Home > International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality > FORCED HOT AIR TREATMENT AT LOW RELATIVE HUMIDITY IS EFFECTIVE IN REDUCING CHILLING INJURY AND DECAY DEVELOPMENT IN PAPAYA FRUIT

Articles

FORCED HOT AIR TREATMENT AT LOW RELATIVE HUMIDITY IS EFFECTIVE IN REDUCING CHILLING INJURY AND DECAY DEVELOPMENT IN PAPAYA FRUIT

Article number

604_87

Pages

697 – 702

Language

English

Abstract

The objective of this study was to investigate the effect of heat treatments using forced moist (100% RH) or dry (50%) hot air with or without Thiabendazole (TBZ) on the chilling injury (CI), fungi development and quality of Maradol papaya fruit stored at 5 or 20ºC for up to 42 days.
Moist hot air at 48.5ºC or 50ºC for 4 h caused fruit injury.
Dry air at 48.5ºC for 4 h, alone or in combination with TBZ, decreased CI intensity and fungi development, and the best effect was achieved by combining dry heat treatment and TBZ, without causing negative effects on fruit quality and without causing heat injury.
Hot air treatment, especially in combination with TBZ, decreased growth of inoculated Colletotrichum gloeosporioides. Hot air treatment had a tendency to preserve the content of sucrose, fructose and glucose.
Trehalose was not detected in papaya, probably due to the presence of trehalase.
Hot water treatment, with or without TBZ, did not cause any negative effect on the content of beta -carotene and lycopene.

Publication

International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality

Authors

E. Perez-Carrillo, E.M. Yahia, R. Ariza, M. Vega, G. Cornejo

Keywords

Carica papaya, postharvest, lycopene, b-carotene, Maradol, TBZ, sugars, trehalose, trehalase

Full text

https://doi.org/10.17660/ActaHortic.2003.604.87

Online Articles (105)

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88. FORCED HOT AIR TREATMENT AT LOW RELATIVE HUMIDITY IS EFFECTIVE IN REDUCING CHILLING INJURY AND DECAY DEVELOPMENT IN PAPAYA FRUIT

E. Perez-Carrillo | E.M. Yahia | R. Ariza | M. Vega | G. Cornejo

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J.D.J. Ornelas-Paz | E.M. Yahia

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M.D.C. Antunes | R. Oliveira | M.G. Miguel | M.A. Martins | C. Pica | M.A. Neves

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M.D.C. Antunes | M.P. Correia | M.G. Miguel | M.A. Martins | M.A. Neves

93. BIOCONTROL CAPABILITY OF CANDIDA SPP. AGAINST BOTRYTIS ROT OF STRAWBERRIES WITH RESPECT TO FRUIT QUALITY

S. El-Neshawy | Y.M.H. Shetaia

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S. Huyskens-Keil | M. Schreiner | A. Krumbein

95. OPPORTUNITIES TO MEASURE CONSUMER PREFERENCE AND RETAIL SHELF PERFORMANCE USING INDIVIDUAL PRODUCT ID

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96. INFORMATION MANAGEMENT FOR APPLE QUALITY IN THE SUPPLY CHAIN

F. Bollen | J.-P. Praat | G. Garden

97. CRITICAL FACTORS FOR REDUCED SENSORY QUALITY OF FRESH CARROTS IN THE DISTRIBUTION CHAIN

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98. POSSIBILITIES FOR “ON-LINE” OBJECTIVE DETERMINATION OF THE QUALITY CHARACTERISTICS OF FRUIT AND VEGETABLE IN CHAINS

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99. EVOLUTION OF NECTARINES QUALITY PARAMETERS UNDER STIMULATED DISTRIBUTION CONDITIONS

R. Berruto | C. Peano | G. Giacalone | V. Chiabrando

100. IS THE QUALITY OF FRUITS IN THE MARKET RESPONDING TO THE MINIMUM REQUIREMENTS OF THE QS OF EU?

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101. PHYSIOLOGICAL RESPONSE OF MINIMALLY PROCESSED CITRUS FRUIT TO MODIFIED ATMOSPHERE

A. Palma | S. D'Aquino | M. Agabbio

102. MICROBIAL AND SENSORY QUALITY CHANGES IN FRESH PROCESSED MELON UNDER HIGH CARBON DIOXIDE CONTROLLED ATMOSPHERE

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103. QUALITY CHARACTERISTICS OF DIFFERENT CULTIVARS OF MANDARINS FOR MINIMAL PROCESSING

S. D'Aquino | A. Palma | M. Angioni | M. Agabbio

104. COMPETITIVE STRATEGIES OF FRUIT AND VEGETABLE PROCESSING INDUSTRY IN TURKEY

B. Cetin | S. Turhan | R. Irkin

105. DEVELOPING CRITICAL PITTER THRESHOLDS FOR CANNING PEACHES USING A NONDESTRUCTIVE FIRMNESS SENSOR

C. Valero | C.H. Crisosto | D. Metheney | E. Bowerman