High-temperature treatment of fruit is a developing way of decreasing nutrient loss and preventing decay. Its effect on calamansi (Citrus microcarpa) has not yet been reported. This study aims to study the effects of high-temperature treatment via dielectric properties. The results show that high-temperature treatment of calamansi suppresses the dielectric constant between 200 MHz and 20 GHz and alters loss factor between 200 MHz and 10 GHz. Storage at room temperature can affect loss factor between 4.5 and 10 GHz. These results may indicate that the dehydration process first affects the loss factor from 4.5 to 10 GHz, and then from 200 MHz to 4.5 GHz. This study may be favorable for evaluating calamansi's quality during storage and transportation. Moreover, the loss factor under 10 GHz is promising as an index for monitoring the water deficit and for assessing the adopted pre-treatment on calamansi. PRACTICAL APPLICATION: The quality inspector can use nondestructive examination ways to measure the dielectric property for evaluating Citrus microcarpa's quality and storage time after harvest. Moreover, the adopted pre-treatment may be speculated.
Keywords: Calamansi; Dielectric properties; High-temperature treatment; Quality.
© 2021 Institute of Food Technologists®.