Qualities of Hot-water-treated Tomatoes

Hot water treatment at 38, 42, 46, 50, and 54 °C for 30 60 and 90 minutes were applied to mature green tomatoes before storing at 2°C for 2, 4 and 6 weeks. Control fruit were treated at 20°C water. After storage all fruit were held at 20°C for 7 days. Control fruit showed lower weight loss, lycopene content, pH, and TSS but higher decay, chlorophyll content, TA, and more Firmness than hot-water-treated fruit. Weight loss, lycopene content, pH, and TSS were progressively increased with increased water temperature from 38 to 54°C, while chlorophyll content, TA and fruit firmness were declined. Among hot-water-treated fruit, least decay were detected in fruit treated at 46°C water 6 weeks stored fruit showed higher weight loss, more decay, lower chlorophyll and lycopene content, TSS, TA, less firmer and higher pH than those fruit stored for 2 or 4 weeks. Increased immersion time from 30 to 90 minutes resulted higher weight loss, lower decay, chlorophyll content, TA, and less firm, but higher lycopene content, TSS, and pH.

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Qualities of Hot Water- and Calcium-treated Tomatoes after Storage

HortScience ◽

10.21273/hortsci.32.3.522b ◽

1997 ◽

Vol 32 (3) ◽

pp. 522B-522

Author(s):

Abdul Hakim

Keyword(s):

Weight Loss ◽

Chlorophyll Content ◽

Calcium Chloride ◽

Electrolyte Leakage ◽

Storage Time ◽

Hot Water ◽

Chilling Temperature ◽

Lower Weight ◽

Lycopene Content

Mature green tomatoes (cv. Vibelco) were immersed in water at 42°C for 90 min or in water (42°C for 90 min) containing 2% calcium chloride prior to storage at 2 and 15°C for 2, 4, and 6 weeks. Control fruits were immersed in 20°C water for 90 min. All fruits were subject to poststorage ripening at 20°C for 6 days. Weight loss, chlorophyll and lycopene content, pH, TSS, TA, firmness, and electrolyte leakage were determined after storage or 6 days after storage. Control fruits showed lower weight loss, less lycopene content, pH, TSS, firmer but more chlorophyll content, pitting, decay, TA, and electrolyte leakage than treated fruits. Compared to hot water-treated fruits, lower pitting, decay, less chlorophyll content, and electrolyte leakage while more lycopene content, TA, and firmness were detected in combine hot water- and calcium-treated fruits. Extended storage time resulted in higher pitting and decay. Fruits stored at chilling temperature (2°C) showed higher chilling susceptibility to pitting and decay than those were stored at nonchilling temperature (15°C).

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Postharvest Quality of Nectarine cv. ‘Venus’ as Affected by Hot Water Dips and Length of Storage

Агрознање ◽

10.7251/agren1301019j ◽

2013 ◽

Vol 14 (1) ◽

pp. 19

Author(s):

Tomislav Jemrić ◽

Goran Fruk

Keyword(s):

Weight Loss ◽

Sensory Quality ◽

Prunus Persica ◽

Hot Water ◽

Postharvest Quality ◽

Lower Weight ◽

Control Fruit ◽

Significant Difference ◽

Hot Water Dip

The effect of hot water dip (48° C) duration (6 or 12 minutes) (HWD 48° C 6' and HWD 48° C 12') and length of storage at 0° C in normal atmosphere (two or four weeks) on chemical and sensory quality of nectarine (Prunus persica var. nectarina cv. 'Venus') was studied. After two weeks of storage, HWD-treated fruits had significantly lower weight loss and SSC compared to control. There was no significant difference between HWD 48 °C 6' and HWD 48 °C 12' – treated fruit. HWD 48 °C 12' - treated fruit maintained sensory quality after two weeks of storage. After four weeks of storage, control fruit received higher scores compared to HWD – treated fruit for all traits, except for aroma which was still higher for HWD 48 °C 12' - treated fruit. Duration of hot water dip is significant factor for maintaining postharvest quality of nectarine fruit.

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EFFECT OF HOT WATER TREATMENT ON THE POSTHARVEST BEHAVIOR OF WINTER SQUASH (Cucurbita maxima Duch)

HortScience ◽

10.21273/hortsci.27.6.652c ◽

1992 ◽

Vol 27 (6) ◽

pp. 652c-652

Author(s):

Rosa Marina Arvayo-Ortiz ◽

Sergio Garza-Ortega ◽

Elhadi M. Yahia

Keyword(s):

Weight Loss ◽

Water Treatment ◽

Chlorophyll Content ◽

Storage Period ◽

Hot Water ◽

Hot Water Treatment ◽

Carotene Content ◽

Highest Weight ◽

Winter Squash ◽

And Storage

Winter squash is grown in the Northwest of Mexico for export to distant markets with risk of produce loss. A study was conducted to investigate its postharvest behavior as affected by hot water (50°C) for 0, 3. 6, 9 and 12 min, and stored at 10 or 20°C with 75% RH for 4, 8, and 12 weeks. The highest weight loss (11.35%) was in fruits without hot water treatment stored at 20°C for 12 weeks; at this temperature the weight loss was 3.65, 7.18, and 10.19% in the 4, 8 and 12 week storage period, respectively. At 10°C the weight loss was 3.41, 6.83 and 7.56% for the same period. Chlorophyll content decreased as temperature and storage period increased. β-carotene content showed no change at 10°C, but slightly increased after 8 and 12 weeks at 20°C. Fruits showed decay by Rhizopus and Aspergillus. Weight loss, chlorophyll content, and decay were not affected by length of hot water treatment. General appearance was better in fruits stored at 10°C than at 20°C.

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Intermittent Warming Reduces Tomato Fruit Quality Deterioration during Cold Storage

HortScience ◽

10.21273/hortsci.31.4.642b ◽

1996 ◽

Vol 31 (4) ◽

pp. 642b-642

Author(s):

Abdul Hakim ◽

Errki Kaukovirta ◽

Eija Pehu ◽

Irma Voipio

Keyword(s):

Chlorophyll Content ◽

Fruit Quality ◽

Cold Storage ◽

Tomato Fruit ◽

Fruit Firmness ◽

Quality Deterioration ◽

Control Fruit ◽

Fruit Decay ◽

Lycopene Content ◽

Intermittent Warming

Mature green tomatoes (cv. Vibelco) were stored at 2°C for 2, 3, and 4 weeks. Intermittent warming treatments for 12, 24, and 36 hours at 24°C were applied at the end of every week. Control Fruit were held continuously at 2°C. All fruit were subjected to poststorage ripening at 24°C for 7 days. Fruit decay, chlorophyll and lycopene content, fruit firmness, pH, TSS and TA were detected after storage or 7 days after transfer to 24°C. Results were compared between control and intermittently warmed fruit when stored at 2°C for 2, 3, and 4 weeks. Compared to fruit kept continuously at 2°C, intermittent warming at 24°C for 12, 24, and 36 hours reduced decay, increased chlorophyll disappearance, lycopene synthesis, and fruit firmness, enhanced pH and TSS, and declined TA. Fruit intermittently warmed for 36 hours/week showed the least decay, higher chlorophyll disappearance, and lycopene synthesis; retention of fruit firmness, pH, and TSS; and lower TA than fruit intermittently warmed for 12 and 24 hours/week. Decay percentage, lycopene content, pH, and TSS were increased from 2 to 4 weeks, but chlorophyll content, fruit firmness, and TA were declined.

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Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

Journal of Agricultural Science ◽

10.5539/jas.v8n1p68 ◽

2015 ◽

Vol 8 (1) ◽

pp. 68

Author(s):

B. Chutichudet ◽

Prasit Chutichudet ◽

Usana Trainoak

Keyword(s):

Chlorophyll Content ◽

Fruit Weight ◽

Storage Life ◽

Fruit Firmness ◽

Mango Fruit ◽

Chlorophyll Contents ◽

Randomized Design ◽

Fruit Decay ◽

Completely Randomized Design ◽

And Storage

‘Maha Chanok’ mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l-1) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l-1 1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l-1 1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l-1 1-MCP for 12 h.

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Pengaruh Aminoethoxyvinylglycine (Avg), Plastic Wrapping Dan Suhu Simpan Terhadap Masa Simpan Dan Mutu Buah Jambu Biji (Psidium Guajava L.) ‘Mutiara’

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v16i2.103 ◽

2017 ◽

Vol 16 (2) ◽

Author(s):

Soesiladi E. Widodo ◽

Kuswanta F. Hidayat ◽

Zulferiyenni Zulferiyenni ◽

Sherly I. Annisa

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Psidium Guajava ◽

Interaction Effects ◽

Fruit Weight ◽

Fruit Firmness ◽

Single Application ◽

The Third ◽

And Storage ◽

Storage Temperatures

The research was aimmed at studying the effects of (1) single application AVGs,plastic wrappings, and storage temperatures, (2) interactions among AVGs andplastic wrappings, AVGs and storage temperatures, and plastic wrappings andstorage temperatures, and (3) interactions among AVGs, plastic wrappings, andstorage temperatures in extending fruit self-life and maintain qualities of‘Mutiara’guava fruits. The research was arranged in a completely randomized designin 2 x 2 x 2 factorial with three replications. The first factor was AVGs (with 1,25ppm and without AVG), the second factor was plastic wrappings (without and withone layer of plastic wrapping), and the third factor was storage temperature (a coldtemperature of 21, 53 ºC and a room temprature of 26,57 ºC). The result showed that(1) the application of AVG 1,25 ppm did not significantly affect fruit self-life, fruitfirmness, fruit weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’guava’fruits, (2) storage at cold temprature of 21, 53 ºC did not significantly affect fruit self-life, fruit firmness, fruit weight loss, ºBrix, acid contens, and sweetness of‘Mutiara’guava’ fruits, (3) the application of plastic wrapping was able to extend fruitself-life by 17 days longer than without plastic wrapping and supressed fruit weightloss of ‘Mutiara’guava, but accelerated softening and not able to maintain ºBrix, andalso did not significantly affect acid contens, and sweetness of ‘Mutiara’guava fruits,(4) there were no interaction effects among AVGs with plastic wrappings, AVGs withcold tempratures, and plastic wrappings with cold tempratures on self-life, fruitfirmness, fruit weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’guavafruits, and (5) there were no interaction effects among AVGs, plastic wrappings, andcold temperatures on fruit self-life, fruit firmness, fruit weight loss, ºBrix, acidcontens, and sweetness of ‘Mutiara’ guava fruits.

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Postharvest respiration rate, physiological weight loss and physico-chemical quality of mango fruit as influenced by different hot water quarantine treatments under simulated shipment conditions

Journal of Horticultural Science & Technology ◽

10.46653/jhst20030112 ◽

2020 ◽

pp. 12-18

Author(s):

Muhammad Amin ◽

Aman Ullah Malik ◽

Ishtiaq Ahmad Rajwana ◽

Kashif Razzaq ◽

Hafiz Nazar Faried ◽

...

Keyword(s):

Weight Loss ◽

Respiration Rate ◽

Negative Impact ◽

Control Strategies ◽

Fruit Weight ◽

Hot Water ◽

Eating Quality ◽

Air Cooling ◽

Physico Chemical ◽

Phytosanitary Measure

Extended hot water quarantine treatment (HWQT) is a commercial phytosanitary measure used for fruit fly disinfestation in mangoes. These studies were targeted to evaluate the physiological behaviour and qualitative response of hot water treated fruits of late maturing mango cv. Sufaid Chaunsa under two different commercial shipment conditions including ambient shipment (28 ± 2 °C; 60-65% RH; simulated for air freight) and refrigerated shipment (10 ± 1 °C; 80-85% RH; simulated for containerized shipments through sea-freight or land routes). The fruits were harvested at physiological maturity, de-sapped (0.5% lime; 2-3 min dip), precooled to 20 °C (forced-air cooling), transported (350 km) in a reefer van (at 20 ± 1 °C), and subjected to two HWQT protocols i.e. 48 °C for 60 min and 45 °C for 75 min in comparison with control. HWQTs were found to have significant impact on physiological aspects of the fruits with significantly more weight loss and higher rate of respiration as compared to control. The fruits subjected to 48 °C for 60 min had more weight loss and higher respiration rate as compared to those at 45 °C for 75 min. Water temperature was found more critical than the treatment duration in causing fruit weight loss. HWQT protocols did not have negative impact on physico-chemical fruit quality attributes under both shipment conditions. Based upon respiratory peak, 3 weeks storage at 10 ± 1 °C; 80-85% RH was found better along with 7 days post-shipment shelf life as it maintained better eating quality at retail. The turnout is expected to be much better at neighbouring export destinations (situated at less transition/transport periods); however, the inclusion of disease control strategies at pre and postharvest levels is indispensable for low temperature shipments.

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PRODUKSI KESEMEK NON-ASTRIGENSI DENGAN PERLAKUAN HOT WATER TREATMENT DAN APLIKASI KOH

Journal of Food Technology and Agroindustry ◽

10.24929/jfta.v1i1.688 ◽

2019 ◽

Vol 1 (1) ◽

pp. 26-35

Author(s):

Rozana Rozana ◽

Lorine Tantalu

Keyword(s):

Weight Loss ◽

Water Treatment ◽

Total Dissolved Solids ◽

Hot Water ◽

Hot Water Treatment ◽

Dissolved Solids ◽

Group Design ◽

Persimmon Fruit ◽

Bright Yellow ◽

Lime Solution

The treatment that is often used by farmers and persimmon collectors for local consumption in Indonesia is by immersion in quicklime (building lime) so as to produce powdery persimmon fruit that covers the color of mature persimmon fruit which is usually bright yellow to orange. This study aims to obtain the best treatment to produce persimmon according to the quality requirements desired by consumers through KOH application treatment to obtain bright and attractive colors, Hot Water Treatment (HWT) for relieving soreness and disinfecting pests, and soaking in lime solution to maintain texture fruit. The experimental design of this study was Factorial Randomized Group Design with 2 factors, namely the immersion time of hot water 46 0C (HWT) and KOH application. The first factor has three levels of treatment, namely without HWT (A1), 5 minutes (A2), and 10 minutes (A3). The second factor has two levels, namely without applying (B1) and applying KOH (B2). Quality observations include measurements of weight loss, color, hardness, and total dissolved solids. The 5-minute HWT treatment and KOH application gave a significant effect on several parameters, namely weight loss, hardness, and total dissolved solids but were unable to extend the shelf life of persimmon.

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Reducing Time and Expense to Recycle Perlite for Repeat Use in Greenhouse Tomato Operations

HortTechnology ◽

10.21273/horttech.20.4.746 ◽

2010 ◽

Vol 20 (4) ◽

pp. 746-750 ◽

Cited By ~ 4

Author(s):

Hanna Y. Hanna

Keyword(s):

Water Treatment ◽

Negative Impact ◽

Minimum Cost ◽

Fruit Weight ◽

Hot Water ◽

Hot Water Treatment ◽

Marketable Yield ◽

Tomato Yield ◽

Electric Drill ◽

Weight Pruning

Planting greenhouse tomatoes (Solanum lycopersicum) in the same perlite more than once without reconditioning to restore medium loose structure, desalination to remove excess salt, and disinfection to guard against pest contamination is risky, and replacing the perlite to produce every new crop is costly. Reconditioning and treating perlite with hot water at a minimum cost provides a favorable solution for both problems and saves natural resources. A study was conducted in a 30 × 96-ft greenhouse in Spring 2007, 2008, and 2009 (January–July) to evaluate three methods for perlite recycling cost, desalination efficiency, and effects on tomato yield at three or four fruit per cluster. Each recycling method consisted of two components: the reconditioning action and the hot water treatment. The three recycling methods included no stir/sift then disinfect, stir then disinfect, and sift then disinfect. Perlite recycled with the no stir/sift then disinfect method was not reconditioned before the hot water treatment. Instead, it was agitated with a nozzle mounted on a pressure washer wand during the hot water treatment. Perlite recycled with the stir then disinfect method was reconditioned first with an auger mounted on an electric drill and then treated with hot water. Perlite recycled with the sift then disinfect method was reconditioned first by sifting the perlite with a homemade apparatus and was then treated with hot water. Recycling perlite with the no stir/sift then disinfect method reduced labor input by 49% and 81% compared with the stir then disinfect and the sift then disinfect methods, respectively. The no stir/sift then disinfect method reduced recycling cost by 22% and 50% compared with the other two methods, respectively. Perlite that was not reconditioned (no stir/sift) had higher nitrate-nitrogen (NO3-N) before hot water treatment than the stirred perlite and equal NO3-N to the sifted perlite. Hot water treatment significantly reduced medium electrical conductivity, NO3-N, potassium, and sodium. Tomatoes grown in perlite recycled with any of the three methods produced similar marketable and cull yields and fruit weight. Pruning fruit to three per cluster increased marketable yield, fruit weight, and reduced cull yield. There was no significant recycling method × cluster pruning interaction for yield components, indicating that all recycling methods had similar effects on tomato yield at three or four fruit per cluster. We conclude that the no stir/sift then disinfect method is less time consuming, more economical, and has no negative impact on yield. Tomatoes grown with three fruit per cluster in perlite recycled with any of the three methods produced greater marketable yield, less cull yield, and heavier fruit than tomatoes grown with four fruit per cluster.

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