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,

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.

Starch degradation in 'Kensington' mango fruit following heat treatments

2002 ◽  
Vol 42 (1) ◽  
pp. 83 ◽  
Author(s):  
K. K. Jacobi ◽  
S. E. Hetherington ◽  
E. A. MacRae
Keyword(s):  
Water Treatment ◽  
Core Temperature ◽  
Sucrose Concentration ◽  
Hot Water ◽  
Soluble Solids ◽  
Starch Degradation ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Starch Concentration ◽  
Lower Temperature

Changes in carbohydrate metabolism of ‘Kensington’ mango fruit from 2 major production regions in Queensland were measured after conditioning fruit with hot air at 40°C for 0, 2, 4, 8 and 16 h or at 22°C for 16 h (control) followed by hot-water treatment at either 45°C fruit-core temperature for 30 min or 47°C fruit-core temperature held for 15 min. Advancing physiological maturity of ‘Kensington’ mango fruit was correlated with increased starch concentration within the mesocarp. An α-amylase inhibitor was present in unripe ‘Kensington’ mesocarp. α-Amylase activity was promoted by conditioning fruit at 40°C for 8 h, and this enhanced enzyme activity persisted until the fruit were ripe. Consequently, starch degradation was accelerated and the concentration of total soluble solids was higher in fruit conditioned at 40°C for 8 h than in fruit left at the lower temperature of 22°C for 16 h or not conditioned. Immediately on removal of fruit from hot-water treatment, activities of α-amylase and phosphorylase were inhibited. This inhibition was correlated with higher starch concentration and starch layer and starch spot injuries in these fruit. A positive correlation was also found between increased sucrose concentration and greater starch loss in 40°C conditioned ‘Kensington’ fruit. It is proposed that increased sugar concentration in the mesocarp increased the level of fruit heat tolerance.

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 High-temperature Conditioning Reduces Hot Water Treatment Injury of `Kensington Pride' Mango Fruit

HortScience ◽  
1994 ◽  
Vol 29 (9) ◽  
pp. 1047-1051 ◽  
Author(s):  
Daryl C. Joyce ◽  
Anthony J. Shorter
Keyword(s):  
Water Treatment ◽  
Additional Benefit ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Variable Fluorescence ◽  
Irreversible Loss ◽  
Mango Fruit ◽  
The Core ◽  
Conditioning Period ◽  
Heating Up

Mango (Mangifera indica L.) fruit can be injured by heat disinfestation protocols imposed to kill insects. We determined if mango fruit have the capacity to acclimate, thereby becoming more tolerant of heat disinfestation treatments. Conditioned `Kensington Pride' mango fruit (7-hour heating-up period to a 37C core temperature maintained for ≤12 hours) showed less pulp injury on ripening following hot water treatment (1.5 hours for previously conditioned fruit to 2 hours for fruit not previously conditioned) than fruit not conditioned before hot water treatment. During treatment, the core reached 47C and was maintained for 25 minutes. Extending the conditioning period by ≤12 hours beyond the 7-hour heating-up period (total of 19 hours) gave no additional benefit. Conditioning did not consistently reduce peel injury that was hot water treatment-induced as indicated by irreversible loss of chlorophyll variable fluorescence.

Silver nanoparticles eliminate Xanthomonas campestris pv. campestris in cabbage seeds more efficiently than hot water treatment

2021 ◽  
Vol 27 ◽  
pp. 102284
Author(s):  
Jakub Pečenka ◽  
Zuzana Bytešníková ◽  
Tomáš Kiss ◽  
Eliška Peňázová ◽  
Miroslav Baránek ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Water Treatment ◽  
Xanthomonas Campestris ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Xanthomonas Campestris Pv Campestris

Nanostructured antibacterial aluminum foil produced by hot water treatment against E. coli in meat

MRS Advances ◽  
2021 ◽  
Author(s):  
Quinshell Smith ◽  
Kenneth Burnett ◽  
Nawzat Saadi ◽  
Khulud Alotaibi ◽  
Atikur Rahman ◽  
...  
Keyword(s):  
Water Treatment ◽  
Aluminum Foil ◽  
Hot Water ◽  
Hot Water Treatment ◽  
E Coli
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