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Effect of Hot Water, Ethanol and Acetic Acid Vapor on Physical, Chemical and Organoleptic Characteristics of Peaches (Prunus persica Batsch cv. elberta) | ||
| تحقیقات مهندسی سازه های آبیاری و زهکشی | ||
| Article 5, Volume 14, Issue 1, January 0, Pages 59-72 PDF (257.94 K) | ||
| Document Type: Original Article | ||
| DOI: 10.22092/aridse.2013.102068 | ||
| Abstract | ||
| This research was conducted to determine the effect of hot water, ethanol and acetic acid vapor treatments on the characteristics of stored peaches (var elberta). Benomyl fungicide was applied to the control groups for all phases of study. In the first phase, the effect of hot water (immersion in 45, 50, 55 °C water for 1, 3, 5 min) on the quantitative (weight loss), qualitative (total soluble solids, flesh firmness, postharvest decay, acidity, vitamin C) and organoleptic (texture, aroma, total acceptance) characteristics of peaches over 45 days of storage (temp: 0±1°C and RH: 90 95%) were studied. Benomyl fungicide was applied at 1000 ppm for 0.5 min to the control peaches. The results showed that treating fruit with hot water 50°C for 1 min and 45°C for 3 min had the same effect as fungicide on fruit quality. In the second phase, the effect of hot ethanol solutions (2.5%, 5%, 10%, 20 %at 40 or 50 °C) was compared with the control group over 45 days storage. The results showed that treating fruits with 10% ethanol solution at 50°C and 20% ethanol solution at 40°C both had the same effect as using benomyl fungicide. The third phase studied the effect of acetic acid fumigation (1.35%, 2%, 2.7%, 4%, 5.30% for 1 h). The results showed that peaches treated with 2.7% and 4% acetic acid solutions preserved the quantitative, qualitative and organoleptic characteristics of fruits in a condition similar to the fungicide control group. | ||
| Keywords | ||
| Acetic Acid; Benomyl; Ethanol; Fungal decay; Hot Water; Peach; Shelf life | ||
| References | ||
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