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Title: HOT WATER AND CURING TREATMENTS REDUCE CHILLING INJURY AND MAINTAIN POSTHARVEST QUALITY OF 'VALENCIA' ORANGES

Author
item ERKAN, MUSTAFA - AKDENIZ UNIV, TURKEY
item Wang, Chien

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/12/2004
Publication Date: 1/3/2005
Citation: Erkan, M., Wang, C.Y. 2005. Hot water and curing treatments reduce chilling injury and maintain postharvest quality of 'valencia' oranges. International Journal of Food Science and Technology. 40:91-96.

Interpretive Summary: Chilling injury is a problem in most crops of tropical or subtropical origin. About one-third of all fruits and vegetables in the U.S. markets are susceptible to chilling injury. Symptoms of chilling injury such as pitting, discoloration, internal breakdown, and decay can reduce the value and quality of chilling-sensitive fresh produce and can result in substantial losses during storage and marketing. In search of non-chemical and environmentally- friendly techniques to alleviate chilling injury, we have investigated the use of heat treatments including hot water and air- curing at high temperatures. We found that hot water dips or air curing at 48 or 53 degrees centigrade for various durations reduce chilling injury in oranges. These treatments did not produce heat damage or adversely affect fruit quality, such as soluble solids, content acidity, ascorbic acid, and peel color. This research has the potential to benefit the produce industry, fruit growers, and consumers.

Technical Abstract: 'Valencia' oranges (Citrus sinensis (L.) Osbeck) were harvested at optimal maturity and divided into three groups. The first group was dipped in hot water (at 53°C for 3 or 6 min; at 48°C for 12 or 24 min), the second group was cured (at 53°C for 1 or 6 h; at 48°C for 6 or 12 h), and the last group was used as control group. The fruit were not degreened, waxed, or treated with any postharvest fungicides. All fruit samples were stored at 4°C following the treatments for 6 months. Both hot water dip and curing treatments used in this study reduced chilling injury and decay. The most effective treatments were curing of fruit at 53°C for 6 h and at 48°C for 12 h. Weight loss and juice yield were higher in cured fruits but titratable acid, soluble solids, ascorbic acid and peel color were not different among different heat treatments including hot water dip and curing. It was concluded that pre-storage hot water dip and curing at high temperatures might be beneficial in preventing chilling injury and decay of 'Valencia' oranges for 6 months of storage at 4°C.