The effects of hot water dip treatments on the cold storage of Big Top nectarines

Authors

  • E. E. Çandir
  • F. Temizyürek
  • A. E. Özdemir

Abstract

Big Top nectarine fruits were subjected to hot water dip treatments at 45ºC, 50ºC or 55ºC for 2 or 3 min after harvest and kept at 0°C for 45 days and additional 4 days at 20°C to determine the effects of hot water dip treatments on storage and shelf life of Big Top nectarine fruits. The effects of hot water dip treatments on quality parameters (weight loss, skin color, flesh firmness, total soluble solids and titratable acidity) and incidence of chilling injury (CI) and fungal decay were assessed after 45 days of storage at 0°C and subsequent 2 days and 4 days at 20°C following cold storage. Hot water dip treatment at 45°C for 2 min reduced weight loss and CI, delayed color development and maintained fruit lightness, but insufficient to delay fruit softening. Incidence of fungal decay was low during storage and shelf life period. Our results indicated that hot water dip treatments had potential to maintain postharvest quality for Big Top nectarines.

Downloads

Published

2012-11-29

Issue

Vol. 82 No. 2 (2008): Journal of Applied Botany and Food Quality

Section

Article

License

From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.

The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.