Publicação: Synergistic actions of 50°C water and imazalil dip treatments to preserve quality of late-season 'Marsh' grapefruit
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Late-season grapefruits (Citrus paradisi Macf. cv. Marsh seedless) were dipped in water at 50°C for 3 min with and without 200 ppm imazalil (IMZ) or 1000 ppm IMZ at 19°C and were subsequently stored at 7°C and 90-95% relative humidity (RH) for 11 weeks plus one week at 21°C and approximately 75% RH to simulate a marketing period (SMP). Residue concentrations in fruit after treatment with 200 ppm IMZ at 50°C were 3.46 ppm, about twice the level (1.80 ppm) found in fruit treated with 1000 ppm IMZ at 19°C. Fungicide degradation rates during storage showed similar patterns resulting in an approximately 50% decrease. Both fungicide treatments significantly reduced decay and chilling injury (CI) during storage and SMP. Hot water reduced CI and decay but not as effectively as the IMZ treatments. Soluble solids concentrations were not affected by treatments, IMZ treatments resulted in significantly lower values of titratable acidity and higher concentrations of ethanol in the juice after SMP. Weight loss was significantly higher in fruit dipped in water at 50°C after SMP. No visible damage occurred to the fruit as a result of any of the treatments.
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Citrus paradisi, Heat treatments, Imazalil, Postharvest, Residue, chilling injury, decay, enilconazole, food preservation, food storage, fungicide, grapefruit
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Inglês
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Advances in Horticultural Science, v. 12, n. 2, p. 63-66, 1998.
