causes, but the most important reason is infestation by fungi. Many synthetic fungicides are employed for postharvest treatment of fruit and vegetables throughout the world. However, fungicidal residues often represent a significant threat to human health. The current study examined the use of hot water treatments on rock melon fruit. Hot water treatments at 55℃ was arranged into four treatments of different dipping periods of 0 minutes (control), 1 minute, 2 minutes, and 3 minutes. The postharvest hot water treatments on rock melon fruit were found to increase the shelf life up to 21 days by minimizing the weight loss, maintaining firmness, preventing the damage of sucrose, retaining the rind size, maintaining the fruit appearance, and reducing fungal infection. The one-minute dip was more effective than other treatments. The treatment successfully extends the shelf life of rock melon fruit quality for the market until three weeks of storage at 21 ± 1 ℃ compared with the control, which was only stored for one week. The results showed the importance of hot water treatments as an alternative to fungicides or chemical treatments, which have a high risk to the health of consumers. Hot water treatment is economical and easier to access than the chemical treatments.

scholarly journals Effect of Modified Atmosphere Packaging on Postharvest Quality of Mango cvs. Sindhri and Sufaid Chaunsa During Storage

2016 ◽  
Vol 4 (12) ◽  
pp. 1104 ◽  
Author(s):  
Omer Hafeez ◽  
Aman Ullah Malik ◽  
Muhammad Shafique Khalid ◽  
Muhammad Amin ◽  
Samina Khalid ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Burn Injury ◽  
Disease Incidence ◽  
Modified Atmosphere Packaging ◽  
Hot Water ◽  
Postharvest Quality ◽  
Physical Parameters ◽  
Modified Atmosphere ◽  
Disease Development

Modified atmosphere packaging (MAP) technology is gaining popularity worldwide for its potential of extending shelf life of fresh produce with better fruit quality. Effect of MAP (using Xtend® bags), was investigated on postharvest storage life and quality of mango cvs Sindhri and Sufaid Chaunsa stored at 11°C with 80-85% RH for 4 and 5 weeks respectively, in comparison with un-bagged (control) fruit. Uniform physiological mature fruit of Sindhri and Sufaid Chaunsa were harvested from a commercial mango orchard along with 4-5 cm long pedicel and were de-sapped in 0.5% lime solution (to avoid sap burn injury). Later on fruit were given cold water fungicidal dip (Sportak @ 0.5ml/L, Active Ingredient: Prochloraz) followed by hot water treatment (52°C; 5 min). After shade drying and pre-cooling (11°C; 10-12 hours), fruit were packed according to the treatment combination and stored at 11°C. Fruit of both varieties were removed after 2, 3 and 4 weeks of storage followed by ripening at 24±2°C with an additional removal after 5 weeks for Sufaid Chaunsa only. Fruit quality was evaluated for various bio-chemical, organoleptic and physical parameters at two stages of ripening (at removal day and at final ripening day). Fruit of both varieties stored in MAP exhibited better firmness and retained green colour as compared to un-bagged fruit. Quality of fruit subjected to postharvest fungicidal application and hot water treatments and stored under MAP at 11°C showed better peel colour development and less disease development. Moreover, storage durations and post storage ripening stages significantly affected fruit peel colour, textural softness and disease development. Further, cv. Sindhri showed better storage potential with lower disease incidence as compared to cv. Sufaid Chaunsa which warrants further studies on disease control aspects.

scholarly journals Evaluation of Radio Frequency–Hot Water Treatments for Postharvest Control of Codling Moth in `Bing' Sweet Cherries

2005 ◽  
Vol 15 (3) ◽  
pp. 613-616 ◽  
Author(s):  
J.D. Hansen ◽  
M.L. Heidt ◽  
M.A. Watkins ◽  
S.R. Drake ◽  
J. Tang ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Fruit Quality ◽  
Prunus Avium ◽  
Cydia Pomonella ◽  
Codling Moth ◽  
Hot Water ◽  
Water Bath ◽  
Sweet Cherries ◽  
Insect Mortality ◽  
Water Treatments

Quarantine regulations require domestic sweet cherries (Prunus avium) exported to Japan to be treated to control codling moth [Cydia pomonella (Lepidoptera: Tortricidae)]. The current procedure, methyl bromide fumigation, may be discontinued because of health, safety, and environmental concerns. To examine a potential alternative method, `Bing' sweet cherries were each infested with a codling moth larva, submerged in a 38 °C water bath for 6 minutes pretreatment, then exposed to various temperatures generated by radio frequency and held at that temperature for different times: 50 °C for 6 minutes, 51.6 °C for 4 minutes, 53.3 °C for 0.5 minutes, and 54.4 °C for 0.5 minutes. Insect mortality was evaluated 24 hours after treatment and fruit quality was evaluated after treatment and after 7 and 14 days of storage at 1 °C. No larvae survived at the 50 and 51.6 °C treatments. Fruit color of non-infested cherries was darkened as temperature increased. Stem color was severely impacted after 7 days of storage, even in a warm water bath of 38 °C for 6 minutes, as was fruit firmness at the same treatment. Fruit quality loss increased after 14 days of storage, compared to after 7 days of storage. The amount of pitting and bruising of cherries increased with temperature and again this increase was more evident after 14 days of storage.

Effect of Hot Water Treatments on Quality of Highbush Blueberries

2008 ◽  
Vol 73 (6) ◽  
pp. M292-M297 ◽  
Author(s):  
L. Fan ◽  
C.F. Forney ◽  
J. Song ◽  
C. Doucette ◽  
M.A. Jordan ◽  
...  
Keyword(s):  
Hot Water ◽  
Highbush Blueberries ◽  
Water Treatments

Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon

2008 ◽  
Vol 47 (3) ◽  
pp. 397-406 ◽  
Author(s):  
Encarna Aguayo ◽  
Víctor H. Escalona ◽  
Francisco Artés
Keyword(s):  
Water Treatment ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Calcium Salts ◽  
Fresh Cut
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