ISHS Acta Horticulturae 518: XXV International Horticultural Congress, Part 8: Quality of Horticultural Products
POSTHARVEST APPLICATION OF HOT WATER TREATMENT IN CITRUS FRUITS: THE ROAD FROM THE LABORATORY TO THE PACKING-HOUSE |
| Authors: | S. Ben-Yehoshua, J. Peretz, V. Rodov, B. Nafussi, O. Yekutieli, A. Wiseblum, R. Regev |
| Keywords: | Citrus packing house treatments, Citrus paradisi, Citrus sp., Citrus sinensis, Fortunella margarita, Grapefruit, Kumquat, Mandarin, Orange, Postharvest disease control, Postharvest hot water treatment |
| Abstract:
Hot water treatment was demonstrated to lower decay markedly in several citrus fruits to impart gloss and to reduce the sensitivity of citrus fruit to chilling injury. However, this water treatment is effective in a narrow range of temperatures probably because of interaction of two effects: heat inhibition of the pathogen and phytotoxic damage to the fruit. Hot water treatment was implemented in the packing house of various citrus fruits by drenching the water at the temperature aroung 55°C for about 20 seconds. Several types of machines are already operating in Israel and and bring several substantial benefits. The major benefit was in the first application of an effective decay control for kumquat, which is completely environmentally friendly. This technology is particularly suitable for this fruit because the kumquat is eaten pulp and peel together. The decay reduction by the new application enabled exporting the kumquat by ship rather than by air which rendered a saving of 500$ per ton of fruit. All the export of kumquat by Agrexco, which is the major exporter of this fruit, is now hot water applied. Another important development was in the application of hot rather than cold imazalil for Valencia and other citrus fruits, which enabled the reduction of the dosage of the fungicide from 1000 to 400 ppm. The addition of gibberellins and 2,4-D to the hot water treatment improved also the decay reduction and extended the life of Marsh grapefruit for 4 months at the optimal cold storage followed by one week shelf life at 20°C. The decay after this combined treatment was then about 4% whereas the nontreated fruit had 13% decay. | |
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