scholarly journals OUTBREAK OF ANTHRACNOSE AND STEM END ROT DISEASES OF MANGO IN CHANGING CLIMTE AND THEIR MANAGEMENT THROUGH HOT WATER TREATMENT

2018 ◽  
Vol 30 (1) ◽  
pp. 91
Author(s):  
Muhammad T. Malik ◽  
Talal Tariq ◽  
Abid H. Khan ◽  
Hameed Ullah ◽  
Muhammad Imran ◽  
...  
Keyword(s):  
Water Treatment ◽  
Environmental Changes ◽  
Physical Method ◽  
Quality Parameters ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Color Development ◽  
Peel Color ◽  
High Level

Pakistan is the 6th largest producer of mangoes which are known world over for their superior traits but export of mangoes from Pakistan is quite limited due to post-harvest diseases like anthracnose and stem-end rot (SER) mainly caused by Colletotrichum gloeosporioides and Lasiodiplodia theobromae, respectively. These diseases are aggravating day by day due to environmental changes in mango producing region of Pakistan. Quarantine of mangoes through physical methods like Hot Water Treatment (HWT) is always preferred by the foreign markets because of its high effectiveness in reducing the post-harvest diseases. During 2012-13, keeping in view the importance of HWT, a comprehensive study was conducted to standardize the temperature and dip duration levels for HWT along with a fungicide named Nativo (Trifloxystrobin + Tebuconazole) @ 0.3g/L of water for mango Cvs. Sindhri, S.B. Chaunsa, Fajri and Sufaid Chaunsa using newly developed HWT facility at Agricultural Mechanization Research Institute, Multan for the control of post-harvest diseases with a little focus on other fruit quality parameters as well. HWT resulted in better marketability of fruits due to uniform peel color development and visual quality rating (VQR). Control of (SER) with either of both high levels of temperature (54°C) and dip duration (06minutes) simultaneously or any of one high level along was noted in all the tested varieties with 77.27 to 85.26% disease reduction in contrast to control of anthracnose which was effectively minimized with the range of 77.24 to 90.36% through low temperature (52°C) and low dip level (03minutes) in case of Sindhri and S.B. Chaunsa while 52°C for 06 minutes and 54°C for 06 minutes showed good performance in case of Cvs. Fajri and Sufaid Chaunsa, respectively. Surely, this study developed the understanding of mango industry stake holders with efficient use of safe and cheaper physical method i.e. HWT to control post-harvest diseases to enhance the mango export from Pakistan.

scholarly journals Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment

2013 ◽  
Vol 27 ◽  
pp. 42-47 ◽  
Author(s):  
Md Nurul Amin ◽  
Md Mosharraf Hossain
Keyword(s):  
Water Treatment ◽  
Shelf Life ◽  
Chemical Engineering ◽  
Hot Water ◽  
Crown Rot ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Soluble Solid ◽  
Post Harvest Loss ◽  
Postharvest Loss

For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respectively by 95% and 70% against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening. Total soluble solid, total sugar, acidity and ?-carotene of treated fruits of these varieties increased over untreated fruits. The pH and vitamin C of treated bananas decreased over untreated fruits during ripening. DOI: http://dx.doi.org/10.3329/jce.v27i1.15857 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 42-47

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 HOT WATER TREATMENT ON THE CONTROL OF PAPAYA (CARICA PAPAYA L.) POST HARVEST DISEASES

2010 ◽  
pp. 181-185 ◽  
Author(s):  
D.M.S. Martins ◽  
L.E.B. Blum ◽  
M.C. Sena ◽  
J.B. Dutra ◽  
L.F. Freitas ◽  
...  
Keyword(s):  
Water Treatment ◽  
Carica Papaya ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Post Harvest

Developing a commercial hot water treatment to control post-harvest rots on ‘Fiji Red’ papaya

2016 ◽  
pp. 125-132
Author(s):  
K.N. Stice ◽  
L. Tora ◽  
R. Henriod ◽  
Y. Diczbalis ◽  
D. Sole
Keyword(s):  
Water Treatment ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Control Post

scholarly journals Hot Water Treatment for Post-Harvest Disinfestation of Bactrocera dorsalis (Diptera: Tephritidae) and Its Effect on cv. Tommy Atkins Mango

Insects ◽  
2021 ◽  
Vol 12 (12) ◽  
pp. 1070
Author(s):  
Nelson L. Mwando ◽  
Shepard Ndlela ◽  
Rainer Meyhöfer ◽  
Sevgan Subramanian ◽  
Samira A. Mohamed
Keyword(s):  
Water Treatment ◽  
Treatment Protocol ◽  
Hot Water ◽  
Sub Saharan Africa ◽  
Bactrocera Dorsalis ◽  
Treatment Schedule ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Heat Tolerant ◽  
Time Required

Mango production and trade in sub-Saharan Africa is hampered by direct damage and the high quarantine status of B. dorsalis and the paucity of effective post-harvest phytosanitary treatments. The current study reports the development of a quarantine treatment protocol using hot water to disinfest B. dorsalis and assess its effect on cv. Tommy Atkins mango quality. We first determined the development of the eggs and all larval stages of B. dorsalis in cv. Tommy Atkins mango and used the information to establish a time–mortality relationship of the immature stages after subjecting infested fruits to a regimen of eight, time instances of hot water at 46.1 °C. Using probit analysis, we estimated the minimum time required to achieve 99.9968% mortality of each stage. Our results indicate that the egg was the least heat tolerant, followed by the first, second, and third instar. The time required to achieve 99.9968% control of the third instar in cv. Tommy Atkins mango (400–600 g) was determined to be 72.63 min (95% Cl: 70.32–74.95). In the confirmatory trials, the hot water treatment schedule of 46.1 °C/72.63 min was validated, and none of the 59,120 most heat-tolerant individuals treated survived. Further, there were no significant differences between hot water-treated and untreated mangoes recorded in weight loss, fruit firmness, pH, total soluble solids, moisture content, and titratable acidity eleven days post-treatment. These findings demonstrate an effectively optimum post-harvest disinfestation treatment against B. dorsalis in cv. Tommy Atkins mango that should be adopted commercially to facilitate access to profitable but strict export markets globally.

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.

scholarly journals Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

2015 ◽  
Vol 25 (3) ◽  
pp. 349-357 ◽  
Author(s):  
Jorge A. Osuna-Garcia ◽  
Jeffrey K. Brecht ◽  
Donald J. Huber ◽  
Yolanda Nolasco-Gonzalez
Keyword(s):  
Water Treatment ◽  
Fruit Ripening ◽  
Mangifera Indica ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Negative Interaction ◽  
Fruit Species ◽  
Color Development ◽  
Market Simulation

Gaseous 1-methylcyclopropene (1-MCP) delays mango (Mangifera indica) fruit ripening, but requires 12 hours of application in sealed containers. In some fruit species, aqueous formulation applied as a postharvest dip for only 1 to 5 minutes has shown the same effectiveness as gaseous 1-MCP. This research was conducted to determine the effectiveness of aqueous 1-MCP on delay of the ripening process, extension of shelf life, and maintenance of fruit quality of ‘Kent’ mango fruit with or without quarantine hot water treatment (QHWT). Three experiments were conducted during the 2013 season in Mexico and Florida and during the 2014 season in Mexico. Aqueous 1-MCP caused delay of fruit ripening as shown by maintenance of fruit firmness, attenuation of flesh color development, and delayed increase of total soluble solids (TSS). However, it had a negative interaction with QHWT, causing surface spots and lenticel blackening to develop during shipping simulation [3 weeks at 12 ± 1 °C, 90% ± 5% relative humidity (RH)] and market simulation (7 days at 22 ± 2 °C, 75% ± 10% RH). This negative interaction was less when 1-MCP was applied before QHWT, somewhat higher when 1-MCP was applied after QHWT, and most severe when 1-MCP was applied after QHWT + hydrocooling. By contrast, the ripening of fruit treated with 1-MCP without QHWT was delayed without affecting external appearance. Thus, 1-MCP may be more useful for mango markets that do not require mandatory QHWT.

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