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 10E-4 W/square cm and with hot water containing 4% CaCl2 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.
Highlights
Apple (Malus domestica Borkh.) fruits are commonly stored for long periods at low temperatures under controlled atmosphere
The aim of this work was to assess the impacts of hot water and UV-C irradiation on changes in the Ca content and postharvest quality parameters of ‘Golden Delicious’ and ‘Red Delicious’ apples
Irradiation and heat treatments had no effect on fruit firmness after treatment plus 7 d storage at 25°C, but after 6 months storage, hot water and irradiation had a significant effect on apple firmness
Summary
Apple (Malus domestica Borkh.) fruits are commonly stored for long periods at low temperatures under controlled atmosphere. During storage fruit quality and nutritional value decreases. A number of techniques such as pre-storage heat treatment (Klein and Lurie, 1992), treatment with chemicals (Leverentz et al., 2003) and modified atmosphere (Hertog et al, 2001) have been used. Some chemicals pose serious health hazard and environmental risks. Consumers increasingly prefer agricultural products without chemicals residues and, alternative methods to control postharvest disease and to extend fruit shelf life are required. Heat treatments and photochemical treatment with UV-C have proved benef icial in delaying postharvest fruit senescence in different species
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