HOT WATER DIP AFFECTS SHELF LIFE AND POSTHARVEST QUALITY OF KEDONDONG (SPONDIAS DULCIS)

S. Nor Shariah, Z.A. Muhammad Luqman, T.M.M. Mahmud, S.H. Ahmad
Hot water treatment has been proven to improve the postharvest quality of fruits and eradicate invasive pests of tropical fruits such as avocados and mangoes. Therefore, the potential of hot water dip (HWD) treatment in extending the shelf life and improve the quality of kedondong after storage was investigated. Selected fruits with uniform color, size and free from any defects and diseases have been placed in hot water dip at 50°C for 5 min (HWD) and tap water dip at 25°C (control). Subsequently, the fruits were treated with Benomyl (0.2 g L-1) for 5 min, rinsed, and allowed to air-dry. All fruits were stored in cold room, 13±2°C for 7 days and then removed to allow ripening at ambient temperature. HWD treatment has shown positive effects on maintaining kedondong quality mainly in delaying ripening by preventing loss of firmness, slow the ripening characteristic changes such as peel colour, soluble solids concentration and titratable acidity. However, HWD was not able to control anthracnose disease caused by Colletrotricum sp.
Nor Shariah, S., Muhammad Luqman, Z.A., Mahmud, T.M.M. and Ahmad, S.H. (2013). HOT WATER DIP AFFECTS SHELF LIFE AND POSTHARVEST QUALITY OF KEDONDONG (SPONDIAS DULCIS). Acta Hortic. 1012, 539-546
DOI: 10.17660/ActaHortic.2013.1012.72
https://doi.org/10.17660/ActaHortic.2013.1012.72
hot water dip, kedondong, quality, ripening
English
1012_72
539-546

Acta Horticulturae