Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange.
Hydrothermal treatments are long known curing methods for the improvement of fruits resistance against storage conditions and for controlling fungal pathogens. The optimal conditions of the hydrothermal treatments significantly vary among species and varieties/cultivars. Present research was conduc...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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University of Life Sciences in Lublin - Publishing House
2022-04-01
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| Series: | Acta Scientiarum Polonorum: Hortorum Cultus |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3576 |
| _version_ | 1797394283898077184 |
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| author | İbrahim Kahramanoğlu Volkan Oktan Chuying Chen Zengyu Gan Chunpeng Wan |
| author_facet | İbrahim Kahramanoğlu Volkan Oktan Chuying Chen Zengyu Gan Chunpeng Wan |
| author_sort | İbrahim Kahramanoğlu |
| collection | DOAJ |
| description |
Hydrothermal treatments are long known curing methods for the improvement of fruits resistance against storage conditions and for controlling fungal pathogens. The optimal conditions of the hydrothermal treatments significantly vary among species and varieties/cultivars. Present research was conducted to measure the storability effect of hot water dipping (HWD). First of all, three different hydrothermal temperatures (45, 50 and 55°C) tested for 3 different HWD durations (3, 4 and 5 min). Hereafter, main studies were performed with 50°C for 5 min HWD treatment which provided highest performance in preliminary experiments. In this main studies, physical, bio-chemical, physiological and enzymatic characteristics of the fruits were also tested with 20 days interval for 120 days of storage. Results suggested that the HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges.
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| first_indexed | 2024-03-09T00:17:23Z |
| format | Article |
| id | doaj.art-832fef5318a94d5aab4712c998c94d20 |
| institution | Directory Open Access Journal |
| issn | 1644-0692 2545-1405 |
| language | English |
| last_indexed | 2024-03-09T00:17:23Z |
| publishDate | 2022-04-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Acta Scientiarum Polonorum: Hortorum Cultus |
| spelling | doaj.art-832fef5318a94d5aab4712c998c94d202023-12-12T07:49:06ZengUniversity of Life Sciences in Lublin - Publishing HouseActa Scientiarum Polonorum: Hortorum Cultus1644-06922545-14052022-04-0121210.24326/asphc.2022.2.12Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange.İbrahim Kahramanoğlu0Volkan Oktan1Chuying Chen2Zengyu Gan3Chunpeng Wan4European University of Lefke, Gemikonagi, Northern Cyprus, via Mersin 10, TurkeyEskişehir Osmangazi University, Faculty of Agriculture, Department of Horticulture, Eskişehir, TurkeyJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Agricultural University Hydrothermal treatments are long known curing methods for the improvement of fruits resistance against storage conditions and for controlling fungal pathogens. The optimal conditions of the hydrothermal treatments significantly vary among species and varieties/cultivars. Present research was conducted to measure the storability effect of hot water dipping (HWD). First of all, three different hydrothermal temperatures (45, 50 and 55°C) tested for 3 different HWD durations (3, 4 and 5 min). Hereafter, main studies were performed with 50°C for 5 min HWD treatment which provided highest performance in preliminary experiments. In this main studies, physical, bio-chemical, physiological and enzymatic characteristics of the fruits were also tested with 20 days interval for 120 days of storage. Results suggested that the HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges. https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3576biochemical qualityenzymatic activityfruit curinghot water treatmentsphysical quality preservationpostharvest diseases |
| spellingShingle | İbrahim Kahramanoğlu Volkan Oktan Chuying Chen Zengyu Gan Chunpeng Wan Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange. Acta Scientiarum Polonorum: Hortorum Cultus biochemical quality enzymatic activity fruit curing hot water treatments physical quality preservation postharvest diseases |
| title | Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange. |
| title_full | Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange. |
| title_fullStr | Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange. |
| title_full_unstemmed | Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange. |
| title_short | Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange. |
| title_sort | postharvest hydrothermal treatments to maintain quality of newhall navel orange |
| topic | biochemical quality enzymatic activity fruit curing hot water treatments physical quality preservation postharvest diseases |
| url | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3576 |
| work_keys_str_mv | AT ibrahimkahramanoglu postharvesthydrothermaltreatmentstomaintainqualityofnewhallnavelorange AT volkanoktan postharvesthydrothermaltreatmentstomaintainqualityofnewhallnavelorange AT chuyingchen postharvesthydrothermaltreatmentstomaintainqualityofnewhallnavelorange AT zengyugan postharvesthydrothermaltreatmentstomaintainqualityofnewhallnavelorange AT chunpengwan postharvesthydrothermaltreatmentstomaintainqualityofnewhallnavelorange |