Influence of hot water treatments on postharvest physicochemical characteristics of Hayward and Jintao kiwifruit slices

Abstract

The effect of precutting hot water treatments on the quality of minimally processed kiwifruits was studies. Whole fruits were subjected to hot water dipping (HWD) at 45 8C for 25 or 75 min, minimally processed, packed and stored at 0 8C for 8 days. Weight loss, respiration rate, gas composition, texture, color, titratable acidity, pH, soluble solids content, sensory analysis, vitamin C, total polyphenols, antioxidant capacity, and microbial analysis were investigated. An overall beneficial effect of HWD 45 8C/75 min on the postharvest quality was observed. The fruits subjected to this treatment showed lower respiration rate, maintained the initial color and presented a better visual quality compared to the control. Moreover, both in Hayward and Jintao, heat treatments inhibited the microbial growth during storage. The study selected HWD 45 8C/75 min as the optimal combination to retain postharvest quality of fresh-cut kiwifruit for the cold storage period and throughout the supply chain. Practical applicationsExtending the shelf-life and improving the food safety without chemical treatments will have a positive impact on industry and consumers. The aim of this work was to evaluate the effect of precut hot water treatment on quality characteristics, microbial growth, and visual aspects of freshcut kiwifruit slices. In general, hot water treatments significantly controlled weight losses, color parameters, and microbiological quality of minimally processed kiwifruits. The results indicated that postharvest hot water dipping of whole kiwifruits could be used as an emergent, clean, and environmental friendly process to improve the shelf-life.

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

“…The major problem in such perishable products is that heat is associated with significant degradation of flavor, texture, color, and nutritional quality. The main treatments applied in fresh-cut fruits and vegetables include short-time hot water treatments [ 77 , 78 , 79 , 80 , 81 ] that aim to control the fresh produce surface microflora. Other heat treatments include hot water rinsing and brushing (HWRB) [ 82 ], mild Heat Shock [ 50 , 83 ], hot water blanching [ 42 , 84 ], etc.…”

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

“…The total phenolic content of the untreated control fruits was significantly higher than that observed for kiwifruit that were dipped into hot water for 25 or 75 min. The vitamin C content decreased during storage, and that decrease was not significantly affected by the different treatments or storage times [45].…”

Possible physiological mechanism of exogenous vitamin E influencing shelf life, physicochemical quality, and microorganism of fresh‐cut water chestnuts

“…Three crispers were picked randomly and used to analyze TP concentration every 3 days. Analysis of TP concentration referred to the method of Chiabrando et al (2018). The 10 g of FCWC of each crisper was homogenized in a cooking machine with 25 ml methyl alcohol (AR).…”