scholarly journals A comparison of postharvest quality of breadfruit (Artocarpus altilis) after disinfestation with hot air or hot water treatments

2019 ◽  
Vol 72 ◽  
pp. 67-74 ◽  
Author(s):  
Seeseei Molimau-Samasoni ◽  
Veronica Vaaiva ◽  
Semi Seruvakula ◽  
Angelika Tugaga ◽  
Guinevere Ortiz ◽  
...  
Keyword(s):  
Fruit Fly ◽  
Heat Treatments ◽  
The Body ◽  
Hot Water ◽  
Postharvest Quality ◽  
Heat Damage ◽  
Artocarpus Altilis ◽  
Hot Air ◽  
The Pacific ◽  
Water Treatments

Breadfruit from Samoa potentially host the Pacific fruit fly (Bactrocera xanthodes) and so their export to New Zealand requires a disinfestation treatment. Heat treatments by air (HAT) or water (HWT) are common fruit-fly disinfestation treatments for tropical crops. Two breadfruit cultivars – Puou and Ma’afala – were subjected to three heat treatments, HAT-1 (minimum 47.2oC for 20 min at core), HAT-2 (49.0oC for 100 min at core) and HWT (47.2oC for 20 min at core), and an untreated control was also included. Fruit were stored for one week at 15oC followed by three days at 25oC. Disorders observed were heat damage to the skin (blackening) and increased decay on the body and stem-end. Heat damage was at an acceptably low level following HAT-1 but was unacceptable following HAT-2 or HWT. Initial results suggest that a HAT can be tolerated, but the effect of ramp rate and the potential of using a two-step HWT system should be examined.

EFFECTS OF HOT WATER TREATMENTS ON POSTHARVEST QUALITY AND ETHYLENE SYNTHESIS OF BANANAS

1998 ◽  
pp. 529-536 ◽  
Author(s):  
A. Marrero Domínguez ◽  
J.J. López Cabrera ◽  
M. Pomar García
Keyword(s):  
Hot Water ◽  
Postharvest Quality ◽  
Ethylene Synthesis ◽  
Water Treatments

scholarly journals SIMULATION OF THE EFFECT OF HEATING ON DISINFESTATION PROTOCOLS FOR PAPAYA

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 679d-679 ◽  
Author(s):  
M. Seltenrich ◽  
W.G. Laidlaw ◽  
Harvey T. Chan ◽  
C.F. Hayes
Keyword(s):  
Pest Control ◽  
Fruit Fly ◽  
Hot Water ◽  
Fixed Temperature ◽  
Rate Laws ◽  
Rate Expression ◽  
Hot Air ◽  
Fruit Damage ◽  
Fly Larvae

The disinfestation protocol for fruit often requires a delicate balance between suppression of the pest and avoidance of fruit damage. In Hawaii both hot-water and hot-air treatments are used for papaya destined for export. A computer simulation of the heat flow can be used to obtain the temperature Tα(x,t) at every point x in the papaya and every time t for any given heating protocol α. The activity of the ethylene forming enzyme (EFE) has been used as a measure of fruit damage and the “kill” of fruit-fly larvae/eggs as a measure of pest control. The degradation of the EFE measured experimentally for a fixed temperature T and at several times t can be analyzed to yield a rate expression R1(T,t). Similarly the survival of fruit-fly larvae/eggs can be used to establish a rate expression R2(T,t). The temperature space-time expression, Tα(x,t), for a chosen heating protocol α, and the rate laws R1(T,t) and R2(T,t) can be used to calculate the effect on EFE activity, EFEα(x,t), and pest control, PCα(x,t), at every point in the fruit and time of the protocol. For example the effect of different heating schedules, different heating fluids or even the role of “pre-conditioning” can be assessed.

scholarly journals Dry Heat and Hot Water Treatments for Disinfesting Cottonseed of Fusarium oxysporum f. sp. vasinfectum

Plant Disease ◽  
2010 ◽  
Vol 94 (12) ◽  
pp. 1469-1475 ◽  
Author(s):  
Rebecca S. Bennett ◽  
Patrick D. Colyer
Keyword(s):  
High Temperature ◽  
Fusarium Oxysporum ◽  
Heat Treatments ◽  
Seed Vigor ◽  
Hot Water ◽  
Seed Infection ◽  
Fusarium Spp ◽  
Dry Heat ◽  
Incubation Temperatures ◽  
Water Treatments

The potential of low- and high-temperature dry heat, and hot water treatments, for disinfesting cottonseed of Fusarium oxysporum f. sp. vasinfectum was investigated. Naturally infected seeds from Louisiana were air-heated at 30, 35, and 40°C for up to 24 weeks. Seed harvested from bolls inoculated with race 4 of F. oxysporum f. sp. vasinfectum were incubated in dry heat at 60, 70, and 80°C for 2 to 14 days, or were immersed in 90°C water from 45 s to 3 min. The effects on seed germination and vigor of hot water treatment and a subset of the high-temperature dry heat treatments were also examined in seeds of a Pima (Gossypium barbadense) and an Upland (G. hirsutum) cultivar. Low- or high-temperature dry heat did not eliminate Fusarium spp. from the seed, although seed infection declined more rapidly with higher incubation temperatures. High-temperature dry heat treatments effective in eliminating fusaria also significantly reduced seed vigor in both the Pima and Upland cultivars. Seed from all times of immersion in hot water were less frequently infected with Fusarium spp. than nontreated seed. Incidence of seed infection did not differ significantly among immersion times ranging from 75 s to 3 min. Immersion in 90°C water did not reduce germination or vigor at exposure times ≤120 s and ≤150 s for seeds of Pima and Upland cotton, respectively. Results from the hot water treatments suggest that thermotherapy may be optimized to provide a tactic to prevent the spread of virulent F. oxysporum f. sp. vasinfectum genotypes into uninfested areas through infected seed.

Effect of postharvest heat treatments on fruit quality, surface structure, and fungal disease in Valencia oranges

1994 ◽  
Vol 34 (8) ◽  
pp. 1183 ◽  
Author(s):  
MH Williams ◽  
MA Brown ◽  
M Vesk ◽  
C Brady
Keyword(s):  
Fruit Quality ◽  
Water Immersion ◽  
Light And Electron Microscopy ◽  
Fruit Fly ◽  
Heat Treatments ◽  
Hot Water ◽  
Postharvest Disease ◽  
Heating Process ◽  
Oil Glands ◽  
Hot Water Immersion

The effect of prestorage heat treatments on the quality of Valencia oranges and on postharvest disease was investigated during a 6-week storage trial. Fruit receiving a hot water immersion regime (45�C core temperature for 42 min) designed to disinfest against Queensland fruit fly lost significantly less moisture and remained firmer during storage than unheated control fruit. Disinfestation treatment also significantly reduced fruit acidity and number of viable spores of Colletotrichum gloeosporioides, Penicillium digitatum, and P. italicum. The gradual heating process involved with disinfestation was more successful in maintaining fruit quality than surface sterilisation by hot water immersion (12 min at 53�C), or conditioning in air (24 h at 30�C and 90% relative humidity). Heat-treated fruit showed enhanced colour development. Light and electron microscopy studies showed that heating had little effect on the structure of surface waxes; however, collapsed oil glands were observed after cool storage. Prestorage heat treatments could be a favourable alternative to chemicals for control of pests.

Prestorage heat stress to improve storability of fresh produce: a review

2016 ◽  
Vol 63 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Susan Lurie
Keyword(s):  
Supply Chain ◽  
Heat Stress ◽  
Fresh Produce ◽  
Heat Treatments ◽  
Hot Water ◽  
Insect Damage ◽  
Insect Infestation ◽  
Fungal Decay ◽  
Hot Air

Postharvest decay and insect infestation are two major causes of postharvest losses along the fresh produce supply chain. Although these problems can usually be controlled with pesticide applications, the use of chemicals postharvest is becoming limited due to increasingly strict regulations enforced by importing countries. Heat treatments are environmentally friendly and are being increasingly used for disinfestation and disinfection of a variety of crops. These treatments help to eradicate pathogens or pests on the fruit while maintaining the overall quality of the fresh produce during storage, shipment and marketing. Treatment times and temperatures range widely, from days at 35–39°C in hot air, up to 63°C in hot water for a few seconds. This review will discuss the heat treatments developed in the Department of Postharvest Science, Volcani Center Israel, for fresh produce to control fungal decay, insect damage and maintain produce quality during storage and marketing.

Can hot water treatments enhance or maintain postharvest quality of spinach leaves?

2013 ◽  
Vol 81 ◽  
pp. 23-28 ◽  
Author(s):  
Marcin Glowacz ◽  
Lars M. Mogren ◽  
John P.H. Reade ◽  
Andrew H. Cobb ◽  
James M. Monaghan
Keyword(s):  
Hot Water ◽  
Postharvest Quality ◽  
Water Treatments ◽  
Spinach Leaves

scholarly journals Conditioning `Kensington' Mango with Hot Air Alleviates Hot Water Disinfestation Injuries

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 562-565 ◽  
Author(s):  
Keryl Jacobi ◽  
Janet Giles ◽  
Elspeth MacRae ◽  
Teresa Wegrzyn
Keyword(s):  
Chlorophyll Fluorescence ◽  
Fruit Quality ◽  
Starch Content ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Hot Water ◽  
Fruit Softening ◽  
Layer Formation ◽  
Hot Air ◽  
Water Treatments

In an effort to develop an inexpensive alternative to vapor-heat insect disinfestation of `Kensington' mango (Mangifera indica Linn.), the effect of postharvest hot water treatments (HWT) on fruit quality was determined. Fruit were given 46C HWT for 30 minutes at a fruit core temperature of 45C either 24 hours after harvest or after various conditioning treatments of 4 to 24 hours at 39 ± 1C in air. Fruit were compared to nontreated fruit after a subsequent 7 days at 22C. The HWT increased fruit softening and reduced chlorophyll fluorescence and disease incidence. The longer conditioning times produced softer fruit. Conditioning reduced damage to the fruit caused by HWT. Preconditioning for ≥8 hours resulted in <1% of fruit being damaged as shown by cavities, skin scald, and starch layer formation. The quantitatively measured higher mesocarp starch content paralleled the visible starch layer injury. Skin yellowing increased in response to HWTs that were not damaging to the fruit. Fruit ripening changes were unequally affected by HWT and by conditioning before HWT; thus, the sequence and extent of these changes must be determined to establish a reliable and useful hot water disinfestation treatment.

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