A Heat Stress Application Technique for Reducing Water Loss of Fruits during Storage
2006 年 44 巻 1 号 p. 31-40
詳細
2006 年 44 巻 1 号 p. 31-40
Hot air and hot water are being extensively studied as postharvest heat treatments for retaining freshness and extending shelf life of many fruits and vegetables during storage. In the present study, the best combination of several types of heat stress application methods that minimizes water loss of fruit during storage were investigated, aiming at the practical use. The heat stress application allowed the water loss of the fruit during storage to be successfully reduced. The combinatorial double heat shock treatment where the hot air was first applied for 6 h at 40°C followed by hot water dipping for 6-12h at 40°C showed the best performance at the final stage in all other treatments including single hot air, hot water, hot water + hot air and control (non-heated) in minimizing the water loss of oranges during storage. This heat stress technique (HA + HW) is useful for successful storage of orange.
