ISHS Acta Horticulturae 581: IV International Congress on Cactus Pear and Cochineal
POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF CACTUS PEAR FRUITS AND CACTUS LEAVES |
| Author: | A. Rodriguez-Felix |
| Keywords: | Opuntia, Nopalea cochenillifera, quality, storage, minimally processing. |
| Abstract:
The main aspects concerning the postharvest physiology and technology of cactus pear fruits and cactus leaves are discussed. Topics considered for both of these perishable foods include; an overview of the quality and nutritional value, postharvest physiology, postharvest technology operations such as harvesting, packing and storage conditions; and quality changes and storage life of minimally processed cactus leaves. Harvesting of cactus pear and cactus leaves is done manually and it is a critical operation that influences their postharvest life. Both products are chilling injury (CI) sensitive, this physiological disorder occurs during storage at temperatures below 9° to 10°C (95-98% R.H) for cactus pears and 10° to 12°C (90-95% R.H.) for cactus leaves. Several postharvest treatments have been shown to reduce CI during storage. Those for cactus pears include postharvest heat treatments (hot water or hot air). Those for cactus leaves include packing in plastic films. Minimally processed cactus leaves packed in polypropylene bags (25 μ in thickness) have a storage life of 12 days at 4°C. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
