OrangerV1, PascalFrancis, Checkpoint, bibRecord, 000169

Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine

Identifieur interne : 000169 ( PascalFrancis/Checkpoint ); précédent : 000168; suivant : 000170

Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine

Auteurs : Magdi Bassal [Égypte] ; Mohamed El-Hamahmy [Égypte]

Source :

Postharvest biology and technology [ 0925-5214 ] ; 2011.

RBID : Pascal:11-0203246

Descripteurs français

Pascal (Inist)
- Traitement hydrothermal, Eau chaude, Trouble dû au froid, Qualité production, Après récolte, Citrus sinensis, Orange, Froid, Quarantaine, Conditionnement, Catalase, Peroxidase.
Wicri :
- topic : Conditionnement.

English descriptors

KwdEn :
- Catalase, Citrus sinensis, Cold, Cold induced disorder, Conditioning, Hot water, Hydrothermal treatment, Orange, Peroxidase, Postharvest, Production quality, Quarantine.

Abstract

Effects of hot water dipping (HWD) at 41 ± 1 °C for 20min or at 50 ± 1 °C For 5 min, and pre-storage conditioning (6 days at 16-18 °C and 45-65% RH), treatments to control chilling injury (CI) in W. Navel and Valencia Late oranges during cold quarantine at 1 °C and 85-90% RH for 20 days, subsequent storage at 10 °C and 85-90% RH for 20 days (as a transit period) and an additional 20 days of simulated marketing period (SMP) at 20 ± 2 °C and 40-65% RH, were investigated. Untreated fruit were used as controls. HWD treatments reduced % chilling injury in both cultivars, especially HWD at 41 °C for 20min, also enhancing peroxidase (POX) and catalase (CAT) activities in both fruit peel and juice, and the level of free phenols in juice compared with control and other treatments. These treatments did not affect other postharvest qualities such as weight loss, juice %, soluble solids content (SSC)/total acidity (TA), ascorbic acid (VC), or reducing sugars.

Affiliations:

Égypte

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Pascal:11-0203246

Le document en format XML

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<author><name sortKey="Bassal, Magdi" sort="Bassal, Magdi" uniqKey="Bassal M" first="Magdi" last="Bassal">Magdi Bassal</name>
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<s2>41522 Ismailia</s2>
<s3>EGY</s3>
<sZ>1 aut.</sZ>
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<country>Égypte</country>
<wicri:noRegion>41522 Ismailia</wicri:noRegion>
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<author><name sortKey="El Hamahmy, Mohamed" sort="El Hamahmy, Mohamed" uniqKey="El Hamahmy M" first="Mohamed" last="El-Hamahmy">Mohamed El-Hamahmy</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Botany Department, Faculty of Agriculture, Suez Canal University</s1>
<s2>41522 Ismailia</s2>
<s3>EGY</s3>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>Égypte</country>
<wicri:noRegion>41522 Ismailia</wicri:noRegion>
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<idno type="inist">11-0203246</idno>
<date when="2011">2011</date>
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine</title>
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<country>Égypte</country>
<wicri:noRegion>41522 Ismailia</wicri:noRegion>
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<author><name sortKey="El Hamahmy, Mohamed" sort="El Hamahmy, Mohamed" uniqKey="El Hamahmy M" first="Mohamed" last="El-Hamahmy">Mohamed El-Hamahmy</name>
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<term>Conditioning</term>
<term>Hot water</term>
<term>Hydrothermal treatment</term>
<term>Orange</term>
<term>Peroxidase</term>
<term>Postharvest</term>
<term>Production quality</term>
<term>Quarantine</term>
</keywords>
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<term>Eau chaude</term>
<term>Trouble dû au froid</term>
<term>Qualité production</term>
<term>Après récolte</term>
<term>Citrus sinensis</term>
<term>Orange</term>
<term>Froid</term>
<term>Quarantaine</term>
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<front><div type="abstract" xml:lang="en">Effects of hot water dipping (HWD) at 41 ± 1 °C for 20min or at 50 ± 1 °C For 5 min, and pre-storage conditioning (6 days at 16-18 °C and 45-65% RH), treatments to control chilling injury (CI) in W. Navel and Valencia Late oranges during cold quarantine at 1 °C and 85-90% RH for 20 days, subsequent storage at 10 °C and 85-90% RH for 20 days (as a transit period) and an additional 20 days of simulated marketing period (SMP) at 20 ± 2 °C and 40-65% RH, were investigated. Untreated fruit were used as controls. HWD treatments reduced % chilling injury in both cultivars, especially HWD at 41 °C for 20min, also enhancing peroxidase (POX) and catalase (CAT) activities in both fruit peel and juice, and the level of free phenols in juice compared with control and other treatments. These treatments did not affect other postharvest qualities such as weight loss, juice %, soluble solids content (SSC)/total acidity (TA), ascorbic acid (VC), or reducing sugars.</div>
</front>
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<fA11 i1="02" i2="1"><s1>EL-HAMAHMY (Mohamed)</s1>
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<fC01 i1="01" l="ENG"><s0>Effects of hot water dipping (HWD) at 41 ± 1 °C for 20min or at 50 ± 1 °C For 5 min, and pre-storage conditioning (6 days at 16-18 °C and 45-65% RH), treatments to control chilling injury (CI) in W. Navel and Valencia Late oranges during cold quarantine at 1 °C and 85-90% RH for 20 days, subsequent storage at 10 °C and 85-90% RH for 20 days (as a transit period) and an additional 20 days of simulated marketing period (SMP) at 20 ± 2 °C and 40-65% RH, were investigated. Untreated fruit were used as controls. HWD treatments reduced % chilling injury in both cultivars, especially HWD at 41 °C for 20min, also enhancing peroxidase (POX) and catalase (CAT) activities in both fruit peel and juice, and the level of free phenols in juice compared with control and other treatments. These treatments did not affect other postharvest qualities such as weight loss, juice %, soluble solids content (SSC)/total acidity (TA), ascorbic acid (VC), or reducing sugars.</s0>
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<s5>19</s5>
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<s5>19</s5>
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<fC03 i1="04" i2="X" l="SPA"><s0>Calidad producción</s0>
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<s5>20</s5>
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<s5>20</s5>
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<s5>48</s5>
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<s5>48</s5>
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<s5>53</s5>
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<s5>53</s5>
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<s5>53</s5>
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<s5>63</s5>
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<s5>63</s5>
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<s5>63</s5>
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<s2>FE</s2>
<s5>64</s5>
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<s2>FE</s2>
<s5>64</s5>
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<s5>64</s5>
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<s2>FE</s2>
<s5>65</s5>
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<s2>FE</s2>
<s5>65</s5>
</fC03>
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<s2>FE</s2>
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<s2>NS</s2>
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<s2>NS</s2>
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<s2>NS</s2>
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<s2>NS</s2>
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<fC07 i1="04" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
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<s2>NS</s2>
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<fC07 i1="04" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
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<s2>NS</s2>
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<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Agrume</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>49</s5>
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<s5>49</s5>
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<fC07 i1="07" i2="X" l="FRE"><s0>Peroxidases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Peroxidases</s0>
<s2>FE</s2>
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<fC07 i1="07" i2="X" l="SPA"><s0>Peroxidases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Oxidoreductases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="08" i2="X" l="ENG"><s0>Oxidoreductases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="08" i2="X" l="SPA"><s0>Oxidoreductases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="09" i2="X" l="FRE"><s0>Enzyme</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="09" i2="X" l="ENG"><s0>Enzyme</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="09" i2="X" l="SPA"><s0>Enzima</s0>
<s2>FE</s2>
</fC07>
<fN21><s1>136</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
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<affiliations><list><country><li>Égypte</li>
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<name sortKey="El Hamahmy, Mohamed" sort="El Hamahmy, Mohamed" uniqKey="El Hamahmy M" first="Mohamed" last="El-Hamahmy">Mohamed El-Hamahmy</name>
</country>
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</record>

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   |clé=     Pascal:11-0203246
   |texte=   Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine
}}

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Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine

Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri