scholarly journals Influence of hot water treatment to quality properties of pineapple (Ananas comosus) fruit during storage

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 186-194
Author(s):  
N.P. Minh
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Water Treatment ◽  
Hot Water ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Hot Water Treatment ◽  
Quality Properties ◽  
Decay Index ◽  
Significant Difference

Pineapple (Ananas comosus) was a non-climacteric fruit popularly distributed in Vietnam and other tropical regions. It was highly preferred by great appearance, wonderful texture, special flavour and perfect nutritional value. Moreover, it was also a good source of minerals, vitamins and antioxidants beneficial for human health. In harvesting season, it was highly perishable under ambient storage due to its high metabolic and moisture content resulting in quality degradation. This research evaluated the possibility of hot water treatment to the retention of quality attributes during storage. Pineapple fruits were dipped in hot water at different times and temperatures 30/35 (as control), 50/45, 52/40, 54/35, 56/30, 58/25, 60/20, 62/15 (°C/s). They were drained for 30 mins and stored at the ambient condition at the relative humidity of 85-90% for 15 days. In 3 day-interval, these fruit groups were taken to evaluate weight loss, firmness, decay index, total soluble solids (TSS), ascorbic acid. Results showed that there was a significant difference between the control and 7 treated groups. Pineapple fruits treated by hot water at 56/30 (°C/s) showed the lowest weight loss (0.15±0.05 to 1.34±0.01%), the lowest decay index (1.03±0.02 to 1.63±0.02), the most firmness (19.43±0.00 to 18.63±0.03 N), the highest TSS (24.35±0.02 to 23.01±0.01oBx), the highest ascorbic acid content (18.59±0.01 to 17.79±0.02 mg/100 g). Application of hot water submergence provided an alternative to chemical treatment to extend pineapple stability during storage and improve its marketability in distribution

scholarly journals Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 737-740 ◽  
Author(s):  
Zisheng Luo
Keyword(s):  
Water Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Hot Water Treatment ◽  
Chlorophyll Breakdown ◽  
Peel Color ◽  
Solids Content

Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment

2001 ◽  
Vol 41 (6) ◽  
pp. 793 ◽  
Author(s):  
K. K. Jacobi ◽  
E. A. MacRae ◽  
S. E. Hetherington
Keyword(s):  
Water Treatment ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Immature Fruit ◽  
Conditioning Treatment ◽  
Fruit Maturity ◽  
Conditioning Temperature ◽  
Water Treatments

The effects of conditioning and hot water treatments on immature and mature ‘Kensington’ mangoes were examined. A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40–51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels. As fruit maturity increased, the tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spots increased and susceptibility to lenticel spotting decreased. A conditioning treatment of either 22° or 40°C before hot water treatment could prevent the appearance of cavities at all maturity levels. The 40°C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22°C treatment; the longer the time of conditioning at 40°C, the more effective the treatment (16 v. 4 h). For maximum fruit quality, particularly for export markets, it is recommended that mature fruit are selected and conditioned before hot water treatment to reduce the risk of heat damage.

scholarly journals Hasat Sonrası Bazı Uygulamaların Autumn Giant Erik Çeşidinin Muhafaza Performansı Üzerine Etkisi

2020 ◽  
Vol 8 (2) ◽  
pp. 504
Author(s):  
Feyza Nur Dursun ◽  
Erdinc Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Properties

In this study, the effect of postharvest salicylic acid (2 mM), oxalic acid (5 mM), putrescine (2 mM) and calcium (4% CaCl2) applications on storage performance of Autumn Giant plum fruit were investigated. After applications, plum fruits were placed in modified atmosphere packaging (MAP) and stored for 40 days at 85-90% relative humidity conditions at 0.5±0.5°C. In order to determine the fruit quality characteristics after treatments, weight loss, soluble solids content, titratable acidity, fruit firmness, ascorbic acid, total flavonoids, total phenolics and total antioxidant content analysis were performed at 10 days’ intervals. According to the results, the effect of applications on weight loss was not significant. The maximum decrease in flesh firmness, titratable acid and ascorbic acid content during storage was determined in control fruits. Although fluctuations in the form of increase or decrease in biochemical compounds were generally observed, decreases occurred according to harvest value at the end of storage period. Considering all measurements and evaluations, it was determined that application of salicylic acid and putrescine had a more positive effect on preservation of fruit quality properties and biochemical content of Autumn Giant plum cultivar during storage than other applications.

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

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.

scholarly journals Effect of pre-sowing treatment on seed germination of Ixora coccinea L.

2017 ◽  
Vol 8 ◽  
Author(s):  
Amruta Shivajirao Shinde ◽  
Niranjana Sunil Chavan
Keyword(s):  
Water Treatment ◽  
Seed Germination ◽  
Analysis Of Variance ◽  
Cold Water ◽  
Germination Percentage ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Significant Difference ◽  
Coastal Plant ◽  
Ixora Coccinea

<p><em>Ixora coccinea</em> L. is ornamentally and medicinally important coastal plant also associated with mangroves of Sindhudurg and Ratnagiri district. In present study seeds of <em>I. coccinea</em> were treated with cold water, 50°C  hot water, germinator solution and also 100 ppm, 200 ppm, 500 ppm GA. Germination percentage were measured every day until no germination were observed. Data was analysed using analysis of variance (ANOVA) and significant mean difference in pair of treatments was analysed by using t-Test. Seeds of <em>I. coccinea </em>treated with 100 ppm GA showed highest germination percentage i.e. 90% followed by hot water treated seeds and it  showed 85%  germination.<em> </em>Seeds were treated with GA, Hot water, Germinator, soaking in cold water showed significant difference in between treatments ( p&lt;0.05). Overall results suggest that 100 ppm GA and hot water treatment used for enhance the germination of <em>I. coccinea</em> seeds.</p>

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

HortScience ◽  
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.

scholarly journals Postharvest Response of Winter Squash to Hot-water Treatment, Temperature, and Length of Storage

1994 ◽  
Vol 4 (3) ◽  
pp. 253-255 ◽  
Author(s):  
Rosa Marina Arvayo-Ortiz ◽  
Sergio Garza-Ortega ◽  
Elhadi M. Yahia
Keyword(s):  
Weight Loss ◽  
Water Treatment ◽  
Storage Period ◽  
Treatment Temperature ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Carotene Content ◽  
Weight Losses ◽  
Northwestern Mexico ◽  
Winter Squash

Winter squash are grown in northwestern Mexico for export to distant markets. During transport, fruits deteriorate and develop fungal rots. Squash (Cucurbita maxima Duch. `Delica') was given hot-water dips at 50C for 0, 3, 6, 9, and 12 min and stored at 10 and 20C with 75% RH for 4, 8, and 12 weeks. The highest weight loss (11.3%) was in fruits without hot water treatment stored at 20C for 12 weeks—weight losses were 3.6%, 7.2%, and 10.2% in the 4-, 8-, and 12-week storage periods, respectively. At 10C, the weight losses were 3.4%, 6.8%, and 7.6% for the same periods, respectively. ß-carotene content increased from 36.2 to 54.2 mg/100 g after 4 and 8 weeks of storage, respectively, but declined to 42.8 mg/100 g after 12 weeks. Chlorophyll content decreased as temperature and storage period increased, changing from 16.7 to 10.8 mg·liter-1 at 10 and 20C and from 16.9 to 15.8 mg·liter-1 and 8.8 mg·liter-1 at 4, 8, and 12 weeks, respectively. Fruits had decay caused by Rhizopus and Aspergillus. Weight loss, ß-carotene and chlorophyll contents, and decay were not affected by length of hot-water treatment. General appearance was better in fruits stored at 10 than at 20C.

scholarly journals (202) Quality of Sapote Mamey Fruits Treated with Hot Water and Stored at 12 °C

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1051E-1052
Author(s):  
Arturo Martinez-Morales ◽  
Iran Alia-Tejacal ◽  
Maria-Teresa Colinas-Leon ◽  
Victor Lopez-Martinez ◽  
Cecilio Bautista
Keyword(s):  
Water Treatment ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Storage Period ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Fruit Firmness ◽  
Total Soluble Solids

Sapote mamey (Pouteria sapota) fruit commercialization to different markets is limited due to the fact that it is a host of the fruit fly (A. serpentina), so there is a special interest in generating a quarantine treatment protocol. In the present study, fruits from Jalpa de Mendez, Tabasco, Mexico, were harvested at physiological maturity and divided in two groups: a) fruits treated with hot water (46.1 °C) for 1 h, and b) control fruits, with no hot water treatment. Fruits were then stored at 12 °C for 7, 14, 21, and 28 days. After storage, days to ripening as well as respiration rate, ethylene production, and weight loss were evaluated for 6 days. Pulp color (ligthness, hue angle, and chroma), fruit firmness, total soluble solids and sugars, and total phenols (at the end of storage and 6 days after) were also evaluated. Results show that fruits stored for 0 days ripened in 5.8 days, while fruits stored between 7 and 28 days took between 3.2 and 5.6 days to reach the ripe stage. Considering the storage periods, effective postharvest life was increased between 11 and 32 days. Respiration rate markedly increased in control fruits after 21 days of storage, but no chilling injury symptoms were observed. Hot water treatment did not affect ethylene production, sugar or phenol content, color, and fruit firmness. Total soluble solids and sugars increased as storage period increased and even more after storage, thus suggesting that storage temperature does not stop the ripening process. No significant changes were observed in the color components. Results suggest that the hot water inmersion treatment is an alternative to reach the quarantine protocol (not affecting quality) and when combined with refrigeration could be used to sent fruit to distant places.

scholarly journals Prevention of browning reaction in banana jam during storage by physical and chemical treatments

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 55-62
Author(s):  
S. Aimi Azira ◽  
W.I. Wan Zunairah ◽  
M. Nor Afizah ◽  
Nor-Khaizura M.A.R. ◽  
Radhiah S. ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Hot Water ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Sodium Metabisulphite ◽  
Chemical Treatments ◽  
Browning Reaction ◽  
Significant Difference

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid and sodium metabisulphite. The jam was prepared with banana pulp, sugar, citric acid, and pectin. This treatment act as a control. The banana jam for the second and third treatments was prepared using the same ingredients as treatment one. In the second treatment, the sliced banana was blanched in hot water (80°C) for 10 mins, whereas in treatment three, the banana slices were dipped into 1.5% of ascorbic acid solution at 80°C for 10 mins. During the cooking process, 0.1% of sodium metabisulphite was added into the jam, for treatments two and three. The jam was cooked until the temperature reached 105°C and the total soluble solids range from 68 - 70°Bx. The banana jam was filled in glass jars, sterilized in a hot water bath at 80°C for 10 mins, cooled to 27°C (room temperature) before being stored at room temperature. The analysis observed were pH, total soluble solids, titrable acidity, colour, browning index, and textural properties. The samples were stored at room temperature for 60 days. The observations were made every 15 days for two months. After 60 days of storage, all treatments showed positive changes and a significant difference (p<0.05) in physicochemical and texture analyses. Overall, hot water blanching and chemical treatments significantly reduced the browning reaction in the banana jam. Therefore, treatment three had the best ability to slow down the browning reaction and deterioration rate of banana jam during room temperature storage.

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