Articles
EFFECT OF HOT WATER AND WAX APPLICATIONS ON STORAGE LIFE OF CACTUS PEAR (OPUNTIA FICUS-INDICA (L.) MILL.) FRUITS
Article number
581_21
Pages
211 – 220
Language
English
Abstract
Cactus pear (Opuntia ficus-indica (L.) Mill.) fruits were subjected to postharvest water dip treatments and wax application.
Hot water dip (2 min at 55°C.) and tap water dip (2 min at 25°C.) both with or without wax were made.
The fruit was cold stored at 0°C. and 85%-90 % relative humidity (RH). Fruits evaluation was made 28, 35 and 42 days after cold store at 0°C. and after 3 days simulated shelf life at 18°C. and 50-60 RH. Dehydration, decay, spine damage (red spots), external appearance, peel color, fruit firmness, soluble solids, pH and titratable acidity were evaluated.
In addition, a panel using a non-structural pattern evaluated the acceptability of different treatments.
Hot water dip treatments reduced rotting and red spots, improving external appearance.
Hot water dip (2 min at 55°C.) and tap water dip (2 min at 25°C.) both with or without wax were made.
The fruit was cold stored at 0°C. and 85%-90 % relative humidity (RH). Fruits evaluation was made 28, 35 and 42 days after cold store at 0°C. and after 3 days simulated shelf life at 18°C. and 50-60 RH. Dehydration, decay, spine damage (red spots), external appearance, peel color, fruit firmness, soluble solids, pH and titratable acidity were evaluated.
In addition, a panel using a non-structural pattern evaluated the acceptability of different treatments.
Hot water dip treatments reduced rotting and red spots, improving external appearance.
Authors
H. Berger, A. Mitrovic, L. Galletti, Oyarzún
Keywords
Cactus pear, tuna, postharvest, temperature treatment, red spot, rotting
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