Effect of Postharvest Hot-Water Treatments on Spoilage of Cranberries in Storage

R. E. Anderson and Smith, Wilson L.,

No 313255, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Report Summary: Hot-water treatments to reduce the development of spoilage of cranberries during or after storage were tested for 3 years. Treating berries before storage in 110°, 115°, 120°, or 125° F. water for 20, 10, 5, and 2 1/2 minutes, respectively, reduced the number of pathogens that survived, but did not always reduce the total spoilage of the berries. Generally the hot-water treatments reduced the development of spoilage better in early-harvested than in late-harvested berries. Hot-water treatments apparently increased the amount of physiological breakdown in late-harvested berries. The early-harvested berries developed less spoilage than the late-harvested ones.

Keywords: Crop Production/Industries; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 18
Date: 1971-12
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:313255

DOI: 10.22004/ag.econ.313255

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