Art22
Journal of Applied Botany and Food Quality 82, 136 - 140 (2009)
1Department of Horticulture, Faculty of Agriculture, Mustafa Kemal University, Antakya, Hatay, Turkey
The effects of hot water dip treatments on the cold storage of Big Top nectarines
Elif Ertürk Çandir1, Fatma Temizyürek1, Ahmet Erhan Özdemir1
(Received March 20, 2008)
Summary
Big Top nectarine fruits were subjected to hot water dip treatments
at 45ºC, 50ºC or 55ºC for 2 or 3 min after harvest and kept at 0°C for
45 days and additional 4 days at 20°C to determine the effects of hot
water dip treatments on storage and shelf life of Big Top nectarine
fruits. The effects of hot water dip treatments on quality parameters
(weight loss, skin color, flesh firmness, total soluble solids and
titratable acidity) and incidence of chilling injury (CI) and fungal
decay were assessed after 45 days of storage at 0°C and subsequent
2 days and 4 days at 20°C following cold storage. Hot water dip
treatment at 45°C for 2 min reduced weight loss and CI, delayed
color development and maintained fruit lightness, but insufficient to
delay fruit softening. Incidence of fungal decay was low during
storage and shelf life period. Our results indicated that hot water dip
treatments had potential to maintain postharvest quality for Big Top
nectarines.
Introduction
Postharvest fungicide treatments are required to control postharvest
diseases in peaches and nectarines during storage. However, health
and environment concerns lead to government regulations restricted
postharvest use of fungicides in several fruits and vegetables. Iprodine
was not labeled for peaches and nectarines in Europe and USA since
1996. Some fungicides (e.g. dichloran) are also ineffective in control
of common postharvest diseases of peach and nectarines (KARABULUT
et al., 2002). Postharvest hot water treatments have been studied to
control postharvest decay in peaches and nectarines (WELLS, 1971;
MARGOSAN et al., 1997; KARABULUT et al., 2002; KARABULUT and
BAYKAL, 2004). Peaches subjected to 46°C hot water treatment for
2-8 min were found to have substantially decreased their disease
susceptibility (MARGOSAN et al., 1997).
Postharvest life of nectarines is also limited by chilling injury (CI)
or internal breakdown. Most nectarine cultivars develop CI if they
are held for more than 2-3 weeks below 8°C (LILL et al., 1989).
Storage life of most nectarine cultivars with low susceptibility to
chilling injury varied from 4 to 6 weeks at 0°C. With CI-susceptible
cultivars, the marketing life was reduced to 2-3 weeks at 0°C
(CRISOSTO et al., 1999). Onset of CI symptoms such as internal and
external browning, flesh breakdown, woolliness, reddish dis-
coloration, loss of ability to ripen and increased incidence of decay
(LURIE and CRISOSTO, 2005) determine storage/shipping potential
because their development reduces consumer acceptance (CRISOSTO
et al., 1999). Hot water treatments have been shown effective in
reducing the CI susceptibility in citrus (GONZALEZ-AGUILAR et al.,
1997; SCHIRRA and D’HALLEWIN, 1997; PORAT et al., 2000; ÖZDEMIR
and DÜNDAR, 2001), persimmon (LAY-YEE at al., 1997) and plum
(ABU-KPAWOH et al., 2002).
Our previous study with Big Top nectarine (ÇELIK et al., 2006) showed
that storage life of this cultivar is limited to 30 days with 2 days of
shelf life due susceptibility of this cultivar to CI. CI also increased
the incidence of decay. In this study, we aimed to extend storage life
of Big Top nectarines by hot water dip treatments; we focused on the
effects of hot water dip treatments on incidence of chilling injury
and fungal decay and on some quality indices of Big Top nectarines
after storage and shelf life.
Materials and Methods
Plant material
Nectarine cv. Big Top fruits were obtained from a commercial orchard
in Mersin, Turkey. Big Top®-Zaitabo originates from Zaiger’s Inc.
(CA, USA) and was introduced into Europe around 1989. Fruit has
intense red color on skin, firm yellow flesh and high levels of sugars
but little acidity and aroma (LAVILLA, 2002). Fruits were harvested
from trees grafted on GF-677 rootstocks at firm-ripe stage and
immediately transported via ventilated truck to cold storage facilities
of Department of Horticulture, Faculty of Agriculture, Mustafa Kemal
University where they were sorted and selected for medium size (58-
65 mm), uniform maturity and appearance and freedom from defects.
Hot water dip treatments
Fruits were dipped in hot water at 45ºC, 50ºC or 55ºC for 2 or 3 min.
Control fruits were dipped in water at 20°C for 2 or 3 min. Treatments
were carried out in a tank fitted with heating elements (0-90ºC, 2 x
2000 watt), an electronic recirculation pump (400 watt). The tank
contained 375 litres of water. Even water circulation, and temperature,
within the baths was achieved by pumping water through perforated
PVC tubing (25.4 mm i.d.). During each treatment, bath temperature
was constantly maintained within ± 0.5°C of the required temperature
by means of an electronic thermostat. Following treatment, the fruits
were allowed to dry for about 6 h at room temperature, then packed
into 10-12 kg commercial plastic boxes (52 cm x 36 cm x 18 cm)
and kept at 0°C (±0.5) in 85-90% (±5%) relative humidity for
45 days. Each treatment was repeated three times using 5 fruits per
replication that had been randomly selected from the same lot of
fruit. Three replicates per treatment were removed from cold storage
after 45 days and subsequently held at 20°C (±1.0) and 65-70% (±5%)
relative humidity for 4 days to simulate shelf life.
Postharvest quality evaluation
Postharvest quality of fruits was assessed after 45 days of storage
and additional 2 and 4 days at 20°C following cold storage. Fruits
were numbered and individually weighted to determine weight loss.
Weight loss was calculated as percentage loss of initial weight.
Flesh firmness was measured on two opposite sides of each fruit at
the equatorial region, after the removal of a 1 mm thick disk of skin
from each side of the fruit and the force in kg required to insert an
Effegi penetrometer (model FT 327) fitted with an 8 mm diameter
probe was recorded and expressed as Newton (N). Total soluble solids
(TSS) content and titratable acidity (TA) were assessed in juice
obtained from five fruits per replicate. TSS content was determined
with a refractometer (Atago Model ATC-1E) and TA by titration of
5 ml of fruit juice with 0.1 N NaOH to pH 8.1 and expressed as g
malic acid per 100 mL juice. Skin color was determined with a
Minolta Chroma Meter CR-300 (Osaka, Japan). Color measurements
were recorded using the CIE L*a*b* color space. From these values,
hue angle was calculated as, h° = tan“1 (b*/a*). Color values for
each fruit were computed as means of two measurements taken from
opposite sides at the equatorial region of the fruit.
Incidence of fungal decay was determined by counting the number
of decayed fruit in each replicate of treatments on the day removal
from storage and after 2 and 4 days at 20°C.
Fruits were halved and examined visually for different manifestations
of CI or internal breakdown such as lack of juiciness (mealiness or
woolliness), flesh browning, flesh bleeding, and flesh translucency
(gel breakdown) immediately after 45 days of storage and after
2 and 4 days at 20°C following 45 days of storage. The severity of
CI as was assessed as described by FERNANDEZ-TRUJILLO and ARTES
(1997) on a scale (1 to 5) where 1 = none, 2 = very slight, 3 = slight,
4 = moderately severe and 5 = severe.
Statistical analysis
The data were analyzed as a factorial experiment in a completely
randomized block design by ANOVA using SAS software of SAS
Institute, Cary, N.C. (SAS, 1990). Each treatment, consists of five
fruits were replicated three times. Mean separation was performed
by Fisher’s Least Significance Test at P<0.05 level using SAS’s Proc
GLM procedure. Data for percent weight loss and incidence of
chilling injury were arcsine transformed and analyzed by ANOVA
and back transformed for reporting.
Results and discussion
Weight loss
Weight loss reached to about 11% after 45 days of storage (Tab. 1).
An additional weight loss of about 5% and 9% occurred during 2
and 4 days at 20°C following 45 days of cold storage, respectively
(Tab. 2). 45°C-2 min treatment resulted in lower weight loss than
control and other treatments after 45 days of storage at 0°C (Tab. 1)
and after additional 2 days and 4 days at 20°C following 45 days of
cold storage (Tab. 2). In previous studies with peaches and nectarines,
hot water treatments had no effect (MALAKOU and NANOS, 2005) or
slight effect (ZHOU et al., 2002) on weight loss. However, FALLIK
(2004) suggested that recrystallization or „melting“ of the wax layer
due to how water treatments sealed barely visible cracks in the cuticle
through which water could escape and this sealing of cracks or natural
openings significantly reduced weight loss. Consistent with our
results, hot water treatments reduced weight loss in some fruits
(GARCIA et al., 1995; ÖZDEMIR and DÜNDAR, 2001; VICENTE et al.,
2002).
Flesh firmness
Fruit softening occurred during 45 days of storage at 0°C (Tab. 1).
After 45 days of storage at 0°C, Flesh firmness was at about 57 N.
Fruit softening continued during shelf life period following cold
storage (Tab. 2). Flesh firmness was about 54 N and 14 N after
additional 2 days and 4 days at 20°C following 45 days of storage,
respectively.
Flesh firmness of fruits from 2-min hot water dip treatments was
lower or similar to that of control fruits during 45 day of storage at
0°C (Tab. 1). Fruits from 3-min hot water dip treatments were firmer
than control fruits during 45 days of storage at 0°C (Tab. 1). Hot air
/hot water treatments have been showed to delay fruit softening during
storage in peaches and nectarines (ANTHONY et al., 1989; ZHOU
et al., 2002; MALAKOU and NANOS, 2005). In other studies with
peaches and nectarines, flesh firmness of fruits treated with hot air/
hot water was similar to control fruit (OBENLAND and AUNG, 1997;
KARABULUT and BAYKAL, 2004; ZHANG et al., 2007). The delay of
fruit softening might be due to inactivation of cell wall hydrolytic
enzymes, mainly polygalacturonase (MALAKOU and NANOS, 2005)
or associated to less ethylene production by heated fruits than control
fruits (BUDDE et al., 2006). 50°C-3min treatment resulted in firmer
fruits than other 3-min hot water dip treatments during 45 days of
storage at 0°C (Tab. 1). Similarly, OBENLAND and AUNG (1997)
reported that nectarine fruits treated with 50°C of hot water were
firmer than those treated with 46°C of hot water which soften to the
same extent as non-heated fruits. The little or no effect of hot water
Tab. 1: Effects of hot water treatments on postharvest quality, incidence of chilling injury (CI) and fungal decay in Big Top nectarine cultivars after 45 days
of storage at 0°C.
Treatments Weight Flesh TSS TA Skin Color CI Severity Decay
Loss (%) Firmness (N) (%) (%) L* h° (%) of CIZ (%)
At harvest - 71.69(a) Y 14.20(a) 0.56(a) 38.46(a) 36.10(a) - - -
45 days at 0°C
Control-2min 11.87ab X 57.24bc 13.60 0.27b 36.08de 25.93f 13.33a 2.00bc 0.00a
45°C-2min 8.00e 55.44d 13.03 0.26b 43.25a 36.31a 0.00b 1.00c 0.00a
50°C-2min 11.51bcd 56.62c 13.10 0.30a 37.99cd 29.58cd 33.33a 3.67a 0.00a
55°C-2min 12.47a 53.84e 13.47 0.30a 37.84cd 28.58de 26.67a 2.33b 13.33a
Control-3min 11.71abc 55.57d 12.13 0.26b 40.44b 31.29c 0.00b 1.00c 0.00a
45°C-3min 10.85cd 57.57 b 13.00 0.27b 39.45bc 33.25b 0.00b 1.00c 0.00a
50°C-3min 10.65d 58.91a 13.73 0.31a 36.58de 26.83ef 13.33ab 2.00bc 13.33a
55°C-3min 11.97ab 56.72c 13.00 0.27b 35.78e 26.83ef 20.00ab 2.00bc 0.00a
Mean 11.13 56.49(b) 13.13(b) 0.28(b) 38.43(a) 29.82(b) 13.33 1.75 3.33
X Mean separation was performed by Fisher’s Least Significance Test. Treatment means (n=3) followed by same letter within column are not significantly
different at P<0.005.
YLetters in parenthesis indicates comparison of means of storage time. Values represents mean of all treatments for each storage time.
ZSeverity of CI as was assessed on a scale (1 to 5) where 1 = none, 2 = very slight, 3 = slight, 4 = moderately severe and 5 = severe.
Hot water dips and nectarines 137
138 Elif Ertürk Çandir, Fatma Temizyürek, Ahmet Erhan Özdemir
dip treatments was observed on flesh firmness during additional
2 days and 4 days at 20°C after cold storage (Tab. 2) which was
consisted with the findings of MARGOSAN et al. (1997) on several
peaches and nectarines cultivars kept at 20°C for 4 days following
2 weeks at 1°C. BUDDE et al. (2006) reported that when ethylene
production is already triggered, heat treatments have no influence
on fruit firmness, as evidenced in peaches harvested in a more
advanced maturity, where heated and control fruit softened at the
same rate during 3-day shelf life period at 20°C.
Total soluble solid content
Total soluble solid (TSS) content was not affected by hot water dip
treatments during cold storage (Tab. 1) and during shelf life period
after cold storage (Tab. 2) in agreement with previous reports on
nectarines and peaches (MARGOSAN et al., 1997; OBENLAND et al.,
1999; ZHOU et al., 2002). TSS content decreased significantly after
45 days storage at 0°C compared to TSS content at harvest (Tab. 1).
TSS content did not change significantly during shelf life period
(Tab. 2 and 3).
Titratable acidity
Titratable acidity (TA) declined significantly after 45 days storage
at 0°C (Tab. 1). Previous studies showed that hot air / hot water
treatments had no significant effect on TA in peaches and nectarines
(ZHOU et al., 2002; MALAKOU and NANOS, 2005), mandarins
(SCHIRRA and D’HALLEWIN, 1997) and apples (FALLIK et al., 2001)
or reduced TA in nectarines (LAY-YEE and ROSE, 1994), strawberries
(GARCIA et al., 1995; VICENTE et al., 2002) and apples (KLEIN and
LURIE, 1990) and oranges (ÖZDEMIR and DÜNDAR, 2006) during
storage and shelf life period. Fruits from 50°C-2min, 55°C-2min
and 50°C-3min treatments maintained higher TA than control fruits
during 45 days of storage (Tab. 1) in contrast to previous studies
(SCHIRRA and D’HALLEWIN, 1997; FALLIK et al., 2001; ZHOU et al.,
2002; MALAKOU and NANOS, 2005). During shelf life period, hot
water treated fruits and control fruits had similar TA (Tab. 2) in
agreement with previous studies (KLEIN and LURIE, 1990; VICENTE
et al., 2002; ÖZDEMIR and DÜNDAR, 2006; ZHANG et al., 2007).
Skin color
Skin color parameters of L* (lightness) value did not significantly
change, but hue angle (h°) value decreased after 45 days of storage
at 0°C compared to initial values (Tab. 1). During shelf life period,
skin color becomes darker (lower L*value) with slight reduction in
h° values (Tab. 2).
The effects of hot water dip treatments on skin color parameters were
significant during storage, but these effects was not observed after
2 days and 4 days at 20°C following 45 days of cold storage. 45°C-
2min and 45°C-3min treated and Control-3min fruits showed higher
L* values than fruits from other treatments after 45 days of cold
storage. Lower L* values observed in fruits from other treatments
might indicate skin browning associated with heat damage and
chilling injury and combination of thereof (Tab. 1). LAY-LEE and
ROSE (1994) reported that one of the main disorders associated with
Tab. 2: Effects of hot water treatments on postharvest quality, incidence of chilling injury (CI) and fungal decay in Big Top nectarine cultivars after 45 days
of storage at 0°C and subsequent 2 days and 4 days at 20°C.
Treatments Weight Flesh TSS TA Skin Color CI Severity Decay
Loss (%) Firmness (N) (%) (%) L* h° (%) of CIZ (%)
45 days at 0°C+ 2 days at 20°C
Control-2min 5.72bc X 53.09a 15.07a 0.25a 37.85a 27.56a 0.00b 1.00b 0.00c
45°C-2min 2.75e 52.07a 14.13a 0.27a 38.68a 31.26a 0.00b 1.00b 0.00c
50°C-2min 3.76d 54.98a 14.80a 0.30a 36.41a 29.28a 26.67a 3.00ab 20.00ab
55°C-2min 3.89d 54.59a 15.40a 0.31a 36.20a 27.46a 13.33ab 1.67ab 0.00c
Control-3min 6.78ab 50.05a 15.80a 0.28a 35.57a 28.55a 26.67a 2.67ab 26.67a
45°C-3min 4.61cd 53.05a 14.40a 0.31a 39.01a 32.77a 0.00b 1.00b 0.00c
50°C-3min 4.79cd 54.59a 16.20a 0.27a 37.71a 30.20a 13.33ab 2.00ab 0.00c
55°C-3min 7.17a 55.80a 16.27a 0.27a 36.20a 29.74a 0.00b 1.00a 6.67bc
Mean 4.82(b) Y 53.53(a) 15.26(a) 0.28(b) 37.20(a) 29.60(a) 10.00(b) 1.67(a) 6.67(a)
45 days at 0°C+ 4 days at 20°C
Control-2min 10.97a 11.70a 15.67a 0.30a 30.32a 27.80a 70.00a 2.33ab 26.67ab
45°C-2min 6.13d 14.19a 14.00a 0.30a 37.40a 31.49a 6.67c 0.67b 0.00c
50°C-2min 8.15c 19.12a 16.07a 0.30a 35.64a 28.07a 26.67b 2.33ab 13.33bc
55°C-2min 7.33cd 10.92a 14.33a 0.32a 34.30a 25.47a 26.67b 2.00ab 26.67ab
Control-3min 9.95ab 14.32a 14.13a 0.29a 37.78a 30.88a 80.00a 3.33a 26.67ab
45°C-3min 8.97bc 13.89a 15.53a 0.31a 36.13a 29.29a 6.67c 0.67b 0.00c
50°C-3min 8.82bc 13.66a 15.27a 0.26a 35.43a 27.55a 33.33b 2.67a 0.00c
55°C-3min 10.53ab 17.16a 15.20a 0.30a 35.27a 32.73a 33.33b 1.67ab 46.67a
Mean 8.86(a) 14.37(b) 15.03(a) 0.30(a) 35.28(b) 29.16(a) 35.42(a) 1.96(a) 17.50(a)
X Mean separation was performed by Fisher’s Least Significance Test. Treatment means (n=3) followed by same letter within column are not significantly
different at P<0.005. Treatment means was compared separately for each shelf life period.
YLetters in parenthesis indicates comparison of means of shelf life period. Values represents mean of all treatments for each shelf life period.
ZSeverity of CI as was assessed on a scale (1 to 5) where 1 = none, 2 = very slight, 3 = slight, 4 = moderately severe and 5 = severe.
Hot water dips and nectarines 139
heat treatment at 41-46°C for 24-48 hours was scald (external
browning) in Fantasia nectarines. The incidence of scald increased
with increasing temperature and the length of treatment during
storage at 0°C for 3 weeks. Hot water treatment at about 45-50°C
was not injurious to a number of nectarine and peach cultivars tested
(WELLS, 1971; MARGOSAN et al., 1997; OBENLAND and AUNG, 1997;
MALAKOU and NANOS, 2005). Our data showed that the hot water
dip treatment at a temperature of >45°C for >2 min might result in
heat damage on skin of Big Top nectarines as indexed by lower L*
values. Control-2min fruits showing CI symptoms (Tab. 1) had also
darker skin color (lower L* value). Chilling injured peach and
nectarine fruits show darker skin due to development of scald on
skin along with flesh scald (FERNANDEZ-TRUJILLO et al., 2000; LURIE
and CRISOSTO, 2005).
45°C-2min and 45°C-3min treatment resulted in higher h° values
than other treatments after 45 days of cold storage. Higher h° values
might indicate the delay of red color development by 45°C hot water
dip treatment. Previous studies showed that there is no or slight
effect of hot air/hot water treatments on skin color of peaches and
nectarines during storage and shelf life period (MARGOSAN et al.,
1997; OBENLAND et al., 1999; OBENLAND et al., 2005; BUDDE et al.,
2006). In peach and nectarine fruits, red color development is a result
of anthocyanin accumulation (TOMAS-BARBERAN et al., 2001). There
is no detailed study investigating the effect of hot air/hot water
treatments on skin color in peaches and nectarines. With other fruits,
delay of color development by hot air/hot water treatments was
attributed to a diminution of PAL activity which brought to reduction
of anthocyanin synthesis (CIVELLO et al., 1997; VINCENTE et al.,
2002).
Incidence of chilling injury and fungal decay
Incidence of chilling injury (CI) was examined in fruits after removal
from 45 days of cold storage and after 2 days and 4 days at 20°C
following cold storage. A cultivar was determined to have reached
the end of market life when >25% of fruit became mealy or leathery,
had flesh browning or severe flesh bleeding (NANOS and MITCHELL,
1991). As in commercial practice, only moderate and severe levels
were considered as losses, representing the intensity of CI (FER-
NANDEZ-TRUJILLO and ARTES, 1997). CI symptoms in susceptible
peach and nectarine cultivars mainly develop during fruit ripening
after cold storage (CRISOSTO et al., 1999). Therefore, the data from
fruits kept at 4 days at 20°C following 45 days of storage might
explain better the effects of hot water dip treatments on incidence of
CI. Control fruits showed high incidence of CI with moderate and
severe symptoms after 4 days at 20°C following 45 days of storage.
45°C-2min and 45°C-3min treatments with none or very slight CI
symptoms on fruits reduced incidence of CI after additional 2 and
4 days at 20°C following cold storage (Tab. 2). Hot air/hot water
treatments have been reported to alleviate chilling injury in peaches
and nectarines (KERBEL et al., 1985; LI and HAN, 1998; MURRAY
et al., 2007). 50°C and 55°C treatments did not reduce incidence of
CI. Fruits dipped in hot water at 50°C or and 55°C for 2 min or
3 min showed moderate or severe CI symptoms more than 25% of
fruits after 4 days at 20°C following 45 days of storage (Tab. 2).
High-temperature forced-air treatment at about 50°C acted to
accelerate development of mealiness, a major CI symptom in peach
and nectarine fruits (OBENLAND and CARROLL, 2000). Authors
suggested that too severe of a pre-stress may act as a damaging factor
and overwhelm any positive benefit that is conferred by the heat
treatment.
Incidence of fungal decay was low during cold storage (Tab. 1) and
shelf life period following cold storage (Tab. 2). We observed infec-
tions caused by Botrytis cinerea, Penicillium expansum, Rhizopus
stolonifer, Monilinia fructicola on fruits. Fruits from 45°C-2min
and 45°C-3min treatments showed no visible fungal growth during
storage and shelf life period following cold storage. Post-harvest hot
water treatments have been shown to control postharvest decay in
peaches and nectarines (WELLS, 1971; MARGOSAN et al., 1997; KARA-
BULUT et al., 2002). However, it is not possible to reach conclusion
for effects of hot water on fungal decay in Big Top nectarine fruits
due to lower incidence of fungal decay.
Acknowledgements
The authors wish to thank the Uni-Tarim Coop. for supplying the
fruits and the Mustafa Kemal University Research Foundation
(Project No: 04 M 0104) for their financial support during the course
of this research.
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Address of the author:
Assist. Prof. Dr. Elif Ertürk Çandir (corresponding author), Fatma Temizyürek,
and Assist. Prof. Dr. Ahmet Erhan Özdemir, Mustafa Kemal University,
Faculty of Agriculture, Department of Horticulture, 31034 Antakya, Hatay,
Turkey.
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