Effect of hot water treatment on development of anthracnose (Colletotrichum gloeosporioides) and quality of mango fruit at Jimma southwest Ethiopia

2017 ◽  
Vol 50 (7-8) ◽  
pp. 303-316
Author(s):  
Agurash Seid ◽  
Debrie Tasew ◽  
Binyam Tsedaley
Keyword(s):  
Water Treatment ◽  
Colletotrichum Gloeosporioides ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Southwest Ethiopia

scholarly journals Hot-Water Treatment of Mango Fruits to Reduce Anthracnose Decay

1969 ◽  
Vol 46 (4) ◽  
pp. 272-283
Author(s):  
William Pennock ◽  
Gilberto Maldonado
Keyword(s):  
Water Treatment ◽  
Water Temperature ◽  
Safety Margin ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Commercial Practice ◽  
Before And After

1. Anthracnose damage was greatly reduced in mango fruit picked at shipping maturity and immersed in hot water before storage and subsequent ripening. 2. The equipment and method of treating the fruits are described and discussed. 3. A precise technique which was devised for measuring anthracnose damage before and after storage is also described. 4. Immersion of the fruit for 15 minutes in water held at temperatures between 51° C. and 51.5° C., with a safety margin of 0.5° C., is recommended for commercial practice before packing and shipment. Water temperature must be kept below 52° C. to prevent possible scalding of the fruit.

EVALUATION OF THE IMPACT OF HOT WATER TREATMENT ON THE SENSORY QUALITY OF FRESH TOMATOES

2012 ◽  
pp. 1305-1311 ◽  
Author(s):  
F.E. Loayza ◽  
J.K. Brecht ◽  
A. Plotto ◽  
E.A. Baldwin ◽  
J. Bai
Keyword(s):  
Water Treatment ◽  
Sensory Quality ◽  
Hot Water ◽  
Hot Water Treatment ◽  
The Impact

HOT WATER TREATMENT MAINTAINS POSTHARVEST QUALITY OF 'KARAJ' PERSIMMON FRUIT DURING COLD STORAGE

2013 ◽  
pp. 485-489
Author(s):  
O. Khademi ◽  
Z. Zamani ◽  
S. Kalantari ◽  
M. Ebadi ◽  
E. Sepahvand
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Hot Water ◽  
Postharvest Quality ◽  
Hot Water Treatment ◽  
Persimmon Fruit

Hot water treatment after harvest preserves nutritional quality of spinach during storage

2018 ◽  
pp. 123-128
Author(s):  
M. Glowacz ◽  
J. Reade ◽  
J. Monaghan ◽  
L. Mogren
Keyword(s):  
Water Treatment ◽  
Nutritional Quality ◽  
Hot Water ◽  
Hot Water Treatment

scholarly journals Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1947-1952 ◽  
Author(s):  
Liping Kou ◽  
Yaguang Luo ◽  
Wu Ding ◽  
Xinghua Liu ◽  
William Conway
Keyword(s):  
Water Treatment ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Modified Atmosphere ◽  
Hot Water Treatment ◽  
Table Grapes ◽  
Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

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