ISHS Acta Horticulturae 581: IV International Congress on Cactus Pear and Cochineal
EFFECT OF HOT WATER AND WAX APPLICATIONS ON STORAGE LIFE OF CACTUS PEAR (OPUNTIA FICUS-INDICA (L.) MILL.) FRUITS |
| Authors: | H. Berger, A. Mitrovic, L. Galletti, Oyarzún |
| Keywords: | Cactus pear, tuna, postharvest, temperature treatment, red spot, rotting |
| Abstract:
Cactus pear (Opuntia ficus-indica (L.) Mill.) fruits were subjected to postharvest water dip treatments and wax application. Hot water dip (2 min at 55°C.) and tap water dip (2 min at 25°C.) both with or without wax were made. The fruit was cold stored at 0°C. and 85%-90 % relative humidity (RH). Fruits evaluation was made 28, 35 and 42 days after cold store at 0°C. and after 3 days simulated shelf life at 18°C. and 50-60 RH. Dehydration, decay, spine damage (red spots), external appearance, peel color, fruit firmness, soluble solids, pH and titratable acidity were evaluated. In addition, a panel using a non-structural pattern evaluated the acceptability of different treatments. Hot water dip treatments reduced rotting and red spots, improving external appearance. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
