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2014 | 22 |
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Wpływ pozbiorczego traktowania gorącą wodą oraz typu opakowania jednostkowego na trwałość papryki krojonej w czasie krótkotrwałego składowania

Treść / Zawartość
Warianty tytułu
EN
The effect of hot water treatment and type of unit packaging on durability of fresh-cut pepper during short storage
Języki publikacji
PL
Abstrakty
EN
The aim of the study was to assess the effect of the hot water treatment on storage ability of yellow fruit fresh-cut pepper ‘Sunny F1’. The usefulness of unit packaging of fresh-cut red fruit pepper ‘Yecla F1’ was also evaluated. The post-harvest hot water treatment of temperature 45-55 °C improved the hardness of fresh cut pepper ‘Sunny F1’. The best quality in cold storage and subsequent shelf life (18-20 °C) maintained pepper treated by water with temperature of 55 °C for 12 seconds. The storage temperature influenced significantly the quality of fresh-cut pepper. Pepper maintained better quality at a temperature of 3 °C and 5 °C than at 8 °C. Comparing the unit packaging for fresh-cut pepper ‘Yecla F1’, distinctly better quality after 6 days of storage at 8 °C was found for pepper on polystyrene foam trays wrapped in stretchy film and in bags with microperforation (PET/PE and PET) than in polyethylene bags with perforation (6 holes ø 0.04 cm).
Wydawca
-
Rocznik
Tom
22
Opis fizyczny
s.19-29,tab.,bibliogr.
Twórcy
  • Instytut Ogrodnictwa, ul.Konstytucji 3 Maja 1/3, 96-100 Skierniewice
Bibliografia
  • Abreu M., Beirão-Da-Costa S., Gonçalves E.M., Beirão-Da-Costa M.L., Moldão-Martins M. 2003. Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear. Postharvest Biology and Technology 30(2): 153-160. DOI: 10.1016/S0925-5214(03)00105-4.
  • Fallik E., Grinberg S., Alkalai S., Yekutieli O., Wiseblum A., Regev R., Beres H., Bar-Lev E. 1999. A unique rapid hot water treatment to improve stor-age quality of sweet pepper. Postharvest Biology and Technology 15(1): 25-32.
  • Fallik E. 2004. Prestorage hot water treatments (immersion, rinsing and brushing). Postharvest Biology and Technology 32(2): 125-134.
  • Ferguson I.B., Ben-Yehoshua S., Mitcham E.J., McDonald R.E., Lurie S. 2000. Postharvest heat treatments: introduction and workshop summary. Postharvest Biology and Technology 21(1): 1-6. DOI: 10.1016/S0925-5214(00)00160-5.
  • Grzegorzewska M. 2007. The influence of postharvest treatment and short term storage on quality and durability of fresh cut crisp lettuce (Lactuca sativa L. var. capitata). Vegetable Crops Research Bulletin 67: 137-147. DOI: 10.2478/v10032-007-0038-0.
  • Kang H.M., Saltveit M.E. 2002. Antioxidant capacity of lettuce leaf tissue in-creases after wounding. Journal of Agricultural and Food Chemistry 50: 7536-7541. DOI: 10.1021/jf020721c.
  • Koukounaras A., Diamanntidis G., Sfakiotakis E. 2007. The effect of heat treatment on quality of fresh-cut peach. Postharvest Biology and Technology 48(1): 30-36. DOI: 10.1016/j.postharvbio.2007.09.011.
  • Loaiza-Velarde J.G., Saltveit M.E. 2001. Heat shock applied either before or after wounding reduce browning of lettuce leaf tissue. Journal of the American Society for Horticultural Science 126(2): 227-234.
  • Lurie S. 1998. Postharvest heat treatments. Postharvest Biology and Technology 14(3): 257-269. DOI: 10.1016/S0925-5214(98)00045-3.
  • Martínez-Sánchez A., Tudela J., Luna C., Allende A., Gil M.I. 2011. Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce. Post-harvest Biology and Technology 59(1): 34-42. DOI: 10.1016/j.post-harvbio.2010.07.005.
  • Saltveit M.E. 1998. Heat shock and fresh cut lettuce. Perishables Handling Quar-terly 95: 5-6.
  • Tsouvaltzis P., Siomos A.S., Gerasopoulos D. 2006. Effect of hot water treatment on leaf extension growth, fresh weight loss and color of stored minimally processed leeks. Postharvest Biology and Technology 39(1): 56-60. DOI: 10.1016/j.postharvbio.2005.06.009.
  • Vlachonasios K.E., Kadyrzhanova D.K., Dilley D.R. 2001. Heat treatment prevents chilling injury of tomato (Lycopersicon esculentum) fruits: heat shock genes and heat shock proteins in the resistance of tomato fruit to low temperatures. Acta Horticulturae 533: 543-547.
  • Yamauchi N., Watada A.E. 1993. Pigment changes in parsley leaves during storage in controlled or ethylene containing atmosphere. Journal of Food Science 58(3): 616-618. DOI: 10.1111/j.1365-2621.1993.tb04339.x.
  • Zong Y., Liu J., Li B., Qin G.Z., Tian S.P. 2010. Effect of yeast antagonists in combination with hot water treatment on postharvest diseases of tomato fruit. Biological Control 54(3): 316-321. DOI: 10.1016/j.biocon-trol.2010.06.003.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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