Effect of Vapor Heat Treatment for Quarantine on Fruit Quality

• Main Authors: Ya-Jing Jhang, 張雅菁
• Other Authors: Ching-Chang Shiesh
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/20432311661374506656

碩士 === 國立中興大學 === 園藝學系所 === 94 === Before shipment to Japan and Korea markets, some Taiwan-grown fruits are subjected to quarantine treatment to disinfest the fruit of fruit fly. Vapor heat treatment, a majority of quarantine treatments, was developed for fruit fly. This study was initiated to evaluate the effect of vapor heat treatment on the quality of ‘Jen-Ju Bar’ guava, bitter gourd, peach, ‘Chiin Hwang’ mango, melon, orange, ‘Mi Zao’ Indian jujube, and immature ‘Tainung No. 2’ papaya fruits grown in Taiwan and the efficacy to destroy eggs and larvae of fruit flies in these fruits. The vapor heat treatment consisted of sequentially exposing the test fruits to forced air at 49-51℃ until fruit center temperature reached 46.5℃ and hold at this temperature for various time. Survival tests with the vapor heat treatment until fruit center temperature at 46.5℃ for 57, 23, 10, 10, 10, 32, and 10 minutes for ‘Jen-Ju Bar’, peach, ‘Chiin Hwang’ mango, orange, ‘Mi Zao’ Indian jujube, bitter gourd, and melon fruit, respectively, showed no survival for oriental fruit fly or melon fly. The quality of ‘Jen-Ju Bar’, peach, ‘Chiin Hwang’ mango, orange, fruits tracted with vapor heat and stored at suitable temperature for 7 days were not affected by thermal treatment, but abnormal peel color and scald were occurred in ‘Mi Zao’ and melon fruit. In addition, the ethylene production and respiration rate were inhibited by vapor heat treatment for peach fruit, but the rate of ethylene and respiration were elevated in melon fruit after vapor heat treatment. Vapor heat treatment (46.5℃ for 30 mins) of orange fruit significantly reduced incidences of postharvest diseases, especially Botrytis cinerea Pers.