Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Matthew Alias, C. Somasundram, Zuliana Razali
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引用次数: 0

Abstract

Papaya fruit (Carica papaya L.) is one of the most widely farmed fruits in Malaysia, and produced for domestic consumption and exported worldwide. Papaya fruit is susceptible to anthracnose, a fungal infection caused by Colletotrichum gloeosporioides that negatively affects fruit quality and shelf-life. The common disease control approach utilises fungicides such as prochloraz as a postharvest application. However, public concerns regarding the health risks of fungicide residue on food have created interest in safer and greener alternatives. As a result, hot water treatment at 54°C for 5 min was investigated in order to reduce or replace the reliance on fungicides. Results showed that papaya fruits treated with hot water presented a higher reduction in disease incidence and severity. Additionally, hot water treatment preserved the physicochemical properties, prolonged shelf-life, and increased the papaya fruits’ total phenolic and flavonoid contents while up-regulating metabolites that are involved in stress tolerance.
热水处理在木瓜(Carica papaya L. cv.)中的应用。Eksotika II)阐明抗病和保持采后品质
番木瓜果(Carica Papaya L.)是马来西亚最广泛种植的水果之一,生产用于国内消费和出口世界各地。番木瓜果实易感染炭疽病,这是一种由炭疽菌引起的真菌感染,对果实品质和保质期产生负面影响。常见的疾病控制方法是在收获后使用杀菌剂,如丙氯嗪。然而,公众对食品中杀菌剂残留的健康风险的担忧,使人们对更安全、更环保的替代品产生了兴趣。因此,为了减少或取代对杀菌剂的依赖,研究了54°C 5分钟的热水处理。结果表明,用热水处理的木瓜果实在发病率和严重程度上有较高的降低。此外,热水处理可以保持木瓜果实的理化性质,延长贮藏期,增加果实中总酚和类黄酮的含量,上调与抗逆性有关的代谢产物的含量。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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