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- W1497752802 abstract "This study was performed to establish an effective method of hot-water treatment and modified atmosphere packaging (MAP) storage for disinfestating insects that disturb quarantine and the quality preservation of sweet persimmon fruits during postharvest storage and shipping. Hot-water dipping was treated at 15 for 10 min., 48 for 10 min., and 50 for 5 min., and hot-water brush was treated at 15 for 20 sec., 60 for 10 sec., and 60 for 20 sec. For a simulated shipping condition at 20, the fruit samples were evaluated 5 days after treatment. For MAP storage, the sample were either packaged individually or in five-fruit units and stored for 60 and 120 days. The insects were investigated immediately after storage, and fruit quality was evaluated after simulated shipping for 3 days at 20. No fruit disorder by hot-water was observed from the simulated shipping for 5 days at 20 after hot-water treatment. Higher visual fruit quality was observed from hot-water brushing in comparison to hot-water dipping. Fruit blackening occurred from untreated control and 15 water treatment, while it was suppressed from hot-water treatment. All (100%) mites, collembolan, and Eriococcus lagerstroemiae, which were observed in our study, were killed by hot-water dipping at 48 for 10 min., but many of them survived from hot-water brushing. Although a number of insects could be destroyed by MAP storage without hot-water treatment, MAP storage alone was not effective enough to completely remove the insects. In conclusion, insect disinfestation was more effectively achieved by hot-water dipping, while better fruit quality was maintained after hot-water brushing. The best treatment to control insects and at the same time suppress fruit quality deterioration was hot-water dipping at 48 for 10 min., which can be applied practically in the industry." @default.
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- W1497752802 date "2010-01-01" @default.
- W1497752802 modified "2023-09-26" @default.
- W1497752802 title "Insect Disinfestation and Quality Change of 'Fuyu' Persimmon Fruit Influenced by Hot-water Treatment Methods and MAP Storage" @default.
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