Background: Hot water treatment (HWT) against Anastrepha ludens was developed achieving 48 °C in the core of grapefruits and holding it for 6 min. After heating, the grapefruits were hydro-cooled and stored at 23 °C and analyzed for 16 days. The effect of microwave-assisted HWT (MW-HWT) on grapefruit quality was analyzed and compared with the quality of fruits treated with HWT and control fruits (without treatment). The physicochemical properties and chemical composition of essential oil were analyzed.
Results: MW-HWT was equivalent to HWT according to accumulated heat calculations, with the advantage of being shorter. Treatments significantly affected the weight, color, maturity index, juice content, firmness, titratable acidity, pH, and ascorbic acid content of the grapefruits (P < 0.05), but had no effect on the total soluble solids (P > 0.05). The major components identified in the essential oil were d-limonene and β-myrcene, compounds responsible of the scent of the grapefruits.
Conclusion: MW-HWT was shorter (130 min) and had a lesser effect on the quality of the grapefruit when compared with fruits under HWT (188 min duration). Thus, this treatment could be considered as an alternative method against the Mexican fruit fly in grapefruit. © 2017 Society of Chemical Industry.
Keywords: grapefruits; hydrothermal treatments; microwaves; postharvest quality.
© 2017 Society of Chemical Industry.