Effects of hot water treatment on postharvest Effects of hot water - - PDF document

Oral Presentation CRDC 5 21/07/54 1

Effects of hot water treatment on postharvest quality and shelf life of lime Effects of hot water treatment on postharvest quality and shelf life of lime quality and shelf life of lime quality and shelf life of lime

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presented by Mallika Boonrith Department of Botany Faculty of Science Chulalongkorn University

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Lime (Citrus aurantifolia Swingle)

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Introduction

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Heat treatments

non-damaging physical treatments hot water, vapor heat and hot air delay ripening prevent insect pests and fungal rots

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Introduction

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Plant Treatment Storage Result Lemon (Rodov et al 1994) Hot water dipping 53 ºC for 3 min 13 ºC for 6 weeks Only 15% rot (Rodov et al.,1994) 53 C for 3 min 6 weeks Lemon (Porat et al., 2000) Hot water dipping 52 ºC for 2 min 2 ºC for 8 weeks Decrease decay and chilling injury Satsuma mandarins (Hong et al., 2007) Hot water dipping 52 ºC for 2 min 5 ºC for 3 weeks Decrease decay 55 ºC for 1 min 60 ºC for 20s then 18 ºC for 1 weeks

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Introduction

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Objective

To determine an optimum temperature and period of hot water treatment for prolonging shelf life of lime storage

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prolonging shelf life of lime storage

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Materials and methods

Plant materials

no disease, wound or bruise uniformity of size and peel color

Hot water treatments

hot water dipping at 40, 45, 50 and 55 ºC for 2 and 5 min distilled water dipping was used as a control storage at 10 ºC for 6 weeks and 25 ºC for 4 weeks

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Treatment 1 control for 2 min. Treatment 2 control for 5 min.

storage at 10 ºC

Treatment 3 40 ºC for 2 min. Treatment 4 40 ºC for 5 min. Treatment 5 45 ºC for 2 min. Treatment 6 45 ºC for 5 min. Treatment 7 50 ºC for 2 min

for 6 weeks and 25 ºC for 4 weeks measure every

Treatment 7 50 ºC for 2 min. Treatment 8 50 ºC for 5 min. Treatment 9 55 ºC for 2 min. Treatment 10 55 ºC for 5 min.

7 days until 4 and 6 weeks

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Materials & methods

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% Weight loss Peel Color

Minolta Chroma Meter (CR-10) L Value and hue angle

Disease

rating at 1 to 5 score with 1 = less than 5% 4 = 61-90% 2 = 6-30% 5 = more than 90% 3 = 31-60%

All data were analyzed by ANOVA. When differences were significant (P>0.05), individual treatment means were separated using Duncan’s Multiple Range Test (P=0.05).

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Materials & methods

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Limes stored at 10 ºC for 6 weeks

E F D

(A), control 2 min (B), control 5 min (C), 40 ºC 2 min (D), 40 ºC 5 min (E), 45 ºC 2 min (F), 45 ºC 5 min

I H G

(G), 50 ºC 2 min (H), 50 ºC 5 min (I), 55 ºC 2 min

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Results

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week 1st week 6th

Results

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B AB AB A A AB AB A AB 2 50 3.00 3.50

(%)

0.00 0.50 1.00 1.50 2.00 2.50

weight loss

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Percentage weight loss of limes stored at 25 ºC 4 weeks Results

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AB C ABC A AB ABC BC ABC BC 3.50 4.00 4.50

(%)

0.00 0.50 1.00 1.50 2.00 2.50 3.00

weight loss

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Percentage weight loss of limes stored at 10 ºC 6 weeks Results

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11 10 12

s rot

3 3 4 3 4 4 1 2 2 4 6 8

number of fruit

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Results Rotting of limes after incubation at 25 ºC for 4 weeks.

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Discussion

Schirra and D’hallewin (1997) reported that ‘Fortune’ mandarins dipped at 58 ºC for 3 min delay color changes Broccoli through dipped at 45 ºC for 4 min to delay color changes (Dong et al., 2004) Hot water treatment at 52 ºC for 3 min have been shown to reduce green mold in organic lemon inoculated with the spores

• f Penicillium digitatum (Lanza et al., 2000)

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Conclusion

40 ºC for 5 min 10 ºC

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25 ºC

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Acknowledgements

This project was supported by the Thai government budget 2011, under the Research Program on Conservation and Utilization of Biodiversity and the Center of Excellence in Biodiversity, Faculty of Science, Chulalongkorn University

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Thank you

Thesis Advisor : Teerada Wangsomboondee, Ph.D. Thesis Co-Avisors : Assistant Professor Kanogwan Seraypheap Ph D Assistant Professor Kanogwan Seraypheap, Ph.D.

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