Reducing chilling injury and decay of stored citrus fruit by hot water dips

Chilling injury in Marsh grapefruit during storage at 1�C was reduced 61% by dipping in hot water(50�C) for 2 min before storage. The fungicide thiabendazole (TBZ) at 1000 mg/L applied as a cold dip(14�C) reduced the susceptibility of these fruit to chilling injury by 28% over an 8-week storage period. Susceptibility of Washington navel oranges to chilling injury was reduced 65% after dipping in hot TBZ (50�C) for 2 min. Wax application and prestorage curing for 1 week at 20�C also reduced chilling injury damage. Where there is a risk of chilling injury in fruit to be disinfected against fruit fly, the risk can be reduced by dipping in a hot TBZ suspension at 50�C. A thorough application of wax has also been shown to reduce the I susceptibility of citrus fruit to chilling injury.

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Navel Orange Pitting Stimulated by Waxing and High Storage Temperature

HortScience ◽

10.21273/hortsci.33.3.520b ◽

1998 ◽

Vol 33 (3) ◽

pp. 520b-520

Author(s):

Huating Dou ◽

Peter D. Petracek ◽

Craig Davis

Keyword(s):

High Temperature ◽

Storage Temperature ◽

Chilling Injury ◽

Citrus Fruit ◽

Navel Orange ◽

Oil Glands ◽

C Storage ◽

High Storage Temperature ◽

Florida Citrus ◽

Citrus Varieties

Navel oranges are reportedly susceptible to postharvest peel disorders, including chilling injury and aging/stem end rind breakdown. These and other physiological disorders are sometimes given the common term “navel rind breakdown.” California citrus industry reports on recent incidences of navel rind breakdown suggested that some instances of this disorder were similar to “postharvest pitting,” a disorder that we have observed in a number of Florida citrus varieties. Thus, we decided to define the morphology and etiology of pitting of `Washington' navel orange (Citrus sinensis L.) peel. The disorder was characterized by the collapse of clusters of oil glands and was stimulated by wax application and high temperature (≥13 °C) storage. Internal ethanol levels of waxed fruit stored at high temperature (13 or 21 °C) were significantly higher among fruit that developed pitting than those that did not. The pitting observed in these studies is comparable to previously observed navel orange disorders that have occurred without known cause. Navel orange pitting is morphologically and etiologically distinct from chilling injury and aging/stem end rind breakdown, but is similar to postharvest pitting of Florida citrus fruit.

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Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

Journal of Food Biochemistry ◽

10.1111/jfbc.13966 ◽

2021 ◽

Author(s):

López‐Angulo Gabriela ◽

López‐Velázquez Jordi Gerardo ◽

Vega‐García Misael Odín ◽

Bojórquez‐Acosta Wendy Denisse ◽

Delgado‐Vargas Francisco ◽

...

Keyword(s):

Chilling Injury ◽

Hot Water ◽

Bell Pepper ◽

Pepper Fruit ◽

Injury Tolerance ◽

Enzymatic Changes

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Microscopic Observation and Processing Validation of Fruit Sanitizing Treatments for the Enhanced Microbiological Safety of Fresh Orange Juice†

Journal of Food Protection ◽

10.4315/0362-028x-64.3.310 ◽

2001 ◽

Vol 64 (3) ◽

pp. 310-314 ◽

Cited By ~ 19

Author(s):

STEVEN PAO ◽

CRAIG L. DAVIS ◽

MICKEY E. PARISH

Keyword(s):

Fluorescent Protein ◽

Citrus Fruit ◽

Microbial Reduction ◽

Hot Water ◽

Near Surface ◽

E Coli ◽

Surface Areas ◽

Orange Fruit ◽

Green Fluorescent ◽

The Impact

Studies were conducted to evaluate the infiltration of dye and bacteria into the interior of orange fruit and the impact of possible infiltration on achieving a 5-log microbial reduction during fresh juice processing. Fresh orange fruit were treated at the stem end area with dye and either Salmonella Rubislaw or Escherichia coli strains expressing green fluorescent protein. Microscopic images showed that bacterial contaminants localized at the surface or near surface areas that may be sanitized by surface treatments. Dye infiltration was not a reliable indicator of bacterial penetration in citrus fruit. To quantify the reduction of bacterial contamination, orange fruit were inoculated with E. coli and processed with and without hot water treatments. Greater than 5-log reductions were achieved in juice extracted from fruit immersed in hot water for 1 or 2 min at 80°C, in comparison to the E. coli level detected in the control juice obtained by homogenization of inoculated fruit.

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