Uninoculated mature green orange fruits of amber sweet variety were immersed in hot water at 350C, 450C,
480C, 500C, 530C and 550C for various lengths of times before storage at 280C and 95% relative humidity.
Untreated fruits were used as control. Results showed that hot water treatments reduced incidence of decay.
While the control fruits had 20% incidence of decay, total decay control at 7 days of storage was observed
with all treatments between 35 and 550C without any adverse effects to the rind of the fruits. Although the
effectiveness of the hot water treatments had declined by day 14 of storage, fruits immersed in water at
350C for 25minutes remained healthy (no decay) till 28th day of storage and 35th day for those immersed
in350C for 30minutes with the control fruits showing complete rot by 21st day of storage. Penicillium
digitatum, Phytophthora sp. and Alternaria citri were the causal organisms detected. Hence, hot water
immersion at 350C for 25 and 30minutes could be described as effective treatments for decay control.
Colour change to yellow was retarded by the hot water treatments.
Keywords: Fruits, temperatures, immersion.
PAPER TITLE :INFLUENCE OF HOT WATER TREATMENTS ON INCIDENCE OF DECAY, PEEL COLOUR AND RIND APPEARANCE OF SWEET ORANGE FRUITS (CITRUS SINENSIS (L) OSBECK) DURING STORAGE
FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 8 NUMBER 2 2012
Paper Details
- Author(s) : O.O. Oladele* and A.T. Aborisade
- Abstract:
