Respiratory Characteristics and Quality of Fuji Apple Treated with Mild Hot Water at Critical Conditions

임계 열처리 조건에서 후지 사과의 호흡 및 품질 특성

  • Published : 2005.06.30

Abstract

Respiratory characteristics and quality of Fuji apple were investigated at critical conditions for dipping treatment in mild hot water ($40-65^^{\circ}C$) to extend freshness. Dipping treatment conditions under which no damages occurred in peel and flesh of apples stored at $0^{\circ}C$ for 1 month after treatment were: 180 min at $40^{\circ}C$, 60 min at $45^{\circ}C$, 45 min at $50^{\circ}C$, 3 min at $55^{\circ}C$, 1 min at $60^{\circ}C$, and 20 sec at $65^{\circ}C$. Internal carbon dioxide concentrations of apples drastically increased immediately after treatments at 40, 45, and $50^{\circ}C$, then decreased to normal level 1 day after treatment at $0^{\circ}C$. Although internal oxygen concentration of apples showed reversed trend to internal carbon dioxide, no significant differences were observed in concentrations of carbon dioxide and oxygen during storage after treatment of apples at 55, 60, and $65^{\circ}C$. Concentration of internal ethylene of apples treated at 40, 45, and $50^{\circ}C$ increased, similarly to that of carbon dioxide upon heat treatment, then, during storage, decreased to below levels of control and apples treated at 55, 60, and $65^{\circ}C$. Firmness of apples treated at 45 and $50^{\circ}C$ were 6.42 and 10.53% higher than that of control at $0^{\circ}C$ after 7 days after treatment.

Keywords

Fuji apple;mild heat treatment;critical condition;internal gas concentration;quality

References

  1. Pre-Aymard C, Weksler A, Lurie S. Responses of 'Anna', a rapidly ripening summer apple, to 1-methylcyclopropene. Postharvest Biol. Technol. 27: 163-170 (2003) https://doi.org/10.1016/S0925-5214(02)00069-8
  2. Fan X, Blankenship SM, Mattheis JP. 1-Methylcyclopropene inhibits apple ripening. J. Am. Soc. Hortic. Sci. 124: 690-695 (1999)
  3. Fallik E, Sharon Tuvia-Alkalai, Feng X, Lurie S. Ripening characterization and decay development of stored apples after a short pre-storage hot water rinsing and brushing. Innovative Food Sci. Emerging Technol. 2: 127-132 (2001) https://doi.org/10.1016/S1466-8564(01)00032-7
  4. Dentener PR, Alexander SM, Lester PJ, Petry RJ, Maindonald JH, Mcdonald RM. Hot air treatment for disinfestation of light-brown apple moth and longtailed mealy bug on persimmons. Postharvest Biol. Technol. 8: 143-152 (1996) https://doi.org/10.1016/0925-5214(95)00068-2
  5. Mizutani F, Golam Rabbany ABM, Akiyoshi H. Inhibition of ethylene production and 1-aminocyclopropane-1-carboxylate oxidase activity by tropolones. Phytochem. 48: 31 -34 (1998) https://doi.org/10.1016/S0031-9422(97)01093-5
  6. Ben-Shalom N, Hanzon J, Lurie S, Klein JD. A postharvest heat treatment inhibits cell wall degradation in apples during storage. Phytochem. 34: 955-958 (1993) https://doi.org/10.1016/S0031-9422(00)90693-9
  7. Bourne MC, Moyer JC. The extrusion principle in texture measurement of fresh peas. Food Technol. 22: 1013-1018 (1968)
  8. Lurie S, Klein JD. Heat treatment of ripening apples: Differential effects on physiology and biochemistry. Physiologia Plantarum 78: 181-186(1990) https://doi.org/10.1111/j.1399-3054.1990.tb02078.x
  9. Lurie S, Klein JD. Control of apple ripening by high temperatures. Israel J. Botany. 40: 260-261 (1991)
  10. Schirra M, D'hallewin G, Ben-Yehoshua S, Fallik E. Host-pathogen interactions modulated by heat treatment. Postharvest Biol. Technol. 21: 71-85 (2000) https://doi.org/10.1016/S0925-5214(00)00166-6
  11. Lee SK. Postharvest physiology of horticultural crops. Sungkyunsa, Seoul, Korea, pp. 103-151 (1996)
  12. Smith JK, Lay YM. Response of 'Royal Gala' apples to hot water treatment for insect control. Postharvest Biol. Technol. 19: 111-122(2000) https://doi.org/10.1016/S0925-5214(00)00088-0
  13. Atta A, Mordy A. Effect of high temperature on ethylene biosynthesis by tomato fruit. Postharvest Biol. Technol. 2: 19-24 (1992) https://doi.org/10.1016/0925-5214(92)90023-I
  14. Gorny JR, Kader AA. Regulation of ethylene biosynthesis in climacteric apple fruits by elevated $CO_2$, and reduced $O_2$, atmospheres. Postharvest Biol. Technol. 9:311-323 (1996) https://doi.org/10.1016/S0925-5214(96)00040-3
  15. Lurie S, Klein JD. Prestorage heating of apple fruit for enhanced postharvest quality: interaction of time and temperature. Hort-Science. 27: 326-328 (1992)
  16. Lurie S, Nussunovitch A. Compression characteristics, firmness and texture perception of heat treated and unheated apples. Intl. J. Food Sci. Technol. 31:1-5 (1996) https://doi.org/10.1111/j.1365-2621.1996.18-313.x
  17. Leverentz B, Janisiewicz WJ, Conway WS, Saftner RA, Fuchs Y, Sams CE, Camp MJ. Combining yeasts or a bacterial biocontrol agent and heat treatment to reduce postharvest decay of 'Gala' apples. Postharvest Biol. Technol. 21: 87-94 (2000) https://doi.org/10.1016/S0925-5214(00)00167-8
  18. Fallik E. Prestorage hot water treatments : immersion, rinsing and brushing. Postharvest Biol. Technol. 32: 125-134 (2004) https://doi.org/10.1016/j.postharvbio.2003.10.005
  19. Kim DM, Smith NL, Lee CY. Apple cultivar variations in response to heat treatment and minimal processing. J. Food Sci. 58: 1111-1114(1993) https://doi.org/10.1111/j.1365-2621.1993.tb06126.x
  20. Ferguson IB, Ben-Yehoshua S, Mitcham EJ, McDonald RE, Lurie S. Postharvest heat treatments: Introduction and workshop summary. Postharvest Biol. Technol. 21:1-6 (2000) https://doi.org/10.1016/S0925-5214(00)00160-5