Hot water treatment on shelf life

A laboratory experimental study was conducted on studies on the effect of hot water treatment on shelf life of custard apple stored at low temperature (13ºC±1) on cv. balanagar” at Department of Horticulture, Fruit Research Station Sangareddy and framed in Factorial Completely Randomized design. Unblemished, mature fruits of custard apple cv. Balanagar of uniform size were directly picked from custard apple orchard and washed thoroughly in running tap water to remove the adherent dirt material. The hot water treatments were done with the help of hot water chamber.

7p quenchua6 15-06-2020 9 1   Download

This study was conducted to access the effect of hot water and sodium bicarbonate treatments on the storage performance of Kinnow under ambient conditions. The fruits were subjected to hot water treatments at different temperatures (45, 50 and 55°C), sodium bicarbonate at different levels (2% or 3%) and their combinations. The control fruits were kept untreated.

8p nguaconbaynhay5 11-05-2020 8 0   Download

An investigation was carried out to evaluate the effectiveness of postharvest dip treatments on decay index of mango fruits cv. Alphonso. Freshly harvested and pre-cooled Alphonso mango fruits were treated with different post-harvest dip treatments and evaluated for the parameters like total soluble solids, decay index and visual skin colour change. Among different treatments, minimum TSS (15.60°B) was noted in hot water treated fruits, lower decay index (0.89%) and higher score for visual skin colour (8.

7p angicungduoc4 26-04-2020 10 0   Download

The cured tubers of variety Kufri Chipsona-4 were subjected to the sprout inhibiting treatment viz., hot water dip treatment (57.5±0.1 oC for 20 min) along with control and were packed in nylon mesh bags, MAP (modified atmosphere packaging) and vacuum packaging. The tubers were stored for 5 weeks at room temperature conditions (32±2oC; RH ~90%)and sampled at 7- day interval. A progressive increase in decay loss and shriveling of potato tubers was observed during storage. Hot water dip treated tubers showed significantly lower decay loss and shriveling than untreated tubers.

7p caygaocaolon3 09-03-2020 14 0   Download