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Archives (2000)
Ensuring fruit quality
and longevity through
HWD
by Mary Charlotte O. Fresco
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July-September
2000
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A simple, non-chemical solution may be the postharvest
treatment that would effectively inhibit ripening and rapid
disease development in fruits.
This developed as a study conducted by Mr. Antonio
Acedo et al. at the Postharvest Technology Laboratory in ViSCA,
Leyte, found that Hot Water Dip (HWD) stops the ageing of
banana (latundan and saba) and mango (carabao
and Indian mango).
High perishability has been one of the major
problems besetting the Philippine fruit industry. Serious
postharvest losses are attributed to the physiological behavior
of fruits - rapid ripening sets in and postharvest diseases
usually develop when mature fruits are harvested.
Using several treatments, the study revealed
significant results. A 10-minute direct dip in 47-49 deg C
water temperature delayed the ripening of "latundan"
by four days compared to untreated fruits. A delay of five
days in fruit ripening with "saba" banana
indirectly (enclosed in plastic bag) dipped in 47-49 deg C
water temperature was also achieved. Researchers said HWD
treatment could inhibit fruit ripening in banana without adversely
affecting the quality of the fruits such as taste, texture
and peel color. They said HWD may have stopped the ripening
of fruits by inhibiting the biosynthesis of the ripening hormone
called ethylene.
Moreover, HWD was found effective in minimizing
the postharvest diseases in banana such as anthracnose and
finger rot. A relatively high temperature suppressed the growth
and even killed the pathogens which are the causal agents
of diseases. The researchers also noted that indirect treatment
in 47- 49 deg C water temperature was effective for disease
control in both "latundan" and "saba".
They concluded that the hot air inside the plastic bag during
the indirect HWD application probably heated the fruit tissues
thus suppressing the growth of fungus more effectively than
direct application.
HWD treatment is also found effective in the
case of carabao mango. Dipping in 51-53 deg C water for 10
minutes delayed ripening for 10 days while increasing the
water temperature to 54-56 deg C water further delayed ripening
by 2-3 days more thus expanding the fruit storability and
freshness.
The results also established the effectiveness
of HWD in controlling the postharvest diseases such as anthracnose
and stem-end rot in carabao mango. It is concluded that a
higher water temperature of 54-56 deg C is required to significantly
retard the development of anthracnose and stem-end rot. A
double HWD treatment, consisting of 10-minute dip in 40 deg
C water followed by 10-minute dip in 51-53 deg C water, is
also found more promising treatment for disease control.
Researchers of the study recommended to develop
future studies on other postharvest treatment and the use
of hot water additive such as calcium and other anti-senescent
or anti-microbial compounds to develop postharvest technologies
that are cheap, safe and residue-free. 
(For more information, contact Mr. Antonio
Acedo et. al., Postharvest Technology Laboratory, Department
of Horticulture, ViSCA, Baybay, Leyte, or contact at tel.
no. 053-3352628.)
More Articles:
Vol. 2 No. 3
July-September 2000
»» 1st week of oct is "nat'l agriculture,
fisheries R&D week"
»» Mulching
arrests uneven fruit ripening in durian, study reveals
»» Philippine mangoes break into world market
»» National integrated RDE agenda and program
for fruits
»» Sweet tamarind propagation and management
»» Micropropagation: propagating coconut
through tissue culture
»» Study identifies dynamics of jackfruit
infestation
»» Accelerating coconut replanting program
through biotech
»» Ensuring fruit quality and longevity through
HWD
»» Transgenic fish 21st century solution
to decreased fish farming productivity
»» Early detection of viral infection in
shrimps possible through use of new protocol
»» New technique to boost shrimp industry
[More
2000 Articles]
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