Home > VII International Conference on Managing Quality in Chains (MQUIC2017) and II International Symposium on Ornamentals in association with XIII International Protea Research Symposium > Effects of heat treatments on sensory attributes and decay incidence of pomegranate (‘Wonderful’) fruit

Articles

Effects of heat treatments on sensory attributes and decay incidence of pomegranate (‘Wonderful’) fruit

Article number

1201_25

Pages

183 – 190

Language

English

Abstract

Cold storage is a widely used method for extending the shelf life of pomegranate fruit.
However, low-temperature storage may result in chilling injury and decay in fruit.
Heat treatments have been reported to reduce these physiological disorders in pomegranates.
The aim of this research was to investigate the effects of hot water, hot air and intermittent warming treatments on the sensory attributes of pomegranate fruit.
Hot air and intermittent warming did not affect the sensory attributes of pomegranate arils during the shelf life of the fruit.
Although pomegranates dipped in 45°C hot water scored higher in sourness and lower in crispness and juiciness compared to fruit dipped in 50°C hot water.
Intermittent warming showed lower incidence of decay during the third month of storage.

Publication

VII International Conference on Managing Quality in Chains (MQUIC2017) and II International Symposium on Ornamentals in association with XIII International Protea Research Symposium

Authors

L. Yanclo, O.A. Fawole, U.L. Opara

Keywords

hot water, hot air, intermittent warming, sensory evaluation

Full text

https://doi.org/10.17660/ActaHortic.2018.1201.25

Groups involved

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