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首页> 外文期刊>Acta Horticulturae >Hot water treatment maintains postharvest quality of 'Karaj' persimmon fruit during cold storage.
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Hot water treatment maintains postharvest quality of 'Karaj' persimmon fruit during cold storage.

机译：热水处理可在冷藏期间保持柿子果实“ Karaj”的采后品质。

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There is not enough information about effects of hot water treatments on astringent type persimmons. Therefore in this study, the 'Karaj' astringent type persimmon was harvested at mature stage and treated with hot water at 45 and 50 degrees C for 10, 20 and 30 min, along with control fruit treated at 25 degrees C for 20 min. Then, the fruits were stored at 1 degrees C for 4 months and selected fruit traits were monitored monthly. Results showed that colour properties (a*, b*, L*) of fruit decreased significantly throughout storage but this decrease in color properties at hot water treatment of 50 degrees C for 20 and 30 min was lower than that of other applications and the highest decrease was recorded at control fruits. Disease incidence of control fruits increased significantly during storage, whereas in hot water treated fruits no noticeable disease symptom was recorded during the experiment. Following hot water treatments, no detectable browning disorder was observed on the fruits, but during storage, in fruit treated with hot water at 50 degrees C for 20 and 30 min, in contrast with other treatments, skin-browning index increased significantly. Applied hot water treatments, in comparison to control, reduced fruit softening during storage, and among them, treated with hot water at 50 degrees C for 20 and 30 min maintained fruit firmness better than that of other treatments. Generally, according to this study, hot water treatments of 45 degrees C for 10, 20 and 30 min and 50 degrees C for 10 min controlled fruit softening, disease incidence and colour loss of 'Karaj' persimmon without any negative effects on the fruit during storage, and therefore they can be recommended for increasing postharvest life of this cultivar in alternative with cold storage.
机译：没有足够的信息关于热水处理对涩型柿子的影响。因此，在本研究中，在成熟期收获'Karaj'涩型柿子，并在45和50摄氏度下用热水处理10、20和30分钟，以及在25摄氏度下处理对照水果20分钟。然后，将果实在1摄氏度下保存4个月，并每月监测所选的果实性状。结果表明，在整个贮藏过程中，水果的颜色特性（a *，b *，L *）显着下降，但是在50摄氏度的热水处理20分钟和30分钟时，颜色特性的下降低于其他应用，并且最高。对照果实记录到减少。对照果实在贮藏期间的发病率显着增加，而在热水处理过的果实中，在实验过程中未记录到明显的疾病症状。热水处理后，在水果上未发现可检测到的褐变现象，但在贮藏过程中，与其他处理相比，在50℃的热水中处理了20分钟和30分钟的水果的褐变指数显着增加。与对照相比，应用热水处理可减少贮藏期间的水果软化，其中，在50摄氏度下用热水处理20分钟和30分钟可比其他处理保持更好的水果硬度。通常，根据这项研究，在45摄氏度的热水处理10分钟，20分钟和30分钟，以及在50摄氏度的热水处理10分钟，可控制'Karaj'柿子的果实软化，发病率和色泽损失，而对果实没有任何负面影响贮藏，因此可以推荐使用它们来代替冷贮藏以延长该品种的收获后寿命。

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