Abstract
Summary. Prestorage heat treatments at 47–53°C for 1–3 min were investigated as a potential control of chilling injury in cold disinfested ‘Eureka’ lemons ( Citrus limon ). Hot water dips significantly reduced the incidence of chilling injury in fruit stored at 1°C for 28 and 42 days. Storage at 1°C for 14 days resulted in comparatively minor chilling injury, so that hot water dips gave little additional benefit. This result is thought to reflect the low incidence of chilling injury, rather than the lack of effectiveness of heat treatments. Scald damage (surface browning) occurred after 3 min at 53°C. Heat treatments had no significant effect on the incidence of disease at all durations of storage. The rate of fruit weight loss during 7 days at 20°C after storage for 14, 28 or 42 days at 1°C was significantly lower in heat- treated fruit.
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Claims 5
Claim · model-written summary
Hot water dips significantly reduced chilling injury after 28 and 42 days at 1°C.
- Taxon
- lemons
Citrus ×limont0 - Treatment
- Hot water dipse0
- Outcome
- incidence of chilling injurye0
- Direction
- reducede0
- Qualifier
- 1°C for 28 and 42 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot water dips significantly reduced the incidence of chilling injury in fruit stored at 1°C for 28 and 42 days.”
t0“lemons”
Claim · model-written summary
After 14 days at 1°C chilling injury was minor and dips gave little benefit.
- Taxon
- lemonsCitrus ×limont0
- Treatment
- hot water dipse0
- Outcome
- chilling injurye0
- Direction
- little additional benefite0
- Qualifier
- 1°C for 14 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage at 1°C for 14 days resulted in comparatively minor chilling injury, so that hot water dips gave little additional benefit.”
t0“lemons”
Claim · model-written summary
A three minute dip at 53°C caused surface browning.
- Taxon
- lemonsCitrus ×limont0
- Treatment
- 3 min at 53°Ce0
- Outcome
- Scald damage (surface browning)e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Scald damage (surface browning) occurred after 3 min at 53°C.”
t0“lemons”
Claim · model-written summary
Heat did not significantly change disease incidence.
- Taxon
- lemonsCitrus ×limont0
- Treatment
- Heat treatmentse0
- Outcome
- incidence of diseasee0
- Direction
- no significant effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat treatments had no significant effect on the incidence of disease at all durations of storage.”
t0“lemons”
Claim · model-written summary
Heated fruit lost weight more slowly after cold storage.
- Taxon
- lemonsCitrus ×limont0
- Treatment
- heat- treatede0
- Outcome
- rate of fruit weight losse0
- Direction
- lowere0
- Qualifier
- 7 days at 20°C after storage for 14, 28 or 42 days at 1°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The rate of fruit weight loss during 7 days at 20°C after storage for 14, 28 or 42 days at 1°C was significantly lower in heat- treated fruit.”
t0“lemons”
The same questions in other papers
heat · disease · Citrus x limon (lemon)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
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heat · crop injury · Citrus x limon (lemon)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
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2 papers more in this group
See all 6 papers →heat · quality: postharvest · Citrus x limon (lemon)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.