Agriculture Reference
In-Depth Information
Whangchai et al. (2010). Their results showed that wash-
ing the fruits in EO water combined with ozone treatment
was more effective in decreasing the
Penicillium digita-
tum
disease symptom than the treatment with EO water
alone. Moreover, the combined treatments resulted in sig-
nificantly lower weight loss as compared to the control,
while there was minimal effect on other properties studied
(Table 22.3).
Some mandarin-growing areas, like Florida, have persis-
tent high temperatures that prevent natural color break in
the peel. In these cases, ethylene is used to degreen (cause
the destruction of chlorophyll) with early-season mandarins
(Burns, 2004). Barry and van Wyk (2006) investigated the
impact of degreening treatments (ethylene or cold shock)
on chlorophyll and carotenoid content of the California-
grown 'Nules clementine' mandarin. Both of these
treatments had significant effects on decreasing peel green
color and increasing fruit carotenoid content (Table 22.4).
Carotenoid concentration of cold-shocked fruit was similar
to that of degreened fruit but nearly twice than that of the
untreated fruit. Chlorophyll concentration of cold-shocked
and
Table 22.2.
Effect of various postharvest
treatments on the decay incidence in
'Montenegrina' tangerines after 20-day storage at
5
◦
C plus 7 days at room temperature.
Decay
Treatment
Incidence (%)
Control
49.00
Heat treatment
(30 sec in 60
◦
C water)
35.50
Chloride dioxide
(3 min in 2 ml/liter dip at 25
◦
C)
46.00
+
Chloride dioxide
heat
(3 min in 2 ml/liter dip at 60
◦
C)
28.50
Sodium bicarbonate
(30 sec in 3% dip at 25
◦
C)
38.00
Imazalil
(1 min in 2 ml/liter dip at 25
◦
C)
16.50
Source: Scherrer-Montero et al. (2010).
degreened
fruit
was
9
times
lower
than
that
of
untreated fruit.
dioxide in combination with heat (hot water) significantly
improves its effectiveness against fruit decay (Scherrer-
Montero et al., 2010). The results further showed that
neither the use of heat nor sodium bicarbonate alone dif-
fered from the control, but the combination of both re-
duced the incidence of decay significantly; besides, this
treatment did not differ from the fungicide “Imazalil” treat-
ment (Scherrer-Montero et al., 2010). Dipping of fruit in
soda ash is known to lower the
Penicillium
spores by 70%
followed by wax coating (Seehanam et al., 2010).
The effect of electrolyzed oxidizing (EO) water (pre-
pared from 5%, 25%, 50%, and saturated NaCl solution)
in combination with ozone (200 mg/liter) treatments on
Penicillium digitatum
inoculated tangerines was studied by
PROCESSING AND PROCESSED PRODUCTS
Minimally processed or fresh-cut products
The minimally processed or fresh-cut fruits have become
popular among consumers since later 1990s. Fresh-cut pro-
duce is defined as any fresh fruit or vegetable or any combi-
nation thereof that has been physically altered from its origi-
nal form but remains in a fresh state (IFPA, 2004). Fresh-cut
produce, also called “minimally processed,” has two main
purposes: (1) keeping the produce fresh by extending its
shelf life without losing its nutritional and sensory quality
or compromising product safety and (2) ensuring a product
Table 22.3.
Effect of electrolyzed oxidizing (EO) water in combination with ozone (O
3
) on the quality
change of tangerine fruit after storage at 5
◦
C for 18 days.
L
∗
Chroma (C
∗
)
ue (
◦
)
Treatment
Weight Loss (%)
TSS (%)
TA (%)
Control
15.81
10.26
0.52
51.68
42.95
73.86
EO water 4 min
+
O
3
13.44
10.06
0.43
55.98
44.48
74.15
EO water 8 min
+
O
3
10.04
9.93
0.71
56.13
47.86
76.14
EO water 16 min
+
O
3
13.26
9.53
0.43
52.33
42.24
71.23
Source: Whangchai et al. (2010).
Search WWH ::
Custom Search