scholarly journals Hot Water Treatment and Pre-processing Storage Reduce Browning Development in Fresh-cut Potato Slices

HortScience ◽  
2011 ◽  
Vol 46 (9) ◽  
pp. 1282-1286 ◽  
Author(s):  
Pavlos Tsouvaltzis ◽  
Angelos Deltsidis ◽  
Jeffrey K. Brecht

Enzymatic browning is a serious quality limitation for fresh-cut potato (Solanum tuberosum L.) that has been successfully controlled by heat treatment in other commodities. The use of brief heat treatments with 55 °C water (HW) applied to ‘Russet Burbank’ tubers for 10, 20, 30, or 40 min before cutting was evaluated for potential implementation to control tissue browning. After heat treatment, tubers were held at 20 °C for 0 or 1 day before peeling and slicing. Control tubers were not previously immersed in hot water. All slices were placed in perforated plastic bags and stored at 5 °C for 6 days. Exposure to HW for 30 or 40 min caused severe heat injury. Browning developed in all treatments as indicated by color measurements and discoloration scores (index of extent of discolored area on the slice surface) during storage. Hot water treatment for 10 min best reduced browning, but only when treated tubers were stored intact for 1 day at 20 °C before cutting, as indicated by discoloration scores and changes in L*, a*, and Ho values, which were significantly different from either the control or the other HW treatments. Generally, the severe browning that developed in control slices during storage was associated with significant increases of 25% and 71% in phenolic content and antioxidant capacity, respectively. On the other hand, phenolic synthesis increased by only 6.25% to 13.2% in HW-treated slices during storage and polyphenoloxidase (PPO) activity was 24% to 31% lower compared with the activity before storage. Immersing potato tubers in 55 °C water for 10 to 20 min followed by storage at 20 °C for 1 day before processing reduced but did not prevent browning of peeled slices in terms of color changes and discoloration score. There was no significant correlation between browning and phenolic content or PPO activity.

1969 ◽  
Vol 40 (1) ◽  
pp. 67-69
Author(s):  
José Adsuar

Chlorotic streak, a virus disease of sugarcane, is known to occur in Puerto Rico and to cause a reduction in germination, tillering, and yield of sugarcane per acre. Immersion of the infected cane in hot water at 52° C. for 20 minutes inactivated the virus and increased the yield of cane and sugar. It is also known that the hot-water treatment may adversely affect the germination of the different varieties. Thirteen of the best sugarcane varieties as recommended by this Agricultural Experiment Station were tested for susceptibility to the hot-water treatment. The treatment adversely affected the germination percentage of M. 336, B. 41227, and Co. 281. It stimulated the germination of varieties H. 328560, P.R. 1000, B. 37161, B. 40105, B. 37172, B. 371933, P.R. 907, and P.R. 902. It had no significant effect on the germination of P.R. 905 and P.R. 980.


1934 ◽  
Vol 10 (6) ◽  
pp. 793-797 ◽  
Author(s):  
R. J. Hastings ◽  
W. Newton

In a moist environment, a minimum exposure of 120 min. at 110–113°F. is required to destroy pre-adult larvae of the bulb nematode Anguillulina dipsaci (Kühn, 1858) Gerv. and v. Ben., 1859, but progressively shorter exposures are required as the temperature is raised. At 116.5–118.5°F. the lethal exposure is 60 min. and at 118.5–120°F. an exposure of 30 min. is required.In a dry environment exposures of 150 min. to temperatures as high as 140°F. are not lethal to pre-adults and the heat treatment does not affect their ability to induce the characteristic symptoms of infestation in barley seedlings.The pre-adults are more resistant to heat than any other stage in the life history of the nematode.The data suggest that the ineffectiveness of the standard hot water treatment when applied late in the season is due to the fact that the major development of pre-adults takes place after the bulbs are lifted, and also because the masses of dormant pre-adults are often well isolated from the moisture of the bath by the bulb scales and corky basal plates, and are more resistant to heat in a dry, compared with a moist, state. It is recommended that the hot water treatment be employed not later than four weeks after lifting when the lifting is done as soon as the foliage dies down.A pre-soak is suggested as a possible means of increasing the effectiveness of the standard hot water treatment.


2017 ◽  
Vol 52 (10) ◽  
pp. 887-895 ◽  
Author(s):  
Sabrina Lerin ◽  
Daniel Santos Grohs ◽  
Marcus André Kurtz Almança ◽  
Marcos Botton ◽  
Paulo Mello-Farias ◽  
...  

Abstract: The objective of this work was to prepare a prediction model for the phenology of grapevine cultivars (Bordô, Cabernet Sauvignon, Moscato Embrapa, Paulsen 1103, SO4, and IAC 572) using hot water treatment. The heat treatment with hot water consisted of combinations of three temperatures (50, 53, and 55°C) and three time periods (30, 45, and 60 min), with or without previous hydration for 30 min. After the treatments, the cuttings were planted in the field and their phenological development was evaluated during two months. The six studied cultivars presented different responses to the effects of the factors temperature and time, but did not differ significantly regarding hydration. It was possible to develop a mathematical model for the use of hot water treatment in grapevine cuttings, based on phenological development ( y phenology = 48.268 − 0.811 x 1 − 0.058 x 2) and validated by the variables sprouting and root emission. From the developed model, it is recommended that the hot water treatment be applied in the temperature range between 48 and 51°C for cuttings of all cultivars.


2011 ◽  
Vol 12 (4) ◽  
pp. 569-576 ◽  
Author(s):  
A.C. Silveira ◽  
E. Aguayo ◽  
V.H. Escalona ◽  
F. Artés

1991 ◽  
Vol 34 (1) ◽  
pp. 71-78 ◽  
Author(s):  
E. P. Dashwood ◽  
E. M. Burnett ◽  
M. C. M. Perombelon

2015 ◽  
Vol 162 ◽  
pp. 56-62 ◽  
Author(s):  
Teppei Imaizumi ◽  
Fumihiko Tanaka ◽  
Daisuke Hamanaka ◽  
Yuma Sato ◽  
Toshitaka Uchino

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