Influence of microwave radiation on the post harvest decay and quality of peach fruits in cold storage
2009
Azarpajoun, E., Members of Scientific Board of Agricultural and Natural Resources Research Center of Khorasan Province | Nikkhah, SH., Members of Scientific Board of Agricultural and Natural Resources Research Center of Khorasan Province
This research has been carried out in Khorasan Agricultural and Natural Resources research center to study the effect of microwave radiation on storage time and control of peach fruit rot. Peach cultivars (Alberta, Red , White and Green of Mashad) were harvested in the first and second decades of June, July and September, sorted and stored at 4؛c for 12 hours. Then fruits were treated with a Microwave with the Frequency at 2450 MHZ and two intensities, low (200 w) and high (800 w) for 30, 60 and 120 seconds, the treated and control fruits were laid on in plastic trays , packed in perforated polyethylene bags and stored in cold storage (0؛c and 90-95% relative humidity) for 2 months. The qualitative tests including fruit rot, total soluble solids, titrable acidity, weight loss, firmness and color were assayed after 15, 30, 45 and 60 days. Sensory attributes were measured after 60 days storage. The experimental design was factorial in frame of completely randomized design. Multiple range test (Duncan) were used to compare the means. The results showed that treating the fruit with microwave decreased the fruit rot and increased pH, flesh firmness and total soluble solids of treated peach. Microwave radiation with the 800w for 60 seconds maintained the qualitative characteristics of fruits. Panel test confirmed these results. Key words: Microwave, Peach cultivars, Quality characteristics, Fruit rot, Cold storage
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