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.

scholarly journals Breaking Dormancy in Red Raspberry with Hot Water Treatment and its Effects on Cold Hardiness

2006 ◽  
Vol 131 (2) ◽  
pp. 209-213 ◽  
Author(s):  
Pauliina Palonen ◽  
Leena Lindén
Keyword(s):  
Water Treatment ◽  
Cold Hardiness ◽  
Treatment Temperature ◽  
Rubus Idaeus ◽  
Hot Water ◽  
Bud Dormancy ◽  
Hot Water Treatment ◽  
Red Raspberry ◽  
Breaking Dormancy ◽  
Water Treatments

`Maurin Makea', `Muskoka', ` Ottawa', and `Preussen' red raspberry (Rubus idaeus L.) canes were collected from the field and subjected to different hot water treatments (20, 35, 40, 45, and 50 °C) to determine if endodormancy could be removed by a near lethal stress. Estimation of days for 50% budbreak (DD50) was found useful for describing the state of bud dormancy in the samples. Bud dormancy was broken in `Ottawa' by immersing the canes in 45 °C water for 2 hours, in `Maurin Makea' by treating the canes in 40 °C water, and in `Preussen' by both 40 and 45 °C treatments. The influence of this treatment on dormancy and cold hardiness at different times of the winter was further examined using `Ottawa' raspberry. The treatment removed bud dormancy most effectively in October, when the samples were in deepest dormancy. A slight effect was observed in November, but no effect in January. During ecodormancy in February the treatment delayed budbreak. Hot water treatment reduced cold hardiness of `Ottawa' canes by 8 to 15 °C, and that of buds by 9 to 13 °C during both endo- and ecodormancy. Based on the capacity of buds and canes to reacclimate, recovery from the stress treatment was possible at temperatures ≥4 °C. Loss of cold hardiness was caused by high treatment temperature itself and was not related to breaking of dormancy in samples. This finding suggests that dormancy and cold hardiness are physiologically unconnected in raspberry.

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 618 Effect of Preplant Hot-water and Fungicide Treatments on Tuber Development of Caladiums

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 503F-504
Author(s):  
Gary J. Wilfret
Keyword(s):  
Water Treatment ◽  
Hot Water ◽  
Additive Effect ◽  
Hot Water Treatment ◽  
Tuber Weight ◽  
Tuber Development ◽  
Thiophanate Methyl ◽  
Production Index ◽  
Production Indices ◽  
Water Treatments

Intact tubers of Caladium cv. Florida Elise were soaked for 30 min in water at 24 or 50 °C in l998 and manually cut into cubes with 2-cm sides. Propagules were planted on 15-cm centers in raised sand beds covered with white plastic. Tubers were harvested in 6 months, air-dried, cleaned, weighed, and graded. Yield of No. 2 tubers (>1.9 <3.8 cm diam) was increased 31%, total tuber weight was 13% greater, and the production index was 13% larger due to hot-water treatment. No differences were determined for other tuber sizes. Tubers harvested from both treatments were soaked for 30 min in 1999 in water at 24 or 50 °C or in water at 24 or 50 °C that contained the fungicide Systec 85WDG [thiophanate methyl(dimethyl{(1,2-phenylene)-bis(iminocarbonothioyl)}bis{carbamate}] at 33.6 g/20 L. Tubers were cut and planted as in l998 and harvested in 2000. Tuber yields and production indices were greater in all hot-water treatments, but were not increased by fungicides alone. Yields from tubers that were not hot-water treated in l998 but were soaked in hot water in l999 were similar to those tubers that were hot-water-treated in both years. Fungicides did not have an additive effect when hot-water was used.

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.

Mechanism of resistance in Australian sugarcane parent clones to smut and the effect of hot water treatment

2013 ◽  
Vol 64 (9) ◽  
pp. 892 ◽  
Author(s):  
Shamsul A. Bhuiyan ◽  
Barry J. Croft ◽  
Emily C. Deomano ◽  
Rebecca S. James ◽  
Joanne K. Stringer
Keyword(s):  
Water Treatment ◽  
Resistance Mechanism ◽  
Resistance Mechanisms ◽  
Internal Resistance ◽  
Hot Water ◽  
Hot Water Treatment ◽  
External Resistance ◽  
Sugarcane Plant ◽  
Mechanism Of Resistance ◽  
Water Treatments

Resistance of sugarcane plants to smut is believed to be manifested by two mechanisms, (i) external resistance, governed by structural barrier of bud scale and/or chemical secretion from the bud, and (ii) internal resistance, regulated by interaction of plants and fungus within the plant tissue. Hot water treatments are routinely used to treat seed cane to eliminate a range of diseases including smut. It is believed that hot water treatment predisposes sugarcane plant to smut. This study was conducted to determine the resistance mechanisms of some important Australian parent clones, and their response to hot water treatment in relation to smut infection. Twenty-one clones, used regularly in the Australian sugarcane breeding program, were evaluated. Results showed that ~47% of clones had external and 33% had internal resistance mechanisms, indicating that parent clones selected for this study possessed diverse mechanism of resistance. There is a possibility some or all clones with internal resistance mechanisms could also possess external resistance mechanism. Except one highly susceptible clone (Q205) in one trial, none of the clones subject to hot water treatment became more susceptible to smut. Although some clones showed increased resistance after hot water treatment. These findings will benefit breeders in selecting parent materials in their crossing programs to develop smut-resistant cultivars.

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.

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