Articles
EFFECT OF HEAT TREATMENTS ON REDUCING CHILLING INJURY OF ‘ROJO BRILLANTE’ PERSIMMON
Article number
833_38
Pages
239 – 244
Language
English
Abstract
The aim of the present work was to study the effect of heat treatments (HTs) on reducing chilling injury (CI) of persimmon Rojo Brillante at early maturity stage.
Two experiments were carried out involving HTs of a range of temperatures and durations: 1) Fruit submitted to hot water treatment (HWT); 2) Fruit submitted to hot air treatment (HAT). After HTs fruit were stored at 1°C for 30 days, then high concentration of CO2 treatment was applied to remove astringency.
Flesh firmness and external disorders were evaluated after a shelf-life period of 5 days at 20°C. HWT importantly alleviated chilling injury by reduction of flesh softening.
This effect was more accused as temperature and duration of HWT increased.
Certain HATs reduced softening.
However, all the hot air treated fruit displayed important heat damage as skin cracking.
This alteration was more severe as temperature and duration of HAT increased and caused a negative effect on flesh firmness.
At maturity stage assayed HWT improved fruit quality, however HAT caused skin cracking resulting in non-commercial fruit.
Two experiments were carried out involving HTs of a range of temperatures and durations: 1) Fruit submitted to hot water treatment (HWT); 2) Fruit submitted to hot air treatment (HAT). After HTs fruit were stored at 1°C for 30 days, then high concentration of CO2 treatment was applied to remove astringency.
Flesh firmness and external disorders were evaluated after a shelf-life period of 5 days at 20°C. HWT importantly alleviated chilling injury by reduction of flesh softening.
This effect was more accused as temperature and duration of HWT increased.
Certain HATs reduced softening.
However, all the hot air treated fruit displayed important heat damage as skin cracking.
This alteration was more severe as temperature and duration of HAT increased and caused a negative effect on flesh firmness.
At maturity stage assayed HWT improved fruit quality, however HAT caused skin cracking resulting in non-commercial fruit.
Publication
Authors
L. Arnal, C. Besada, A. Salvador, J.M. Martínez-Jávega
Keywords
hot water treatment, hot air treatment, browning, softening, skin cracking
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