European Journal of Biomedical and Pharmaceutical Sciences

HOT WATER TREATMENTS REDUCE CHILLING INJURY AND MAINTAIN POST-HARVEST QUALITY IN RELATION TO PHYSIOLOGICAL AND ENZYMATIC CHANGES DURING STORAGE OF GRAPEFRUIT

Waseem Ahmed*, Shah Masud Khan, Rasheed Ahmed and Imtiaz hussain

ABSTRACT

Grapefruit were harvested at optimal maturity and dipped in hot water at 53 °C for 3 or 4 min. The fruits were not degreened, with any post-harvest fungicides. All fruit samples were stored at 8 °C for 3 months following the treatments. Hot water dip reduced chilling injury and decay when compared with the untreated control. The most effective treatments were of fruit at 53 °C for 4 mints. Weight loss and juice yield were higher in same fruits than those from other treatments, but the Hot water treatments had no consistent effects on titratable acid, soluble solids, ascorbic acid and peel colour separate enzymes increased initial than constant level at the end of storage (SOD, POX,CAT, pectincase, polygurase). Enzymes peroxidase (POD), catalase (CAT) and ascorbate peroxidase(APX), and superoxide dismutase (SOD), Polycultrase (Poly) were found higher at 90 days storage these enzymes paly important role in for delay repining and improve self-life of grape fruit. It was concluded that a pre storage hot water dip at high temperatures might be beneficial in preventing chilling injury and decay of ‘grape fruit for 3 mint and storage at 8 °C.

Keywords: Citrus sinensis, decay, heat treatment, storage, temperature, grapefruit.