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Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples

Abstract

To increase the storage shelf life of 'Red Delicious' and 'Golden Delicious' apples they were treated with UV-C irradiation at doses of 0, 5 and 15 min irradiation at 1.435 x 10{sup -4} W/square cm{sup -} and with hot water containing 4% CaCl{sub 2} at four levels (control, dipping at 25 deg C for 10 min, dipping at 38 deg C for 5 min and dipping in 54 deg C for 1 min) in a factorial design with 4 replicates. The results showed that UV-C irradiation and dipping of fruit in hot water increased the storage life and improved fruit quality factors in 'Red Delicious' and 'Golden Delicious' apples at the end of cold storage. Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio and increased fruit titratable acids and firmness. UV-C and hot water treatment increased fruit Ca content during storage. The results showed that UV-C and hot water treatment can retard fruit ripening and maintain fruit quality in cold storage. These treatments can also increase Ca concentration of fruit flesh and thus increase the nutritional value of the apples. (author) [Spanish] Con el fin de prolongar el periodo de vida útil durante la  More>>
Publication Date:
Dec 15, 2007
Product Type:
Journal Article
Resource Relation:
Journal Name: Spanish Journal of Agricultural Research; Journal Volume: 5; Journal Issue: 4; Other Information: FAO/AGRIS record; ARN: ES2007002468; Country of input: International Atomic Energy Agency (IAEA)
Subject:
60 APPLIED LIFE SCIENCES; ABUNDANCE; APPLES; CALCIUM; CALCIUM CHLORIDES; COLD STORAGE; CONCENTRATION RATIO; ECOLOGICAL CONCENTRATION; FOOD PROCESSING; HOT WATER; IRRADIATION; PH VALUE; QUALITY FACTOR; RIPENING; STORAGE LIFE; ULTRAVIOLET RADIATION
OSTI ID:
22314905
Country of Origin:
FAO
Language:
English
Other Identifying Numbers:
Journal ID: ISSN 1695-971X; TRN: XF14B6180021103
Availability:
Available on-line: http://www.inia.es/gcontrec/pub/559-568-Effect_1195817305453.pdf
Submitting Site:
INIS
Size:
page(s) 559-568
Announcement Date:
Mar 04, 2015

Citation Formats

Hemmaty, S., Moallemi, N., and Naseri, L. Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples. FAO: N. p., 2007. Web. doi:10.5424/sjar/2007054-277.
Hemmaty, S., Moallemi, N., & Naseri, L. Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples. FAO. doi:10.5424/sjar/2007054-277.
Hemmaty, S., Moallemi, N., and Naseri, L. 2007. "Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples." FAO. doi:10.5424/sjar/2007054-277. https://www.osti.gov/servlets/purl/10.5424/sjar/2007054-277.
@misc{etde_22314905,
title = {Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples}
author = {Hemmaty, S., Moallemi, N., and Naseri, L.}
abstractNote = {To increase the storage shelf life of 'Red Delicious' and 'Golden Delicious' apples they were treated with UV-C irradiation at doses of 0, 5 and 15 min irradiation at 1.435 x 10{sup -4} W/square cm{sup -} and with hot water containing 4% CaCl{sub 2} at four levels (control, dipping at 25 deg C for 10 min, dipping at 38 deg C for 5 min and dipping in 54 deg C for 1 min) in a factorial design with 4 replicates. The results showed that UV-C irradiation and dipping of fruit in hot water increased the storage life and improved fruit quality factors in 'Red Delicious' and 'Golden Delicious' apples at the end of cold storage. Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio and increased fruit titratable acids and firmness. UV-C and hot water treatment increased fruit Ca content during storage. The results showed that UV-C and hot water treatment can retard fruit ripening and maintain fruit quality in cold storage. These treatments can also increase Ca concentration of fruit flesh and thus increase the nutritional value of the apples. (author) [Spanish] Con el fin de prolongar el periodo de vida útil durante la conservación frigorífica de manzanas ‘Red Delicious’ y ‘Golden Delicious’, éstas se trataron con radiación UV-C en tres dosis (0, 5 y 15 min de irradiación a 1,435 × 10{sup -4} W cm{sup -2}) y agua caliente con CaCl{sub 2} al 4% en cuatro niveles (control 0, inmersión a 25°C 10 min, 38°C 5 min ó 54°C 1 min), en un diseño factorial con 4 repeticiones por tratamiento. La irradiación con UV-C y la inmersión de los frutos en agua caliente permitió alargar el periodo de conservación y mejoró la calidad de manzanas ‘Red Delicious’ y ‘Golden Delicious’ tras el almacenamiento en frío. Ambos tratamientos aumentaron la acidez titulable y la firmeza de los frutos, también disminuyeron el pH y la relación sólidos solubles/acidez. El tratamiento con UV-C y agua caliente incrementó el contenido en calcio de los frutos durante el almacenamiento. Los resultados muestran que estos tratamientos pueden retrasar los procesos de maduración de los frutos y mantener su calidad durante el almacenamiento frigorífico, así como aumentar el contenido en Ca de la pulpa del fruto y por tanto incrementar su valor nutricional. (author)}
doi = {10.5424/sjar/2007054-277}
journal = {Spanish Journal of Agricultural Research}
issue = {4}
volume = {5}
journal type = {AC}
place = {FAO}
year = {2007}
month = {Dec}
}