HOT WATER DIP VERSUS VAPOUR HEAT TREATMENT AND THEIR EFFECTS ON GUAVA (PSIDIUM GUAJAVA L.) FRUITS

S. Yusof, H. Hashim
Two disinfestation techniques, namely the Hot Water Dip (HWD) and Vapour Heat Treatment (VHT), were carried out on fruits of guava cv. Kampucea. In the HWD technique, the lengths of time required for the external and internal pulp temperatures to rise to 46°C were 29 mins. and 58 mins., respectively. For the VHT the times required were longer, i.e. 52 mins. and 69 mins. for the external and internal pulp temperatures, respectively, to rise to the same temperature. Increasing the duration of pulp exposure to 46°C temperature from 0 to 5, 10, 15 and 20 mins. increased the incidence of brown scorches especially around the stalk region. Treated fruits also lost their crunchiness, ascorbic acid, chlorophyll contents and flavour. The VHT technique applied for 10 mins was sufficient to kill the fruitfly larvae.
Yusof, S. and Hashim, H. (1992). HOT WATER DIP VERSUS VAPOUR HEAT TREATMENT AND THEIR EFFECTS ON GUAVA (PSIDIUM GUAJAVA L.) FRUITS. Acta Hortic. 292, 217-222
DOI: 10.17660/ActaHortic.1992.292.28
https://doi.org/10.17660/ActaHortic.1992.292.28

Acta Horticulturae