By a News Reporter-Staff News Editor at Food Weekly News -- Investigators publish new report on Food and Agriculture. According to news reporting originating in Puebla, Mexico, by VerticalNews journalists, research stated, “Hot water treatment (HWT) against Anastrepha ludens were 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 news reporters obtained a quote from the research, “The effect of microwave-assisted hot water treatment (MW-HWT) on grapefruit quality was analyzed and compared with the quality of fruits treated with HWT and control fruits (without treatment). The physico-chemical properties and chemical composition of essential oil were analyzed. 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 b-myrcene, compounds responsible of the scent of the grapefruits. Microwave-assisted hot water treatment (MW-HWT) was shorter (130 min) and had a lesser effect on the quality of the grapefruit when compared to fruits under HWT (188 min duration).”
According to the news reporters, the research concluded: “Thus, this treatment could be considered as an alternative method against the Mexican fruit fly in grapefruit.”
For more information on this research see: Effects of microwave-assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality. Journal of the Science of Food and Agriculture , 2017;():. (Wiley-Blackwell - http://www.wiley.com/; Journal of the Science of Food and Agriculture - http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010)
Our news correspondents report that additional information may be obtained by contacting N. Soto-Reyes, Departamento de Ingenieria Quimica, Alimentos y Ambiental, Universidad de las Americas Puebla, San Andres Cholula, Puebla, Mexico. Additional authors for this research include A. Lopez-Malo, R. Rojas-Laguna, J.A. Gomez-Salazar and M.E Sosa-Morales.
The direct object identifier (DOI) for that additional information is: https://doi.org/10.1002/jsfa.8844. This DOI is a link to an online electronic document that is either free or for purchase, and can be your direct source for a journal article and its citation.
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CITATION: (2018-01-04), Findings from N. Soto-Reyes and Co-Authors Update Knowledge of Food and Agriculture [Effects of microwave-assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality], Food Weekly News, 45, ISSN: 1944-1762, BUTTER® ID: 014927419
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