Abstract
Hydrothermal treatments are long known curing methods for the improvement of fruits resistance against storage conditions and for controlling fungal pathogens. The optimal conditions of the hydrothermal treatments significantly vary among species and varieties/cultivars. Present research was conducted to measure the storability effect of hot water dipping (HWD). First of all, three different hydrothermal temperatures (45, 50 and 55°C) tested for 3 different HWD durations (3, 4 and 5 min). Hereafter, main studies were performed with 50°C for 5 min HWD treatment which provided highest performance in preliminary experiments. In this main studies, physical, bio-chemical, physiological and enzymatic characteristics of the fruits were also tested with 20 days interval for 120 days of storage. Results suggested that the HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges.
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Claims 6
Claim · model-written summary
The 50°C for 5 min hot water dip gave the highest preliminary performance.
- Taxon
- ‘Newhall’ navel oranget0
- Treatment
- 50°C for 5 min HWD treatmente0
- Outcome
- highest performancee0
- Direction
- higheste0
Not reportedComparator
Verbatim
t0“‘Newhall’ navel orange”
e0“50°C for 5 min HWD treatment which provided highest performance in preliminary experiments”
Claim · model-written summary
Hot water dipping reduced orange respiration rate during storage.
Not reportedComparator
Verbatim
e0“HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges”
Claim · model-written summary
Hot water dipping enhanced polyphenol oxidase activity in oranges.
- Taxon
- ‘Newhall’ navel orangese0
- Treatment
- HWD treatmente0
- Gene
- polyphenol oxidase (PPO)e0
- Outcome
- activity of some enzymes, mainly polyphenol oxidase (PPO)e0
- Direction
- enhancee0
Not reportedComparator
Verbatim
e0“HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges”
Claim · model-written summary
Hot water dipping enhanced peroxidase activity in oranges.
- Taxon
- ‘Newhall’ navel orangese0
- Treatment
- HWD treatmente0
- Gene
- peroxidase (POD)e0
- Outcome
- activity of some enzymese0
- Direction
- enhancee0
Not reportedComparator
Verbatim
e0“HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges”
Claim · model-written summary
Hot water dipping enhanced superoxide dismutase activity in oranges.
- Taxon
- ‘Newhall’ navel orangese0
- Treatment
- HWD treatmente0
- Gene
- superoxide dismutase (SOD)e0
- Outcome
- activity of some enzymese0
- Direction
- enhancee0
Not reportedComparator
Verbatim
e0“HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges”
Claim · model-written summary
Hot water dipping helped preserve physical and biochemical orange quality.
- Taxon
- ‘Newhall’ navel orangese0
- Treatment
- HWD treatmente0
- Outcome
- physical and bio-chemical qualitye0
- Direction
- preservee0
Not reportedComparator
Verbatim
e0“HWD treatment reduce respiration rate and enhance the activity of some enzymes, mainly polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), and helps to preserve physical and bio-chemical quality of ‘Newhall’ navel oranges”
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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.