Articles
Effect of hypochlorous acid water treatment on the quality of sweet cherry during storage
Article number
1408_69
Pages
525 – 530
Language
English
Abstract
Sweet cherries (Prunus aviun L. ‘Hongdeng’) are extremely perishable during shelf-life after harvest, therefore, rot control is essential to minimizing fruit losses.
In this study, sweet cherries were soaked in pH 5.5, 150 ppm, slightly acidic hypochlorous acid water for 5 min, and then the surface water was drained.
Subsequently, all fruits were stored at room temperature while its quality and decay development were examined.
The results showed that the postharvest treatment effectively reduced the decay incidence, disease index and the weight loss rate of sweet cherry fruit, but maintain the color of the fruit.
Nonetheless, there was no significant effects was found on fruit firmness, soluble solids content and stem browning by the treatment of hypochlorous acid water.
The results of this study provide potential technical support for the sterilization treatment of sweet cherry fruit on the packaging line.
In this study, sweet cherries were soaked in pH 5.5, 150 ppm, slightly acidic hypochlorous acid water for 5 min, and then the surface water was drained.
Subsequently, all fruits were stored at room temperature while its quality and decay development were examined.
The results showed that the postharvest treatment effectively reduced the decay incidence, disease index and the weight loss rate of sweet cherry fruit, but maintain the color of the fruit.
Nonetheless, there was no significant effects was found on fruit firmness, soluble solids content and stem browning by the treatment of hypochlorous acid water.
The results of this study provide potential technical support for the sterilization treatment of sweet cherry fruit on the packaging line.
Publication
Authors
B.G. Wang, R.R. Xu, Y.X. Wang, J.H. Zhou, H. Chang
Keywords
hypochlorous acid water, sweet cherry, quality, storage
Groups involved
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