Abstract
Hot-water immersion and irradiation quarantine treatments are used to disinfest longan [ Dimocarpus longan (Lour.) Steud.] of fruit flies and other pests before export from Hawaii to the U.S. mainland. One day after harvest, longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes, irradiation treatment at a minimum absorbed dose of 400 Gy, or left untreated as controls. Fruit were then stored at 10 °C in perforated plastic bags, and quality attributes were evaluated after 7, 14, and 21 days. `Chompoo' and `Biew Kiew' fruit treated by hot-water immersion were darker (lower L * ) and less intensely colored (lower C * ) than irradiated or untreated fruits after 14 days of posttreatment storage. For both cultivars, external appearance of fruit treated by hot-water immersion was rated as unacceptable after 14 and 21 days of posttreatment storage, whereas irradiated and nontreated fruit were rated as acceptable on all days. Penicillium mold contributed to the unacceptable external appearance ratings after 21 days for fruit that were treated by hot-water immersion. With both cultivars, taste of fruit treated with hot-water immersion was rated as unacceptable after 21 days of storage, whereas irradiated fruit remained acceptable. Overall, under these experimental conditions, irradiation was superior to hot-water immersion as a quarantine treatment based upon the maintenance of fruit quality.
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Claims 7
Claim · model-written summary
Hot-water immersion made longan fruit darker (lower L*) than irradiated or untreated fruit after 14 days of storage.
- Taxon
- longan
Dimocarpus longane0 - Material
- Chompoo and Biew Kiewe0
- Organ / stage
- fruite0
- Treatment
- hot-water immersione0
- Outcome
- L *e1
- Direction
- lowere1
- Qualifier
- after 14 days of posttreatment storagee1
- Comparator
- irradiated or untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes”
e1“darker (lower L * ) and less intensely colored (lower C * ) than irradiated or untreated fruits after 14 days of posttreatment storage”
Claim · model-written summary
Hot-water immersion made longan fruit less intensely colored (lower C*) than irradiated or untreated fruit after 14 days of storage.
- Taxon
- longanDimocarpus longane0
- Material
- Chompoo and Biew Kiewe0
- Organ / stage
- fruite0
- Treatment
- hot-water immersione0
- Outcome
- C *e1
- Direction
- lowere1
- Qualifier
- after 14 days of posttreatment storagee1
- Comparator
- irradiated or untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes”
e1“darker (lower L * ) and less intensely colored (lower C * ) than irradiated or untreated fruits after 14 days of posttreatment storage”
Claim · model-written summary
External appearance of hot-water immersed longan fruit was rated unacceptable after 14 and 21 days, while irradiated and nontreated fruit were rated acceptable.
- Taxon
- longanDimocarpus longane0
- Material
- Chompoo and Biew Kiewe0
- Organ / stage
- fruite0
- Treatment
- hot-water immersione2
- Outcome
- external appearancee2
- Qualifier
- after 14 and 21 days of posttreatment storagee2
- Comparator
- irradiated and nontreated fruite2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes”
e2“external appearance of fruit treated by hot-water immersion was rated as unacceptable after 14 and 21 days of posttreatment storage, whereas irradiated and nontreated fruit were rated as acceptable on all days”
Claim · model-written summary
Irradiated and nontreated longan fruit were rated acceptable in external appearance on all days.
- Taxon
- longanDimocarpus longane0
- Material
- Chompoo and Biew Kiewe0
- Organ / stage
- fruite0
- Treatment
- irradiatede2
- Outcome
- external appearancee2
- Qualifier
- were rated as acceptable on all dayse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes”
e2“external appearance of fruit treated by hot-water immersion was rated as unacceptable after 14 and 21 days of posttreatment storage, whereas irradiated and nontreated fruit were rated as acceptable on all days”
Claim · model-written summary
Hot-water immersed longan fruit were rated unacceptable in taste after 21 days, while irradiated fruit remained acceptable.
- Taxon
- longanDimocarpus longane0
- Material
- Chompoo and Biew Kiewe0
- Organ / stage
- fruite0
- Treatment
- hot-water immersione3
- Outcome
- tastee3
- Qualifier
- after 21 days of storagee3
- Comparator
- irradiated fruite3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes”
e3“taste of fruit treated with hot-water immersion was rated as unacceptable after 21 days of storage, whereas irradiated fruit remained acceptable”
Claim · model-written summary
Irradiation was superior to hot-water immersion as a quarantine treatment for maintaining longan fruit quality.
- Taxon
- longanDimocarpus longane0
- Material
- Chompoo and Biew Kiewe0
- Organ / stage
- fruite0
- Treatment
- irradiatione4
- Outcome
- fruit qualitye4
- Direction
- superiore4
- Comparator
- hot-water immersione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes”
e4“irradiation was superior to hot-water immersion as a quarantine treatment based upon the maintenance of fruit quality”
Claim · model-written summary
Penicillium mold contributed to the unacceptable external appearance ratings of hot-water immersed longan fruit after 21 days.
- Taxon
- longanDimocarpus longane0
- Interactor
- Penicillium
Penicilliume5pathogen - Outcome
- external appearance ratingse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longan fruit (cvs. Chompoo and Biew Kiew) were subjected to hot-water immersion at 49 °C for 20 minutes”
e5“Penicillium mold contributed to the unacceptable external appearance ratings after 21 days for fruit that were treated by hot-water immersion”
The same questions in other papers
application · quality: general · Dimocarpus longan (longan)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
application · quality: postharvest · Dimocarpus longan (longan)Positive and negative results
4 in the opposite direction
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →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.