EXTENSION OF MUSKMELON POST-HARVEST LIFE THROUGH THE USE OF OF HOT WATER TREATMENT AND POLYETHYLENE CARTON LINERS

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1091f-1091
Author(s):  
K.S. Mayberry ◽  
T.K. Hartz ◽  
M. Cantwell
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Hot Water ◽  
Hot Water Treatment ◽  
High Quality ◽  
Post Harvest ◽  
Polyethylene Bags ◽  
Hot Water Dip ◽  
Handling Practices ◽  
Marketable Fruit

Trials were conducted in California to evaluate techniques to extend post-harvest life of Western shipper-type muskmelon cultivars (Cusumis melo L.). The use of .025 mm polyethylene bags, either as individual melon wraps or as liners for 18 kg commercial cartons, minimized water loss and associated softening of the fruit. A three minute dip in 58-60°C water effectively checked surface mold and decay. The combination of hot water dip and polyethylene carton liner maintained high quality marketable fruit for at least 30 days of cold storage at 2-4°C. This technique would require only modest changes in commercial handling practices, with minimal additional per carton cost. Commercial utilization of this technique could stimulate the export of California muskmelons to Pacific Rim countries.

scholarly journals Extension of Muskmelon Storage through the Use of Hot Water Life Treatment and Polyethylene Wraps

HortScience ◽  
1992 ◽  
Vol 27 (4) ◽  
pp. 324-326 ◽  
Author(s):  
K.S. Mayberry ◽  
T.K. Hartz
Keyword(s):  
Water Treatment ◽  
Water Loss ◽  
Cucumis Melo ◽  
Additional Benefit ◽  
Hot Water ◽  
Hot Water Treatment ◽  
High Quality ◽  
Polyethylene Bags ◽  
Marketable Fruit ◽  
Lower Temperature

Trials were conducted in California to evaluate techniques to extend storage life of netted muskmelons (Cucumis melo L.). The use of polyethylene bags, either as individual melon wraps or as liners for 18-kg commercial cartons, minimized water loss and associated deterioration of the fruit. Individual bags and carton liners were equally effective. A 3-minute dip in 60C water effectively checked surface mold development on wrapped fruits. Lower temperature and/or shorter exposure treatments were less effective. When applied in addition to hot water treatment, imazalil fungicide did not confer significant additional benefit. The combination of polyethylene bags and hot water treatment maintained high quality, marketable fruit for at least 28 days of storage at 3C,

scholarly journals EFFECT OF HOT WATER TREATMENT AND FILM PACKING ON MARKET QUALITY OF MANGOS FOR EXPORT.

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 599d-599
Author(s):  
G. González-Aguilar ◽  
R. Báez-Sañudo ◽  
R. Troncoso-Rojas ◽  
M. Báez-Sañudo ◽  
E. Bringas-Taddei
Keyword(s):  
Water Treatment ◽  
Water Immersion ◽  
Hot Water ◽  
Low Density Polyethylene ◽  
Market Quality ◽  
Hot Water Treatment ◽  
Before And After ◽  
Polyethylene Bags ◽  
Handling Practices

México is an important producer of mangos for exportation. Losses occurring during postharvest due to poor handling practices, spoilage and injury during transportation reduces the quality of the fruit for shipment overseas. A hot water immersion treatment of 46C for 90 min and film wrapping of the fruit were studied to evaluate losses that occur during the sorting and packing of the fruit for market abroad. Cultivars of mangos included in the study were Tomy Atkins, Hayden, Kent, and Keitt. Fruits were selected from different points in the packing line before and after the hot water treatment and were stored at 10C and 20C for 30 days. Additionally, fruits were divided in subgroups and packed individually in low density polyethylene bags. Fruits were evaluated every 10 days for color, weight, firmness and injuries. Most severe losses occurred when the fruits were selected later in the packing line. Hot water treatment caused severe discoloration on the fruits. Film packing decreased weight loss, improved firmness, and retarded ripening and onset of spoilage.

scholarly journals Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment

2013 ◽  
Vol 27 ◽  
pp. 42-47 ◽  
Author(s):  
Md Nurul Amin ◽  
Md Mosharraf Hossain
Keyword(s):  
Water Treatment ◽  
Shelf Life ◽  
Chemical Engineering ◽  
Hot Water ◽  
Crown Rot ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Soluble Solid ◽  
Post Harvest Loss ◽  
Postharvest Loss

For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respectively by 95% and 70% against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening. Total soluble solid, total sugar, acidity and ?-carotene of treated fruits of these varieties increased over untreated fruits. The pH and vitamin C of treated bananas decreased over untreated fruits during ripening. DOI: http://dx.doi.org/10.3329/jce.v27i1.15857 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 42-47

scholarly journals Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3031
Author(s):  
Jirarat Kantakhoo ◽  
Yoshihiro Imahori
Keyword(s):  
Water Treatment ◽  
Capsicum Annuum ◽  
Cold Storage ◽  
Sweet Pepper ◽  
Hot Water ◽  
Cellular Damage ◽  
Hot Water Treatment ◽  
Capsicum Annuum L ◽  
Production Of Hydrogen ◽  
Glutathione Cycle

The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 °C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level.

EFFECT OF HOT WATER TREATMENT ON THE CONTROL OF PAPAYA (CARICA PAPAYA L.) POST HARVEST DISEASES

2010 ◽  
pp. 181-185 ◽  
Author(s):  
D.M.S. Martins ◽  
L.E.B. Blum ◽  
M.C. Sena ◽  
J.B. Dutra ◽  
L.F. Freitas ◽  
...  
Keyword(s):  
Water Treatment ◽  
Carica Papaya ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Post Harvest

Developing a commercial hot water treatment to control post-harvest rots on ‘Fiji Red’ papaya

2016 ◽  
pp. 125-132
Author(s):  
K.N. Stice ◽  
L. Tora ◽  
R. Henriod ◽  
Y. Diczbalis ◽  
D. Sole
Keyword(s):  
Water Treatment ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Control Post

scholarly journals Hot Water Treatment for Post-Harvest Disinfestation of Bactrocera dorsalis (Diptera: Tephritidae) and Its Effect on cv. Tommy Atkins Mango

Insects ◽  
2021 ◽  
Vol 12 (12) ◽  
pp. 1070
Author(s):  
Nelson L. Mwando ◽  
Shepard Ndlela ◽  
Rainer Meyhöfer ◽  
Sevgan Subramanian ◽  
Samira A. Mohamed
Keyword(s):  
Water Treatment ◽  
Treatment Protocol ◽  
Hot Water ◽  
Sub Saharan Africa ◽  
Bactrocera Dorsalis ◽  
Treatment Schedule ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Heat Tolerant ◽  
Time Required

Mango production and trade in sub-Saharan Africa is hampered by direct damage and the high quarantine status of B. dorsalis and the paucity of effective post-harvest phytosanitary treatments. The current study reports the development of a quarantine treatment protocol using hot water to disinfest B. dorsalis and assess its effect on cv. Tommy Atkins mango quality. We first determined the development of the eggs and all larval stages of B. dorsalis in cv. Tommy Atkins mango and used the information to establish a time–mortality relationship of the immature stages after subjecting infested fruits to a regimen of eight, time instances of hot water at 46.1 °C. Using probit analysis, we estimated the minimum time required to achieve 99.9968% mortality of each stage. Our results indicate that the egg was the least heat tolerant, followed by the first, second, and third instar. The time required to achieve 99.9968% control of the third instar in cv. Tommy Atkins mango (400–600 g) was determined to be 72.63 min (95% Cl: 70.32–74.95). In the confirmatory trials, the hot water treatment schedule of 46.1 °C/72.63 min was validated, and none of the 59,120 most heat-tolerant individuals treated survived. Further, there were no significant differences between hot water-treated and untreated mangoes recorded in weight loss, fruit firmness, pH, total soluble solids, moisture content, and titratable acidity eleven days post-treatment. These findings demonstrate an effectively optimum post-harvest disinfestation treatment against B. dorsalis in cv. Tommy Atkins mango that should be adopted commercially to facilitate access to profitable but strict export markets globally.

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