scholarly journals Optimization of hot water treatment of guava fruits cv. ‘Shweta’ to prolong cold storage

2021 ◽  
Vol 9 (1) ◽  
pp. 410-415
Author(s):  
Bharati Killadi ◽  
PS Gurjar ◽  
Jotirmayee Lenka ◽  
Rekha Chaurasia ◽  
DK Shukla
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Hot Water ◽  
Hot Water Treatment

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.

PRATYLENCHUS PENETRANS IN CLONAL APPLE STOCKS AND ITS CONTROL BY HOT-WATER TREATMENT

1963 ◽  
Vol 43 (2) ◽  
pp. 195-199
Author(s):  
J. E. Bosher ◽  
W. R. Orchard
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Tap Water ◽  
Root Systems ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Pratylenchus Penetrans ◽  
Planting Time

Immersion of maiden apple root stocks (East Malling VII and IX) in water at 115°–116°F. for 30 minutes killed Pratylenchus penetrans, (Cobb, 1917), Filip. & Stek., 1941, within the roots. Damage to the plants was reduced or prevented by cooling in tap water immediately after treatment. The nematodes were killed more rapidly at higher temperatures, but the plants were more easily damaged. Older plants with larger root systems required longer treatment. Plants treated immediately before planting suffered more injury than those taken from cold storage at 34°–38°F. for treatment in January and returned to cold storage until planting time in late March.

scholarly journals Shelf-Life and Acceptability of Hot Water-Treated Mangos

1969 ◽  
Vol 72 (3) ◽  
pp. 469-474
Author(s):  
Noemí Díaz ◽  
Teresita Rodríguez ◽  
Isabel B. De Caloni
Keyword(s):  
Water Treatment ◽  
Shelf Life ◽  
Cold Storage ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Fruit Decay ◽  
Water Treatments

Mangos given hot water treatments for 0 , 90, 120, 150 and 180 minutes, followed by cold storage for seven and 14 days, were sensory-evaluated for overall quality, shelf life, and percentage fruit decay. Hot water treatment did not affect the physical, chemical and organoleptic characteristics studied. The decay observations indicate that fruits held for seven days in cold storage (50-55° F and 85-90% RH) should be of good marketing quality for up to 12 days. If kept for 14 days in cold storage, they should be marketed within four to five days after removal from the cold.

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.

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